Is there anything better than an afternoon cuppa accompanied by a rich, melting chocolate brownie? Brownies are very much a thing of nostalgia for me. They were the first cake I learned to bake at the tender age of five I continued to do so insesantly for the next decade until I became interested in the concept of healthy eating. Since then, I have kept them to special occasions, birthdays, and rainy day treats. Of course I have played around with making healthy versions, and sure, I quite like the raw versions, versions made with dates etc, but we would be kidding ourselves if we were to say they were a direct and completely satisfying substitute to our childhood favorites.
That is until I discovered this recipe. Eating these, you would have no idea that they were healthy(ish). These bad boys are vegan friendly, grain free, and refined sugar free. The major selling point – no ground seeds, nuts, dates, vegetables (I despise sweet potato brownies), pulses – nada. Just gorgeously decadent almond butter, rich dark chocolate and a few other bits and bobs.
Brownie lovers rejoice! Your savior is here! I served these up with strawberries, Nobo ice-cream and a sprinkle of icing sugar but they would be just as good on their own.
240g Smooth Almond Butter
2 Bananas (Small to Medium size)
75g Good Quality Maple Syrup
3 Tablespoons Cacao/Cocoa
Pinch of Fine Sea or Himalayan Pink Salt
150g of 70% Dark Chocolate Chips (If you want to add more, go for it ya wild thing!)
1. Preheat the oven to 180C. Grease and line a baking tin 8×10
2. Place everything except the chocolate chips into the food processor and mix until smooth.
3. Stir in the chocolate chips
4. Pour into a greased and lined baking tin and cook for about 30 minutes. I always them check at 25 minutes. The trick is to take them out before you think they are cooked so that they remain fudgey and melty. There are no eggs in this recipe so there is no fear of them being undercooked.
5. Leave to cool, cut into slices, and tuck in!