These chocolate brownies are an absolute indulgence, without grains! They are best served cold, as they get firmer upon cooling…
– raw cacao powder
– cacao butter
– 1 x 250gr stick of butter or a cup of coconut oil (paleo, vegan)
– carob powder
– coconut palm sugar or honey
– bicarb soda
– apple cider vinegar (ACV)
– macadamia nuts and/or pecan nuts
– coconut flour
In a saucepan melt the stick of butter (or coconut oil) with a few chunks of cacao butter on low heat. When melted add 1/2 cup (less for less sweet) of honey or coconut palm sugar, 2 Tbs raw cacao powder, 1 1/2 Tbs carob powder and 1/2 Tbs cinnamon. Stir until combined.
In your blender put 1 cup of macadamias and 1 cup of pecans. Add 1 1/2 Tbs coconut flour, 1/2 Tbs bicarb soda and 1 Tbs ACV. Add the butter mixture to the blender and blend on pulse until all ingredients are combined. You can add some chopped macadamias to the mix at this point for a bit of extra crunch.
Scoop the mix into a greased cake dish and bake at 160C until the edges go dark brown. Note that the brownie is still quite soft at this point. Remove from the oven and let cool. When it has cooled, but still has a little warmth in it, slice the brownie in portions with a knife. Let cool in the fridge or at room temperature before consuming. Will keep well frozen or in fridge.
©2014 Zaia at wholefoodcookery.com – chocolate brownie recipe.