When in doubt bake some brownies!
If you’re feeling under the weather or just stressed about what dessert to offer your guests then this is the recipe for you!
Raw cacao contains more than 300 different compounds of antioxidants, which is nearly four times the antioxidant power of average dark chocolate and 20 times than that of blueberries. When consumed, cacao antioxidants slow down your body’s rate of ageing and help to combat diseases such as lung cancer by eradicating harmful free radicals.
These brownies are melt in your mouth goodness and, to top it off, the chocolate fudge sauce provides the classic brownie taste.
Enjoy these whilst they last!
Blend in a food processor (Brownie Mix)
- Coconut flour: 1/4 cup
- Tapioca flour 1/4 cup
- Desiccated coconut: 1/2 cup
- Baking soda: 1 tsp
- Cream of tartar: 1 tsp
- Himalayan salt: 1 tsp
- Lime: 1 tsp
- Maple syrup: 2-4 tbsp
- Cacao powder: 3 tbsp
- Carob powder: 1/2 tbsp
- Nut butter of choice: 2 tbsp (I use almond butter)
- Coconut oil: 1 tbsp
- Coconut milk: 2-4 tbsp (until mixture is dough like)
Double Boiler Method (Fudge Sauce)
- Cacao butter: 4 tbsp
- Cacao powder: 2 tbsp
- Coconut sugar: 2 tbsp
- Creamed coconut: 1/4 cup
- Preheat oven to max
- Pour Brownie Mix into a grease proof baking tin / tray.
- Bake the Brownie Mix in the oven at 175 degrees Celsius for 20-25 minutes (ensure they are not too hard and not too soft).
- Remove brownies from the oven and allow to cool for 5 minutes.
- On low heat continuously stir Fudge Sauce ingredients in saucepan for 5-10 minutes.
- Cover your brownies in the Fudge Sauce and leave at room temperature in a sealed container or store in the fridge.