Full of nutrients to help maintain healthy muscles and bones, as well as boost mood and energy levels, these brownies are my new favourite and something most people will easily be able to fit into their dietary needs. Simple to make, these will keep well in the fridge for a week or two, and are a healthy way to get your afternoon chocolate fix without the sugar or artificial ingredients!
Makes roughly 16 bite-size brownies
- 1 cup coconut flour – this can be eaten ‘raw’ as it is simply made of finely ground coconut flesh
- 1 cup dates
- ½ cup cocoa or cacao powder
- pinch of good quality salt
- 3 tbsp flax
- 3 tbsp honey, agave or your choice of natural sweetener (optional)
- 2 tbsp peanut butter
- ¼ cup coconut oil
- vanilla extract
- handful of coconut chips (optional)
- handful pumpkin seeds (optional)
- Soften the dates by placing them in a bowl and covering with warm water
- In a blender or food processor, add the coconut flour, cocoa or cacao powder, salt and flax.
- Blend until everything is ground together
- Melt the coconut oil until it reaches a liquid consistency
- Add the peanut butter, sweetener, vanilla extract, melted coconut oil, coconut chips and dates, along with about ¼ of the water from the soaked dates.
- Blend intermittently until everything starts to combine. You’re looking for a mixture that is soft but not too ‘wet’. If it is a little wet, just add more coconut flour
- Place the mixture into a baking dish or deep tray and press down firmly and evenly right up to the edges of the pan or tray.
- Scatter over the pumpkin seeds and press down gently. You could also use a rolling pin to lightly push the seeds down into the mixture
- Place in the fridge for about an hour to set, or the freezer for 15 minutes if you’re in a hurry.
- Slice into bite – size pieces to serve