During the Christmas Holidays we had some fun experimenting with healthy baking. When we shared the pictures of the result on our Instagram-story, our mailbox exploded with people asking for the recipe. We didn't share it back then, because the recipe wasn't entirely on point yet. But now it is! These brownies are criminally delicious, creamy AND healthy! So dig into these bad boys with absolutely no guilt.
The brownies contain half of the sugar, butter and calories compared to traditional brownie-recipes. If you're taking a closer look to the quantities used here, you'll see how low they are for about 20 brownies. Surprisingly, we think that they taste way creamier than traditional brownies!
Usually vegan and refined-sugar free brownies are quite complex to make. You often need a food processor, grate this, mix that etc. Not with this recipe. It's super simple and the only thing you need are basic kitchen tools and an oven.
Servings: 20 - Prep time: 20 min + 20min baking - Cooling time: 15 min
-175g of unpitted dates, cut into small pieces
-100g of dark chocolate, min. 70% cacao, in pieces
-55g unrefined cane sugar
-25g unsweetened cacao powder OR brown rice cacao THAT protein powder
-25g wholemeal flour
-1 teaspoon of baking soda
-2 eggs, beaten
1. Preheat the oven at 180°C. Put baking parchment in a shallow square cake tin of 7.5 inches (or 20cm) and cut the paper in the corners (so the paper doesn't have round corners, but follows the cake tin's sides).
2. Put the dates and the water in a small pan. Bring to boil, cover up with the lid and then switch to medium high to low heath. Let it simmer for another 5 minutes, until the dates become super soft. Add the chocolate, butter and sugar and stir until everything is melted into a smooth mixture. Take the pan of the hob.
3. Sieve the cacao in a bowl and stir through the flour and baking soda. Now add this mixture, together with the beaten eggs to the chocolate-date pan. Stir well, pour the dough into the cake tin and smoothen out. Now bake the brownies 18-20 minutes. Check with a toothpick to make sure the core has congealed well.
4. Leave the brownie in the cake tin for another 15min. Afterwards, take out of the tin carefully and cut into 20 pieces.
Tip! If you want to add an extra hit of protein to it, you can use brown rice cacao protein powder of THAT protein (https://thatprotein.com/) instead of the unsweetened cacao.
Nutritional values per piece:
Kcal 91.6 , Proteins 1.7g , Carbs (Sugars) 9.4g (6.7g), Fats 5.7g, Fibre 1.2g
Compared to the macro's of a regular supermarket brownie:
Kcal: 158, Proteins 2g , Carbs (Sugars) 21.1g (17.2g), Fats 6.8g, Fibre 2.1g
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