Easiest Yummiest Healthiest Brownies

Thanks to my friend Emma at Mrs Hollingsworth’s for the inspiration for these yummy brownies. These may become a staple when needing to bake something that’s quick and easy with very few ingredients.

They’re actually great for baby led weaning as all natural ingredients and a wonderful (albeit messy!) texture that babies will love. I’d advise leaving out the walnuts if making these for babies.

They’re gluten free, dairy free, refined sugar free and vegan. Oh and they’re shamazing! What’s not to love??

Ingredients

1 cup cacao powder
1/2 cup coconut oil, melted
1 cup medjool dates, pitted
1/2 cup maple syrup
2 flax eggs (2 tbsp ground flax seeds soaked in 3 tbsp water and left for 10 minutes to thicken)
1/2 cup ground almonds
1/2 cup cashew or almond butter
Pinch Himalayan salt
1 tbsp water (more if needed)
1/2 tbsp bicarbonate of soda
1/2 cup walnuts

Method

Preheat the oven to 150 degrees. This temperature really is key with brownies, any hotter and they won’t be gooey.

Now put all the ingredients except the walnuts into a food processor and blend until a smooth and sticky batter forms. If it’s too sticky (i.e. it forms a big ball), just add in a little more water a tablespoon at a time until you get the desired consistency. Crumble the walnuts into the bowl and stir in, then spoon the batter into a lined baking tin or mould and press down with a spoon to make sure it’s all nice and even.

Bake for 25 minutes, then leave for another half an hour to cool (as the brownies will continue to cook after they are taken out the oven).

Once cool, cut into squares and devour!

Love & health,
Lauren

Raw Vegan Cappuccino Brownies

Cappucino Brownies

Perfect healthy brownies! So gooey and fudgey and delicious and amazing as a chocolatey treat for the kids that is still full of nutrients with no naughty ingredients…

Ingredients

½ cup pecans
¾ cup hazelnuts
2 cups dates, pitted and soaked in water for half an hour
1/3 cup cacao powder
2 tbsp maple syrup
½ tsp vanilla extract
1 tbsp finely ground coffee (I like Elite instant coffee) and some extra for sprinkling

Optional creamy top layer:
1 can coconut milk (full fat) – put this in the fridge for at least 4 hours before it is needed
3 tbsp coconut oil
1 tbsp maple syrup
2 tbsp cacao powder

Method

Put the pecans and hazelnuts in the food processor and blend until they make a fine meal but just before the point that they start turning into a butter.

Spoon the mixture away from the blades. Drain the dates and squeeze a little of the excess liquid off them then add them to the blender with the nuts and blend until well combined.

At this point you can either add the rest of the ingredients to the blender or you can spoon the mixture into a large bowl and mix it all in with a large spoon if you find it easier – sometimes I prefer doing it in a bowl, just make sure you mix really well.

Line a square silicone baking tray with baking paper and grease with some coconut oil then spoon the mixture in and even out with a spoon. Put it in the freezer for an hour.

For the creamy top layer: open the can of coconut milk and spoon out the creamy layer at the top. The liquid part after that can be used for cooking. Put it in a saucepan and heat on a low heat then when it starts simmering add the coconut oil, maple syrup and cacao powder and mix well until melted in. Do not let it boil.

Once the bottom layer has frozen, add the top layer, wait until it has cooled then put it in the freezer for another 2 hours.

Remove from the freezer, cut into squares and sprinkle with some more coffee. Keep in an airtight container in the fridge for up to a week.

Love and health,
Lauren