Paleo Brownies

Paleo Brownies

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!

Ingredients

65g raw cacao paste
80g organic virgin coconut oil
60ml raw almond butter
60ml raw honey
2 eggs
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

Method

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!

Love,
Raine

Raw Chocolate Tart

Raw Chocolate Tart

This is a favourite with my family and friends, and no one can ever believe what the main ingredient is… avocado! Don’t let that put you off – it is rich, creamy and delicious; everything you want from a chocolate tart. And it’s so simple and easy to make.

This year I made it for Pesach dinner (we don’t eat wheat during Pesach and our desserts always have to be dairy-free as we don’t mix meat and milk.)
Word of advice: don’t tell people that there’s avo in it until they’ve tried it!

Ingredients

Crust:
2 cups whole raw almonds
60ml raw cacao powder
1/4 tsp himalayan salt
150g fresh medjool dates
2 tbsp organic virgin coconut oil

Filling:
500g ripe avo flesh (about 4 or 5 avos)
180ml raw cacao powder
60ml organic virgin coconut oil
40g raw cacao butter, gently melted
180ml organic maple syrup
1/4 tsp himalayan salt
1/4 tsp organic stevia leaf powder
1 tsp organic vanilla extract or 1/2 tsp vanilla powder

Method

Remove the pits from the dates and chop them up. Place all the ingredients for the crust in a food processor and blend until you have a fine crumb that sticks together when pressed. If the mixture seems dry just keep processing until it’s sticky. Turn it out into a 23cm loose-bottom flan tin or glass serving dish. Press the crumb evenly across the bottom and up the sides of the tin, making sure that the top edges are straight and even. Refrigerate.

Place all the ingredients for the filling in a high-speed blender and blend until completely smooth, but be careful not to blend for so long that the mixture heats up.
Pour into the set crust and use a spatula to make swirly patterns on top or just smooth it out, as you prefer. Refrigerate overnight or minimum 4 hours.

Health & happiness!

Love,
Raine