This is not just a brownie. This is what you do to a brownie after 10 weeks of eating unseasoned chicken to prep for a bikini competition. Nope, I did just not compete in a bikini competition, I like food way too much. We took a bowl of the batter for these clean babies over to our friends Leah and Gabe’s place last night to munch on while we watched the NBA finals. When we pulled them out of the oven, while I just put one hot gooey brownie on a plate with a fork, Leah had other ideas. She adorned hers with a generous layer of hazelnut espresso nut butter (ridiculously good) and then proceeded to put another brownie on top, followed by a layer of sprouted almond cacao raw nut butter. That girl sure knows how to eat a brownie. Go girl. So you get a picture of hers, not mine, hers is far more exciting 😉
These are clean but they do have a lot of sugar! So I cut them up small and I like to use half dates and half honey. I soak and then blend the dates to make a paste.
Makes 12 brownies, or 16 ‘bites’
4oz (1/2 cup) coconut butter (or oil)
6oz (about 3/4 cup) date paste
4oz (1/2 cup) raw honey
1 tsp vanilla
2oz (1/2 cup) cocoa
20z (1/2 cup) almond meal
3/4 tsp baking powder
Preheat the oven to 350F and line a 7×7 tin with baking paper. Whisk together the honey and date paste (you can just use 8oz honey instead of combining the two) with the eggs. Melt the coconut butter and the cocoa together on a low heat if the butter is solid or just mix if its liquid then add the chocolate mix to the egg mix. Beat well until everything is combined. Next fold in the almond meal, baking powder and salt. Pour into the pan and place in the oven for 20-25 mins or until a skewer comes out clean… if in doubt, take them out early, an over gooey brownie has never been a problem!
I also love these with a few drops of mint extract, or with the zest and 3 tsbp juice of an orange, or with 1/2 shot of espresso thrown in for a twist on the usual.