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24 August 2014

Chocolate Brownies

Prep Time: 10 mins
Baking Time: 20-25 mins
Cooling Time: 10 minutes

1 KG Tub of Peanut Butter
I've never really been much of a baker, most likely because baking usually means excess amounts of sugar & bad fats and although the end product tastes good, it's ridden with guilt and then takes huge amounts of self restraint not to eat the whole lot at once. In the past I've tried a few healthy baking recipes and have learnt that without dates or another very sweet fruit baking cannot taste how it's supposed to unless you use copious amounts of sugar. I never liked dates in the past but since I've discovered the fresh medjool dates I can't get enough! Pitted dates are absolutely fine for baking and cheaper to so use whatever you can get hold of. I had a chance to use some of the new peanut butter I got the other day in this recipe, it was a 1 KG tub of Meridian peanut butter and it's 100% peanuts, so for a PB addict like me it was pure heaven!

I woke up this morning and decided I was going to bake something, I had no idea what, I just knew I was going to use all the ingredients I liked and create something that tasted good- this turned out to be chocolate brownies, with all the chocolaty gooey-ness that's required for a great brownie without the refined sugar and flour. This is my first attempt at them; and at any vegan baking actually, so when I make them again (I definitely will be!) I will update this recipe accordingly. This recipe is packed with protein and tastes absolutely divine! 

You'll need:

Brownie Batter

  • Food processor
  • Wooden spoon
  • Large mixing bowl
  • Baking tray
  • Cup measurement


Ingredients:

  • 1 cup pitted dates
  • 1 cup water
  • 1/2 cup mixed nuts
  • 1 tbsp  flaxseed
  • 1 cup ground almonds
  • 2 heaped tbsp Meridian peanut butter (100% peanuts) 
  • 1/3 cup cocoa powder (100% cocoa)
  • 1 tbsp chia seeds
  • 2 tsp coconut oil

Method:

  1. Preheat the oven to 180°C & grease the baking tray with 1 tsp of coconut oil.
  2. Blend up the dates and water in a blender/food processor, then add the mixed nuts and blend again until smooth (or desired consistency).
  3. Add the nut-date mixture into the large bowl and combine with the rest of the ingredients until fully mixed together.
  4. Spread the mixture out on the baking tray, pressing down slightly to smooth the mixture out - don't worry if it doesn't fill the baking tray.
  5. Bake for 20-25 minutes (check after 20 as ovens vary) and then place on a cooling rack for 10 minutes.
  6. Serve up the brownie either on its own, with coffee or with some banana nice cream (frozen bananas blended) and enjoy! Cassidy xx


Vegan Brownie