Don't we all love chocolate? Especially on cold days who doesn't crave something rich and sweet... the trick is to make your own chocolate treats using organic cocoa or raw cacao powder. Cocoa and cacao are both very high in flavoniods, antioxidants which have cardiovascular protective effects and mood enhancing effects.
This is a lovely rich brownie recipe which I found on bojongourmet.com whilst researching recipes using left over almond pulp from making my own almond milk. I changed the recipe by reducing the sugar down to one cup but because of the high amount of bitter cocoa you really do need the sugar which just means it is a treat rather than an everyday food. If you don't make your own almond milk have a look at my recipe (homemade almond milk) and give it a go otherwise you could use almond meal in this recipe but I can't be sure how it would work out.
4 large eggs, at room temperature
1 cup of rapadura sugar or coconut palm sugar
1 tablespoon of vanilla extract
1/2 cup extra virgin coconut oil, melted
3/4 cup moist almond pulp left over from making almond milk
1 cup cocoa powder
2-3 tablespoons of cacao nibs
Preheat oven to 175 degree and line a square baking pan (approx 22-25 cm square) with baking paper. In a bowl using a stand mixer with paddle attachment or an old fashion mixer, whip the eggs, sugar and salt on medium-high speed until very light and fluffy. Stir in the vanilla extract.
Meanwhile gently melt coconut oil in saucepan over medium heat and once melted add the almond pulp and stir to combine. Continue to heat until the almond meal is warm to touch about 5 mins. Turn mixer on low and add pulp mixture, then sift cocoa powder over egg mixture and mix on low until just combined, the batter will deflate a lot.
Spread batter in lined pan, sprinkle with cacao nibs and bake until the brownies are matte on top, slightly puffed, and a skewer comes out with just a few moist crumbs clinging (15-20mins - don't overbake). Let cool completely in pan and then cut into squares. The brownies will keep at room temperature for 3 days.
Lovely served with fruit salad and yoghurt...