12 September 2014

Coconut Cacao Brownies

After a bit of tweaking I have a new and improved version of my brownie, a sugar free version!!!!  I have made this version a few times now and its really yummy, especially with the optional topping of my homemade mixed nut spread.  This slice (excluding the topping) is gluten free, sugar free and dairy free!  Triple bonus points LOL!!!!

Coconut Cacao Brownies 

  • 160g almonds or meal (I even use the almond pulp leftover from making almond milk)
  • 3 egg whites
  • 175g date paste (see my homemade recipe here)
  • 60g coconut flour
  • 1/2 tsp bi-carb soda
  • Pinch of salt
  • 40g cacao powder
  • Splash of vanilla
  • 20g coconut oil
  • 150ml water
  • OPTIONAL TOPPING: I use homemade mixed nut chocolate spread as the icing

You can use handheld egg beaters if you don't have a thermo-cooker.
  1. Preheat oven to 180 degrees and grease/line a slice tray (I use a silicone slice form, much easier to get slice out of!).
  2. If you are using whole almonds, mill them into meal and set aside.
  3. Using a bellini or themomix insert butterfly attachment and whip egg whites and date paste for 3mins on speed 4.
  4. Remove butterfly and add all remaining ingredients and mix together for 20 seconds on speed 5. Scrape down sides and repeat if need be. 
  5. Pour into slice tray and bake for 15-20mins (may still seem a bit soft to touch but will firm up upon cooling)
  6. Allow to cool down slightly before turning out onto a board.
  7. OPTIONAL: Once completely cool, top with homemade chocolate spread and coconut of choice (flakes or desiccated)

ENJOY! :-)

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