With its sprinkling of jewel like goji berries and tang of chocolate orange, these raw chocolate brownies always remind of Christmas.......though they are a great, healthy pick me up at any time of year, with a lovely cup of Pukka Vanilla Chai (in front of an open fire whilst having a foot massage *sighs*).
The recipe below is based on ‘Seed Soliders’ by Susan Jane Murray (www.susanjanemurray.com), who writes every week for the Sunday Independent and has a load of lovely wheat free, and generally low sugar, recipes on her website.
This particular adaptation has no added sugar, but is sweet enough due to the dried fruit. The seeds and nuts, however, give it a nice balance.
Feel free to play around with some of the ingredients, depending on what you have and what you fancy…the proportion of nuts/seeds and dried fruit is the most important factor.
Seedy Chocolate Brownies
Ingredients
1 cup of milled seeds (mix of linseed, pumpkin, sunflower, I generally buy Linwoods from any supermarket, or you can also get in Lidl or Aldi)
½ cup of coconut flour (or ground almonds)
½ cup of almond butter
2 tablespoons of soya sauce, or tamari, for wheat free
30g (3 squares) of Lindt dark chocolate with orange and almond, melted
2 tbsp goji berries
1 cup of dates, chopped
½ cup of raisins (or chopped prunes)
150g > 70% dark chocolate
Goji berries to decorate
Method
In a food processor, combine everything except the 150g of > 70% dark chocolate and the decorative goji berries.
Mix until smooth. When pinched between your thumb and finger, the mixture should stick together.
Spread it out over a parchment-lined tin (about 8inch by 8inch) and press down firmly with your fingers. Chill in the fridge.
Meanwhile, slowly melt the remaining 150g of chocolate in a pyrex bowl sitting over about 1 inch of boiling water (boil the water in the kettle, pour about an inch into a small pot, place on the hob at a low temperature and pop the bowl on top. Try to make sure that the bowl doesn’t sit in the water. It’s a lot easier than it sounds!).
Smother the base with the melted chocolate and sprinkle some goji berries on top for a splash of colour and decadence. Refridgerate overnight.
Perfect with a cup of herbal tea as a mid-morning snack – either at home, or bring into work to avoid succumbing to that 11 o’clock pain au chocolate!
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