I don’t know anyone that doesn’t like chocolate. Oh yes I do, my sister – but she’s just weird. (Just kidding Chloe if you’re reading. Love you – sometimes..) Anyway, because most of us LOVE chocolate and well, desserts in general, I am pleased to announce that we no longer need feel guilty about our little love affair with all things sweet! GASP! Yes it’s true – well it is if you’re eating raw chocolate or raw dessert for that matter. I have extolled the virtues of raw chocolate before in an earlier article but if you need a recap of why raw chocolate (otherwise known as cacao) is so good, read on…
- Cacao contains over 25,200 antioxidants in a single spoonful!
- It contains tryptophan which helps enhances relaxtion and aids better sleep.
- Cacao is the richest source of magnesium of any common food which makes it great for the heart. (No wonder we love it so much – the feeling really is mutual!)
- When you make your own raw chocolate, it will be free of ; nasty cows milk (which often contains hormone and antibiotic residues), processed and refined sugar which feeds cancer and contributes to many other diseases such as diabetes and soy lecithin which is an additive and emulsifier.
Foods are much healthier for you in their whole natural form. The more they are heated, had things added to or taken away from them, the more alien they are to the body and are therefore harder to digest and end up affecting us negatively. (Anyone ever experienced that all-too familiar sugar rush? Or feeling bloated/depressed/blurgh afterwards?)
So, here is a recipe for a Chocolate Brownie that you can eat safely in the knowledge that it’s not making you fat, (quite the opposite actually as coconut oil is known for it’s ability to speed up the metabolism and help you LOSE weight), all the while getting a super duper antioxidant boost.
Chocolate Brownie Base
- 2 cups walnuts
- 1 cup medjool dates, pitted and cut in half
- 1/2 cup cacao powder
- pinch Celtic sea salt or Pink Himalyan Salt
Chocolate Brownie Icing
- 1/2 cup coconut butter/oil (melted)
- 1/2 cup cacao powder
- 2-3 tablespoons of agave nectar or maple syrup (I prefer agave as its low-GI)
Process the nuts in a food processor until they are ground down as finely as possible. Add the cacao powder and salt and whizz again. With the machine turning, drop the dates in through the top of the chute one at a time. (This ensures they are evenly distributed throughout the mixture.)
Transfer the mixture into a cake base lined with cling film or plastic wrap, (this will help with the removal of the finished product.) Press the mixture down so it is firm and even on top. Set aside.
Depending on where you live and where your coconut butter/oil is stored it may be in liquid form or may well be a creamy buttery texture. This is because it has a very low melting point. If it is like butter, put half a cup of it in a bowl sat in another larger bowl of hot water to allow it to melt. (This is called double-boiling.) If you have a dehydrator, you could also pop it in there instead.
When the mixture is completely melted, combine it in a food processor with the remaining ingredients until smooth. Pour the icing over the brownie base and place in the fridge for an hour to set.
After this time, it should be ready to cut into pieces and devour! Enjoy! xxx
p.s. I buy my cacao powder from Detox Your World as it’s the best I’ve found!