7 December

Christmas is doing a little something extra for someone. - Charles M. Schulz

Chocolate Brownies Recipe

(gluten-free, dairy-free, refined sugar-free, grain-free)

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If you have been following my Facebook page you will remember these…

Mila's Meals Chocolate Brownie Fairy Gardens

The Chocolate Brownie Fairy Gardens I made for my niece’s birthday party.

A few of you requested the recipe which I had every intention of posting – had I been able to find it! Yes, I write my creations down on little pieces of paper which have a nasty habit of getting lost! I was furious with myself for losing another one. As it turns out, though, it was a blessing in disguise (as it often is) – because now I have a BETTER recipe!

Key: gluten-free, dairy-free, refined sugar-free, grain-free, paelo, vegetarian, for adults too

Makes 8 adult servings

INGREDIENTS

(t. = teaspoon; T. = tablespoon, C. = cup)

½ C. sweet potato, cooked, peeled, cooled and mashed
5 dates, soaked and pitted (keep the soak water)
¾ C. Cassava Flour
½ C. raw cacao powder
½ t. vanilla powder
¼ t. aluminum-free baking powder
¼ t. desert or sea salt
2 free-range / organic eggs
½ cup nut butter (almond or cashew)
3 T. organic maple syrup
3/4 cup raw organic chocolate, crushed in a pestle and mortar (optional)
Coconut oil for greasing

Variations:

Add 1 T. orange zest and substitute the sweet potato for pumpkin / butternut

METHOD

Turn your oven on to 170°C.
Grease your pan with coconut oil (my pan measured 16cm x 12cm x 5cm).
In a mini-blender, blend the soaked dates, 3 tablespoons soak water and the sweet potato until smooth.
In a large mixing bowl, combine the cassava flour, cacao powder, vanilla powder, baking powder and salt.
Beat the 2 eggs in a small mixing bowl and add to the dry mix.
Add the sweet potato mixture next and fold in. Note: the cassava flour is a very fine (“dusty”) flour, so unless you want to spend the rest of the afternoon dusting your kitchen surfaces, do not use an electric beater until the flour has been incorporated into the wet mixture.
In a small saucepan over low heat, melt the nut butter together with the maple syrup until just softened and mixed.
Add this to the rest of the ingredients.
Beat with an electric beater until well combined.
If you want to be extra decadent, add the crushed chocolate and fold into the mixture.
Scoop this very sticky mixture into the prepared baking tray / pan.
Bake for 20 minutes.
Remove from the oven and allow to cool in the pan.
Slice and enjoy!

If you want to find out how to make marshmallow mushrooms, please see my marshmallow recipe here.