CHOCOLATE AND COCONUT BROWNIES
I've served these up on many retreats as an after-dinner treat. They have been such a success and I've received many requests for the recipe, so here we are. They are more on the “cakey” side, less dense than most chocolate ball recipes that I've come across and don't contain dates.
Benefits: Raw cacao is the most nutrient-dense form of chocolate, providing an excellent source of magnesium (natures tranquilizer). Iron, and antioxidants. Almonds are a great source of vitamin E, magnesium, fibre, and protein. Maca is rich in Vitamins, calcium, zinc & fiber, it may enhance energy, mood, and memory and may support hormone balance.
75g raw cacao powder
300ml coconut milk
50g ground almonds
50g coconut flour
1tbsp nut butter (peanut/ almond)
1tbsp chia seeds
1tbsp chopped nuts (almonds/ hazelnuts)
tiny pinch of salt
100ml maple syrup (or more/ less to taste)
1tbsp coconut oil (melted)
1tbsp dried cranberries
1tsp maca powder
Mix up all the ingredients in a medium-size bowl with wooden spoon, the consistency should be moist like cookie dough.
If too wet, add more coconut flour, if too dry add more coconut milk, or nut butter.
Turn out the mixture on parchment lined swiss roll tin and flatten off the surface.
Place in fridge for about 1 hr and cut into small squares.
They'll keep in the fridge for about a week, but they never last that long in our house.