These brownies are gluten- and grain-free, and by using stevia and only a small amount of honey to sweeten they are very low in carbs too. The use of almonds, flax, egg and avo means that they’re a decent source of protein; and the coconut oil, along with the flax, is great for controlling cholesterol. A truly guilt-free treat!
65g raw cacao paste
80g organic virgin coconut oil
60ml raw almond butter
60ml raw honey
1/2 cup ripe avo
2 tsp vanilla extract or 1 tsp vanilla powder
1 cup ground almonds
60ml ground flax seed
1 tsp stevia powder
1 tsp ground cinnamon
a pinch of Oryx Desert Salt
1 tsp aluminium-free baking powder
1/4 cup chopped raw pecan nuts
Preheat the oven to 180C and grease a square baking dish with coconut oil.
Place the cacao paste, coconut oil, almond butter and honey in a glass or steel bowl which can fit over a saucepan. Fill the saucepan with water and bring to a simmer. Place the bowl over the saucepan, gently melting the ingredients.
Mash the avo with a fork until smooth. Whisk the egg and vanilla, and combine with the avo. Set aside.
Combine the ground almonds, ground flax, stevia, cinnamon, salt and baking powder. Set aside.
Once the chocolate mixture is completely melted and whisked together, slowly pour it into the egg mixture whilst whisking vigorously, to prevent the heat from scrambling the egg. Stir in the dry ingredients and the chopped pecans.
Spread the batter into the baking dish and bake for about 20 – 25 minutes. Allow to cool before cutting into squares.
Health & happiness!