Dark Chocolate Brownies (Gluten and dairy free)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
1 Block of high quality (minimum) 70% cocoa dark chocolate (read the ingredients to ensure dairy free)
1/2 cup organic coconut oil
1 cup palm sugar
1/2 cup almond meal
1 tablespoon organic vanilla essence or vanilla bean
2 organic free-range eggs
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/2 cup chopped pecans or walnuts
Topping to be baked: 2 Medjool dates, chopped finely Dark choc chips or cacao nibs
Topping after baking (optional): ¼ cup icing sugar
Directions:
Preheat the oven to 180 degrees Celsius. Line a square or rectangle baking pan with baking paper and put aside.
In a saucepan over low heat, gently melt the dark chocolate and coconut oil while stirring.
In a mixing bowl, place the palm sugar, almond meal, brown rice flour, sea salt and baking soda and mix together.
Then in the center make a well, beat the eggs. Add vanilla bean and melted dark chocolate mixture.
Mix this by hand for a few minutes just until the ingredients all comes together, this will thicken slightly. Add in any nuts or other ingredients now to the mix and turn over with spatula.
Transfer mixture to your tray, press in the choc chips and dates on the top of the mixture.
Bake in your preheated over for about 30 to 35 minutes, or until set. Be sure to check at 30 minutes as you don’t want to overcook the ingredients. The top of these brownies will crack a little.
Transfer to wire rack for cooking, once cooled, grip your baking paper and lift out as a whole. You will need to cool in the fridge for about an hour to set through so it doesn’t fall apart.
Cut into small squares and enjoy!
