I have to say these brownies are divine and they’re gluten, dairy, and refined sugar free! They’re also super easy and quick to make.
Even though there’s no refined sugar in there, there is a little maple syrup for sweetness. It’s got beneficial nutrients, unlike refined sugar … nonetheless it’s still sugar and so moderation is required. I always recommend to clients to limit treats like these to no more than twice per week.
Lastly, the recipe makes 12 brownies, and if you don’t have the cacao chocolate simply increase the cocoa powder by 20g or add 20g of raw cacao nibs.
INGREDIENTS
- 230g softened coconut butter
- 4 organic eggs
- 2 tins organic black beans (for dried beans use 200g, pre-soak overnight)
- 80g raw, organic unsweetened cacao powder
- 30g 100% cacao chocolate
- 45-100ml maple syrup (they’ll be more crumbly with less syrup)
- 1 dessert spoon orange zest
- 1 ½ tbsp vanilla extract
- 140g chopped walnuts
- Pinch Himalayan salt
INSTRUCTIONS
- Preheat oven 170c fan
- Grease glass/china baking tray (approx 20 x 24cm)
- Melt coconut butter in pan over low heat, put aside
- Drain and rinse beans
- Mix all ingredients except coconut butter/walnuts in food processor
- Pulse first then blend until smooth
- Add melted coconut butter slowly and keep blending
- Add 100g walnuts (keep 40g for top), keep blending
- Pour brownie mix into greased dish ensuring it’s even
- Sprinkle remaining walnuts on top
- Bake 35-40 mins until firm but springy
- Cool before cutting into squares then refrigerate
- Enjoy with dollop of Coyo dairy-free yogurt/berries
