This recipe takes your usual sugar-laden, carb-loaded brownie & supercharges it to the max with the powers of raw Cacao powder & nibs. It’s dense so it’s actually really good for you with the added benefit of being dairy, refined sugar & gluten-free & all whipped up in 5 minutes in the Optimum 9400 Blender or similar food processor. You won’t believe that it’s healthy, as it tastes so good! Visit www.more2u.co.nz.
Ingredients
200g Dates (Iranian preservative-free ones on more2u website)
3/4 C Filtered Boiling Water
1 tsp Baking Soda(aluminium free Blants SODIUM BICARB)
200g Coconut Oil (use either Blue Coconut cooking or Organic Wild for mild coconut taste & weigh out & gently melt)
4 x Free Range Organic Eggs - or 3 x Flaxseed Eggs (ground flaxseed 1TBSP to 3 TBSP filtered Water makes 1 flax egg)
1 C Organic Raw Coconut Sugar (low GI of 35 – good for Diabetics)
3/4 C Seleno Health Organic Raw Criollo Rescue Cacao Powder (one of the highest antioxidants on the planet)
150g Almond Meal/Flour (or could use Coconut, buckwheat flour or Spelt if not needing gluten-free all on MORE2U webshop)
1 tsp Organic Baking Powder (gluten free, aluminium free, sulphite free)
1/2 C Seleno Health Organic Raw Criollo Cacao Nibs
Method
1. Preheat oven to 160oC fan bake. Put the kettle on to boil. Line the base & sides of your chosen tin (rectangle - 20cm x 28 cm approx) with baking paper.
2. Roughly chop dates & pour over the boiling water in a glass jug & add baking soda, dissolve & soak chopped dates for 5 minutes before adding to your Optimum 9400 blender or food processor of choice.
3. Add gently melted Coconut Oil & blend on high until you get a smooth paste consistency.
4. Add eggs (or flax eggs if vegan), Coconut Sugar, Cacao Powder, Almond Meal/Flour, Baking Powder and cacao Nibs & pulse until just combined, scrape down the sides of the blender jug or use a tamper & pulse again until well combined.
5. Pour into a lined baking tin & spread evenly. At this point, you can push organic frozen berries & Belgian Chocolate drops/buttons into the top of the brownie if you'd like it to be a bit extra special. I also sprinkle NZ Hemp Seed Flakes on top. Bake for 40- 50 minutes until the middle is set & the brownie is just coming away from the edges. Allow to cool before cutting. Keeps well for a good week in the cake tin & freezes well also.
6. Serve with your homemade cashew sour cream, Organic Raglan coconut yoghurt with Heilala Vanilla Paste (make the day before so it sets in fridge) & fresh berries or some Goji Berries & extra Cacao Nibs.
Kelly More – Email: kelly@more2u.co.nz for tips & recipes!