Knowing how to make healthier versions of food you once loved can make all the difference to how easy or difficult you find staying healthy. It’s often the foods that we’ve grown up with and revert to when things in our life don’t go to plan that result in us ‘falling off the wagon’ like cookies and cakes and biscuits.
I’m always looking to share with you ways to help you transition to a cleaner, healthier, less refined diet so today I’m sharing a healthy cooked recipe for chocolate brownies. Compared to my raw version here, this recipe gives the brownies a very creamy texture and tastes amazing warm out of the oven with a spoonful of coconut yoghurt. Even on its own, it makes a great afternoon snack.
Butterscotch Chocolate Brownie
- 1 cup almond butter
- 2 tablespoons ground flaxseed
- ½ cup water
- ½ teaspoon pink Himalayan salt
- ½ teaspoon bicarbonate of soda
- ¾ cup coconut palm sugar
- 1 teaspoon butterscotch essence
- ½ cup cacao powder
- ½ cup carob powder
- 1 tablespoon lucuma
In a large bowl, combine the almond butter, flaxseed, salt, bicarb, coconut sugar and slowly mix in the water. Mix well and add the remaining ingredients creating a smooth mixture. Pour the mixture into a pan lined with baking paper and cook at 180degrees for 15 minutes. Remove from oven and allow to cool before cutting into squares.
If you don’t have butterscotch essence, I’d recommend using this pure vanilla extract instead.
Sprinkle flaxed almonds, pecans, walnuts, cacao nibs, mulberries (anything of your choice) into or on top of the mixture once it’s in the pan before baking.