As I’ve mentioned recently, I’ve become an advocate for eating clean and cutting down refined carbs and sugars which always send me on a crazed spiral of peaks and troughs. I feel much more alert and controlled so far, thanks to the lack of sugar but maaaaan do I want some cake!
I know a lot of other people have similar resolutions at the moment and are probably struggling for treats which are nutritious and delicious at the same time.
They do exist! These brownies are so fast, so good for you and so tasty. The recipe is by Madeleine Shaw (http://madeleineshaw.com/index.php/raw-chocolate-brownie/) an amazing nutritionist and the perfect advertisement for healthy eating; I mean she literally glows.
All the sugar is natural as it comes from dates and I also added a touch of Sweet Freedom, a great natural sugar syrup. Obviously it’s still sugar, but being realistic, I love the stuff and won’t give it up entirely. I just want it to be as natural and close to it’s raw state as possible. The recipe uses coconut oil which is something I’ve only recently discovered. The downside is it costs £6.99 for a pot from Sainsbury’s. The upsides are plentiful, you can eat loads of it, as it’s a similar nutritious fat to that you can get from avocados. It’s not processed and you can use it in so many dishes and bakes as it only has a subtle coconut flavour. Raw cocoa is quite hard to find, Wholefoods or health shops are your best bet. It’s a non-processed cocoa which isn’t heated under pressure, so retains the natural antioxidants and other nutritional benefits of cocoa. I guess you could use average cocoa too if you can’t get hold of any.
My favourite thing about these brownies is that you really do only need 1 or 2 to satisfy any chocolate or sugar cravings. Mine were insaaaane, I used to eat 3-4 chocolate bars a day, probably some cake or biscuits too. No, really. But these really nip that in the bud and give you a guilt-free energy release and tons of Omega 3. What’s not to love?!
- 100g Medjool dates
- 150g crushed walnuts
- 50 g of raw coconut oil
- 50 g of raw cocoa powder
- A tsp of Sweet Freedom
- In a blender, blend the walnuts until they are almost in a paste, then add the dates, Sweet Freedom and cocoa.
- Add the coconut oil and blend together. Transfer it using a spatula into a cake tin or baking dish and press down to desired thickness.
- Place the mixture in the freezer for half an hour then refrigerate until you need it!
- Decorate by dusting with cocoa