Healthy Chocolate Brownie
I feel that this recipe is almost too good to be true. A moist chocolate fudgey brownie but with no refined sugar. And it is amazing. Addictive. It will make you wonder why you didn't (if you haven't already) stop baking with so much refined sugar some time ago.
This a child healthy, adult healthy recipe. It's a great treat for lunch boxes, afternoon tea, morning tea, dessert... meh .. just any time you feel like chocolate.
I used some activated buckwheat to give a little crunch in this recipe, but you could use something else like walnuts or nothing at all. Up to you.
Get ready for a surprise though, the main star of this recipe is ........Butter beans. Yes.. butter beans... You can buy then in cans from the super market. Please buy quality. It doesn't cost much more and it makes a difference. Get organic if you can too. And if you have the time. Soak your own.
I choose not to make a chocolate icing for mine. I think it would be overkill.. but if you do want to make one, melt some quality dark chocolate and drizzle it over the top. Looks good - tastes good. :)
Like a lot of my recipes, you will need a Food Processor. If you're in the market for one, please keep in mind that generally, more you spend the better quality job it will do. If you are someone that would like to make your own nut butters/ coconut butters, for example, you would be better off getting a high powered food processor. You don't want one that can't take the heat of longer processing.
So here it is. Alberts current favourite. Be sure to leave it in the fridge as it's best served chilled.
I tend to double the recipe and freeze some for some easy "run out the door" snacks. Let me know what you think. xx
- 1 can Butter Beans
- 1/2 cup Coconut Oil
- pinch of salt
- 5 Free Range Eggs
- 3 Med Ripe Bananas
- 1/4 cup Water
- 1/2 cup Raw Cocoa
- 3/4 cup Coconut Flour
- 1/2 cup Maple Syrup
- 1 cup Dates, pitted (use medjool or dried)
- 2 tsp Baking Powder
- 1/2 cup Activated Buckwheat
1. Pre heat oven to 160 C. Line a square slice tin with baking paper and rub any edges/gaps with extra coconut oil.
2. Add all ingredients except the Baking powder and Activated Buckwheat to food processor. Blend until it turns into a paste.
3. Now add the baking powder and buckwheat and 'pulse' a few times until mixed through.
4. Pour into prepared tin and place in the preheated oven for 40-45 minutes. Skewer test the middle to ensure cooked through.
5. Allow to cool for 5 minutes before turning out onto a wire rack. When completely cool, you can slice into desired pieces and place straight into an airtight container in the FRIDGE.
I tend to individually wrap half the quantity and place in the freezer for easy 'grab and go' snacks that defrost in no time at all. (SO GOOD IF YOU GET CAUGHT OUT WITH NO DESSERT ONE NIGHT :)!!!)
NOTE: Refrigerate no more than 5 days and Freeze for up to 2 months