Raw Brownie (Dairy Free & Gluten Free)

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Brownie long

I love a good brownie….actually I love anything that comes in a ‘chocolate’ form….so I am always on a mission to create new healthy versions of my fav sweet treats. You just have to look through my dessert blog recipes to know this!. A healthy brownie recipe has been on my ‘hit-list’ and finally after a few attempts I nailed this on the weekend.

I really wanted to create a brownie recipe that was dairy-free as many breastfeeding mums I know can end up cutting this out to help with reflux but in fact it turned out even more healthy than I thought…as this beauty is dairy-free, gluten-free, free of refined sugar (just some dates for sweetness) AND better yet is packed full of good fats, iron (in the nuts) with some anti-inflammatory properties from coconut and coconut oil!

If you are unsure about coconut oil you can read my earlier blog on the low down on this here. 

I think you will be really surprised by how easy this is – that is always my thing with recipes they have to be super easy with as few steps as possible because well children right!

Ingredients:

Base:

2 Cups of dates

2 Cups of roasted almonds

2 Cups of walnuts

4 Tb coconut oil (heaped)

1 Cup of desiccated coconut

1/4 Cup of coco powder

1 tsp of vanilla essence

Icing: 

I used my Healthy Homemade Chocolate for this icing –

1/2 Cup of coconut oil

1/2 Cup of coco powder

3-4 Tbs honey

1 tsp vanilla essence

Directions:

1. In a food processor place in the dates, almonds, walnuts, coconut oil and blitz together.

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2. In a large separate bowl place in the desiccated coconut, coco powder and vanilla essence. Add in the nut mixture from the processor and mix to combine.

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3. Press into a lined tin, leaving a good over-hang to make getting out easy (I found a square cake tin a good size). Place in the fridge while preparing the icing.

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4. To make a dairy-free icing I just used my Healthy Homemade Chocolate recipe – basically you mix all ingredients together (I do the coconut oil first, then add the rest) in a saucepan on the stove. If you are really short on time and don’t need dairy-free you could also melt 85% chocolate (do it in a double boiler). Simply pour over the slightly cold base (I just tip the pan to spread evenly) and then pop back in the fridge for about 10 minutes.

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5. Lift out onto a board. Cut into squares and tuck in! Keep in the fridge for about five-seven days…if they last that long!

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As this is dairy-free and packed full of nutrients it is really good for breastfeeding mums or mums that are up in the wee hours feeding…actually this also fits well for the 3pm pick me up (a side of coffee with it!).

Sahan

For more tips on breastfeeding and windy babies (and other recipe ideas!) be sure to check out my Breastfeeding Guide (just $10).

Breastfeeding Guide shop

Happy Brownie Eating,

xxx Dr Julie Bhosale

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