This amazing healthy brownie recipe is the brain child of the talented Roz Purcell. When she told me about the ingredients, I was skeptical but let me tell you, these give traditional brownies a run for their money!
For the brownies:
– 1.1/2 cups or 170g ground almonds
– 10 tbsp cacao powder or 100g 100% raw cacoa powder (suagr free)
– 15 medjool dates, pitted
– 2 medium bananas
– 1/2 tbsp baking powder (gluten free version available)
For the homemade white chocolate chips:
– 90g cashew butter
– 110g cacao butter
– 3 tbsp maple syrup
For the chocolate frosting:
– 2 avocados
– 2 tbsp cacao powder
– 3 tbsp honey
– 2 tbsp lemon juice
To start off, melt the cacao butter and mix with the rest of the ingredients in a food processor until smooth and forms a thick liquid.
Pour onto a tray and place in the freezer until hard (20-30 min) Once hard, chop into chunks.
To make the brownies, preheat the oven to 180ºC/350°F/Gas Mark 4.
Place all the brownie ingredients into a food processor and blend until smooth, and a wet dough consistency forms. Stir in the chocolate chips and spoon into a lined baking tin.
Bake for 25 minutes, depending on thickness (mine were roughly 1.1/2″ thick). Leave to sit aside in the tin for 10 minutes white preparing the frosting.
To make the frosting, add everything into a food processor until smooth. Remove the brownie from the tin, spread the frosting on top before cutting & devouring!
For more recipes from Donal Skehan visit www.donalskehan.com/recipes.