Rich HEALTHY Chocolate Brownies
I was going to wait and share this recipe with you on Friday, but then I thought “Hell,no! I am doing it TODAY!” You lovely souls NEED this decadent, gluten-free, healthy, AMAZING chocolate brownie recipe NOW. Recipe adapted here from the Detoxinista.
I am offering a healthy cooking class this coming Saturday, May 18th and it is focusing on ALMONDS and the many ways to use them in a plant-based diet. From making your own almond milk, raw almond butter, Chocolate Basil Smoothie, Butternut Squash bisque, Thai Almond Dipping Sauce, coconut macaroons and a special add-on recipe for all attendees of class. This class focuses on using every aspect of the almond – the nut and the left-over almond pulp – in the recipes. It’s going to be great! The class is already almost full.
This fantastic brownie recipe caters to the very aspect of using “left-over” almond pulp. The brownie came out light, moist and fluffy in texture but deep and intense with the chocolate flavor. As you know, I love adapting recipes to make them BETTER and HEALTHIER (which the original is), but also to throw in some easy tricks and tips. Oh, are you excited or what right now?!
Tip #1 – When a recipe calls for applesauce – which contributes to a more moist final product and lends a natural sweetness factor – use an organic apple (skin is full of fiber and pectin), cut into slices (don’t use core), put into a high powered blender (I use a Vitamix) and puree for a few seconds – Voila – homemade applesauce that is raw, full of vitamins, minerals, antioxidants and MORE that a store-bought, processed, “hidden ingredients” apple sauce will NOT have. If you don’t have an organic apple, peel the skin off and you are still doing WAY BETTER than store-bought jars.
Tip #2 – Coconut sugar is a much healthier alternative to Sucanat sugar, but I still like to use LESS in my recipes. So, I like to do half sugar and half stevia if a recipe does require some sort of granular sugar for the recipe to come out right, but I still want the sweetness without all the SUGAR. I highly recommend using NuNaturals stevia – it does not have the bitter after-taste that most processed stevia products have. I use that Shit in everything! – From sweet to savory recipes. Stevia is great for people trying to lose weight, have blood sugar issues or candida. I LOVE IT!
Tip #3 – After making your almond nut milk, simply use the remaining pulp to create a healthy treat. Please don’t throw it in the trash! Left over almond pulp is a great substitute for flour in many recipes. Two versions for drying:
- Dehydrator – spread your almond pulp out on a tray lined with a Teflex sheet (if not, the pulp will fall through the cracks) and dehydrate at 115 degrees for 4 to 8 hours (longer depending on type of dehydrator used and moisture in environment). I use an Excalibur 9 tray with timer and LOVE it! Once the almond pulp is completely dry, Transfer dry pulp to a high-speed blender or food processor and buzz till a flour like consistency is achieved. It doesn’t have to be perfect! That’s it! I store the almond flour in a glass mason jar in my fridge, and use it as I bake. One cup of almonds used in almond milk will yield about 1/2 cup of almond flour.
- Oven – spread your almond pulp out on a parchment lined cookie sheet and place in oven set at lowest temperature setting – 200 degrees and “dry out” for 2 – 3 hours. Keep an eye on it to make sure it doesn’t toast too much. Transfer dry pulp to a blender or food processor and buzz till a flour like consistency is achieved. It doesn’t have to be perfect!
- 1/4 cup coconut oil, melted
- 1 small organic apple* (see tips below) or 1/4 cup unsweetened applesauce
- 1/2 cup organic coconut sugar
- 7 drops of NuNaturals Liquid Stevia
- 1/4 tsp. vanilla bean powder or 1 teaspoon vanilla extract
- 2 large organic free-range eggs
- 1/4 teaspoon baking soda
- 1/2 cup raw cacao powder
- 1/4 teaspoon sea salt
- 1/2 cup ground almond pulp*
- Preheat your oven to 350F, and line an 8″x8″ glass dish with parchment paper.
- Make your applesauce.
- Combine all of the ingredients in a large mixing bowl, and stir well to combine into a thick batter.
- Pour the batter into the parchment-lined dish, and bake at 350F for 20-25 minutes, until the edges are pulling away from the sides of the pan and the center is firm.
- Allow to cool completely before slicing and serving.
- The brownies are so rich and fudgy, you may find that they are difficult to slice without some of the fudgy middles sticking to the knife - I did.
- I recommend chilling the brownies in the fridge or freezer to make the cutting process go more smoothly, then allow to thaw to room temperature, if you like.
- Tip #1 - When a recipe calls for applesauce - which helps out with a more moist final product and lends a natural sweetness factor - use an organic apple (skin is full of fiber and pectin), cut into slices (don't use core), put into a high powered blender (I use a Vitamix) and puree for a few seconds - Voila - homemade applesauce that is raw, full of vitamins, minerals, antioxidants and MORE that a store-bought, processed, "hidden ingredients" apple sauce will NOT have. If you don't have an organic apple, peel the skin off and you are still doing WAY BETTER than store-bought jars.
- Tip #2 - After making your almond nut milk, simply use the remaining pulp to create a healthy treat. Please don’t throw it in the trash! Left over almond pulp is a great substitute for flour in many recipes. To prepare the almond pulp, you must dry it completely after making your almond milk. You can do this in an low-temperature oven, or dehydrator, then transfer the dried almond pulp to a blender or food processor, and process it into a light and fluffy “flour” texture.
I hope you enjoy these little chocolate beauties and let me know what you think.May the GREENS be with You! and Be Inspired! Kibby