the Ultimate Healthy Chocolate Brownie

  • the Ultimate Healthy Chocolate Brownie
  • the Ultimate Healthy Chocolate Brownie
  • the Ultimate Healthy Chocolate Brownie
  • the Ultimate Healthy Chocolate Brownie
Ranking: 2 more votes required!

Rated 5 out of 5 based on 3 votes

Ingredients

  • 2 cups pumpkin or sweet potatoe puree (600g diced, steamed & mashed)
  • 4 x eggs, lightly beaten
  • 2/3 cups almond milk (or normal milk)
  • 1/2 cup rice malt syrup (or maple)
  • 1/2 cup coconut oil, melted
  • 2 tspn vanilla extract
  • 2/3 cups coconut flour
  • 3/4 cups unsweetened cocoa
  • 2 tspn baking powder
  • 1 tspn bicarb soda
  • 3/4 tspn salt
  • 1/4 cup cocoa nibs
  • 1 cup walnuts, roughly chopped
  • 1 x chocolate mousse
  • 2 x large ripe avocados
  • 4 Tbls unsweetened cocoa
  • 4 x almond milk (or normal milk)
  • 4 x rice malt syrup (or maple)
  • 2 tspn coconut oil
  • 2 tspn vanilla extract
  • 1/4 tspn salt

Method

Preheat oven to 175 degrees Celsius. Grease and line a slice tray.
In a small saucepan over a low heat, place the coconut oil and rice malt syrup. Stir until the coconut oil has melted. Remove from heat and let it cool.
In a small bowl, lightly beat the eggs with a fork. Add the almond milk, vanilla and cooled coconut oil mixture. Gently mix together to combine.
In a large bowl sift the cocoa, coconut flour, baking powder, bicarb soda and salt. Place in the cocoa nibs and walnuts. Add in the combined wet ingredients along with the pumpkin puree and stir to combine thoroughly.
Place mixture into the slice tin and smooth down the surface.
Place in oven for 30 minutes or if a skewere poked into the slice comes out clean. Cool completely before slicing.
Serve with a dollop of chocolate mousse, a sprinkling of cocoa nibs and raspberries.
Chocolate Mousse:
In a small sauce pan over a low heat melt the rice malt syrup and coconut oil stirring together. Set aside to cool slightly.
In a blender or food processor add the avocado, cocoa, vanilla, almond milk and salt along with the coconut oil and rice malt mixture. Blend until silky smooth and all ingredients are combined. Place mixture into a glass serving bowl and place in the fridge to cool for 2-3 hours or serve warm.

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  • Must be very yummy,delicious and mouth watering.

    Reply

    by ANNA LINHART on 18/04/2013, 15:54
    ANNA LINHART
    • It is pretty yummy! :-)

      Reply

      by Melissa Darr on 19/04/2013, 10:58
      Melissa Darr
  • Thanks for your lovely comments!

    Reply

    by Melissa Darr on 19/04/2013, 10:57
    Melissa Darr
  • It looks so scrumptious!

    Reply

    by Nell Hungerford on 23/04/2013, 13:00
    Nell Hungerford