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