A Healthier Chocolate Fudge Brownie

Mmmmm.... Can I just share these with you guys, before they all get eaten up! A healthier version of a chocolate brownie, yet you wouldn't even be able to tell! They're just gooey and chocolatey... I think that's all that matters right now :)

Yield: 1 9x5 inch pan
You will need:
-11 pitted Medjool dates
-2 teaspoons vanilla
-1/4 cup peanut butter
-2 tablespoons coconut milk (any milk)
-1/4 cup coconut oil
-1 flax egg (or a regular egg)
-1/4 cup gluten free flour mix
-1/4 cup cocoa
-1/2 teaspoon baking powder
Frosting:
-1 1/2 tablespoon coconut oil
-1/4 cup peanut butter
-2 1/2 tablespoons cocoa powder
-1 tablespoon maple syrup or agave
Directions:
1. Preheat the oven to 350F. Line a 9x5 inch pan with parchment paper
2. In food processor, blend the dates until they become like a paste and then add in all the other ingredients until combined (scraping down the sides of the bowl throughout mixing with a spatula)
3. Pour the batter in the pan and bake for about 11 minutes (until it looks like the top appears to have set and it will be pretty soft if you press with your finger). Remove from pan and allow to cool completely
4. For the frosting, melt all the frosting ingredients together over low heat (except for the maple syrup). Remove from heat once the chocolate cream is smooth
5. Add on the maple syrup/agave snd then pour over the brownie
6. Place the brownie in the fridge in an airtight container for a couple hours to allow the frosting to harden and enjoy!  I had it in the fridge overnight and had some for breakfast the next day :)
7. Keeps well in the fridge for up to 1 week in an airtight container

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