I don’t think I know anyone who doesn’t like chocolate brownies. It might not be everyone’s ultimate dessert, but when offered, very few people can, will and want to resist. So if you are trying to eat healthy or have certain food sensitivities, it might feel like you don’t have many dessert options. Not anymore! These grain free chocolate brownies are also gluten, wheat, dairy and refined sugar free. Be careful of the calorie conundrum. These beauties are high in calories and moorish but if you keep the serving size small, about 4cm x 4cm, they might just be the perfect healthy mouthful of chocolate delight.
The best grain free chocolate brownies - gluten, wheat, dairy and refined sugar free
These grain free chocolate brownies are also gluten, wheat, dairy and refined sugar free - the perfect mouthful of chocolate delight.
- 1 cup nut butter (we used almond butter)
- ½ cup cocoa powder
- ½ cup coconut milk
- 2 large eggs
- ½ tsp baking soda
- ½ tsp apple cider vinegar
- 5 medjool dates
- 2 tsp maple syrup or honey (optional)
- ½ cup chopped nuts (we used raw activated cashews)
- pinch of salt
- extra nuts for topping
- Step 1 Preheat the oven to 180℃.
- Step 2 Prepare a medium sized loaf pan with baking paper or use a silicone loaf tray.
- Step 3 Remove the pips and cover the medjool dates with a little hot water. Soak for a few minutes and whizz into a date paste.
- Step 4 Add all the ingredients (excluding the nuts) to a food processor or bowl and blend or mix until smooth.
- Step 5 Fold the chopped nuts into the batter.
- Step 6 Taste for sweetness and adjust if needed.
- Step 7 Pour batter into the prepared pan, spreading evenly.
- Step 8 Sprinkle with the extra nuts.
- Step 9 Bake for 17 – 20 minutes or until the centre starts to rise and hold shape.
- Step 10 Be careful not to over bake as you’ll loose the gooey, fudgy texture. It should almost appear a little under baked.
- Step 11 Serve immediately or keep in the fridge for a few days.
- Step 12 Store extras in the freezer for up to 2 months.