THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
November 6, 2019
Moist, rich and delicious, this wholesome brownie is packed with goodness and will impress everyone.
It also happens to be gluten free and dairy free so it caters to many people who have allergies and sensitivities to these things.
Dark Chocolate Brownie
150 g dates, chopped
100 g coconut oil
120 g tahini or nut butter
80 g maple syrup
220 g cooked quinoa
60 g raw cacao powder
1/2 teaspoon salt
1/4 teaspoon baking soda
100 g walnuts
Pre-heat the oven to 180ºC.
Line a 23cm slice tin with baking paper.
Place the chopped dates, coconut oil, tahini and maple syrup in a saucepan.
Heat gently on low.
Meanwhile, in a food processor add the quinoa, eggs, cacao powder, salt and baking soda.
When the dates have softened slightly, remove from the heat and cool slightly.
Add this to the food processor and process until smooth. (you can have a few lumps and bumps from the quinoa, it adds to the texture).
Finally add the walnuts and pulse to incorporate.
Pour into the prepared tin and spread out using a spatula.
Bake in the oven for 20 minutes.
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