These brownies contain no refined sugar, so you can eat them on the Challenge!!

Sugar free brownies

Decadent dark chocolate brownies

I love brownies, the type you need a tall glass of frothy milk with.
Here are my two favourite recipes I’ve created to give you healthier but tasty options. The first is crumblier, so make sure have a plate on hand when eating these!

The second has a cake-like consistency due to the shredded courgette.
My toddler loves it and doesn’t know the wiser!

Original Recipe

Ingredients
1 cup almond meal
3 Tablespoons coconut flour
1/2 teaspoon sea salt
1/2 cup unsweetened cocoa powder
2 Tablespoons of honey
1 shot of espresso
8 large medjool dates(pitted)
1 Tablespoon of pure vanilla extract
2 whole eggs and 1 yolk
1/2 cup nut butter(almond, hazelnut, or cashew)
2 oz. dark chocolate(70-85%)
1/3 cup of coconut oil (70grams)

Directions
Preheat the oven to 175C
Cut up parchment paper to cover a 8 x8 in. pan
Mix all dry ingredients and set aside
In a high power blender or food processor, mix honey, dates, eggs, and nut butter till smooth
Bring a small pot filled with 1/3 water to boil and place a smaller heat resistant bowl to heat up the coconut oil and chocolate. Mix with wet ingredients when melted through.
Mix wet ingredients with dry and pour into pan.
Bake for 20-22 minutes
Secret tip: To soften the dates, I soak them in the espresso and vanilla extract over- night.

Cakey Brownie (aka Sneaky Courgette Brownie)

Ingredients
1 cup almond meal
3 Tablespoons coconut flour

Cakey Brownie

Cakey Brownie


1/2 teaspoon sea salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon of cinnamon.
2 Tablespoons of honey
1 shot of espresso
10 large medjool dates (pitted)
1 whole grated courgette
1 Tablespoon of pure vanilla extract
2 whole eggs and 1 yolk
1/2 cup nut butter (almond, hazelnut, or cashew)
2 oz. dark chocolate(85%)
1/3 cup of coconut oil (70grams)

Directions

  1. Preheat the oven to 175C
  2. Cut up parchment paper to cover a 8 x8 in. pan
  3. Mix all dry ingredients and set aside
  4. Grate the courgette and take a cheese cloth or dish towel to wring out the water
  5. In a high power blender or food processor, mix honey, dates, eggs, and nut butter till smooth
  6. Bring a small pot filled with 1/3 water to boil and place a smaller heat resistant bowl to heat up the coconut oil and chocolate. Mix with wet ingredients when melted through.
  7. Add courgette into the wet ingredients.
  8. Mix wet ingredients with dry and pour into pan.
  9. Bake for approx 25-30 minutes. (it should have a little give when you press you thumb into the middle)

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