Nothing says LOVE quite like chocolate so in honour of Valentines Day I have reworked my popular Sugar Free, Grain Free Chocolate Brownies into a more accessible recipe. No more weighing and measuring just a simple cup for cup recipe for a delicious cake batter you can make in the blender and slam in the oven to make the most moist, dense and delicious brownies you have ever tasted…….. And the best part, no gluten for all those who have had to give up on home baking due to gluten intolerance and no refined sugar.
The beauty of using dates as a sweetener is that they are FULL of fibre so instead of gushing sugar into the bloodstream as the date are metabolized, glucose is released slowly as the dates are gradually digested. Dates are also an excellent source of iron in the diet and rich in vitamin A, potassium, calcium, manganese and copper. Very different from refined sugar, which not only contains no nutrition other than calories but which may also leach nutrients, especially our stress-busting B vitamins out of the body when eaten in excess.
Whether you are spending Valentines Day alone or with a special someone, this recipe is the perfect treat with which to express your love.
- 11/2 cups pitted Medjool dates
- 1 cup fair Trade Dark Chocolate Chips or 2 x 100g bars broken into pieces
- 1/2 tsp Bicarbonate of Soda
- 3 eggs
- 1/4 cup Coconut Oil
- 1 tbsp Vanilla Extract
- Place the broken chocolate or chocolate chips and bicarbonate of soda into a blender.
- Blend the two ingredients until they have a rubbly, sand-like consistency as shown in the photo above.
- Add the dates, eggs, coconut oil and vanilla extract.
- Blend all the ingredients until they form a frothy batter consistency.
- Pour the batter into an 8"x 8" square cake tin lined with oiled parchment paper.
- Bake at 350/180 degrees for 30 minutes.
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