RECIPE: Blissfuly Brilliant Brownies

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    Fudgy, chocolatey & delicious whilst also 100% healthy…need I say more?!

    If I was to class myself as anything (not that I really buy into labels that much) I think I’d have to go for ‘consciously creative’ when it comes to my cooking style.

    When developing a new recipe I look to ingredients that will nourish the body, carefully considering how I piece them together for their health benefits but NEVER at the expense of the final taste because what’s the point!

    And these brownies are a perfect example of how, if we step (or leap!) outside the box we can absolutely delight in all things decadent & delicious but with no concern that we are dabbling in things that perhaps aren’t so brilliant from a nutritional perspective.

    So without further ado I challenge you to look at this divinely fudge morsel & guess what the primary ingredient is….if you get it I will personally make you a batch & deliver it to your door!

    Makes 12-15 squares

    • 1 can chickpeas, drained & rinsed
    • ½ cup light tahini (or nut butter)
    • 3 tablespoons orange juice
    • 1 tablespoon orange zest
    • ½ tablespoon raw cacao powder
    • 1/3 cup coconut sugar
    • 1 scoop Motion Nutrition vegan peanut protein powder
    • ½ teaspoon baking powder
    • ¼ teaspoon bicarbonate of soda
    • 2 tablespoon melted coconut oil
    • 3 tablespoons nut milk of choice
    • ½ cup dark chocolate pieces
    • ¼ cup walnuts or hazelnuts

     

    1. Preheat your oven to 175C, line a brownie tin with baking parchment.
    2. Add all the ingredients bar the chocolate & nuts to a food processor, blending until smooth.
    3. Give the nuts & chocolate a bash on the counter or with a rolling pin to roughly break up then add & pulse 1-2 times to incorporate.
    4. Transfer to your tin, spread to ~2-3cm thickness & bake for 22-25 mins until firmish to the touch.
    5. Leave to cool for 10 minutes then lift out & pop on a wire rack for another 20-30 minutes or so.
    6. 
Use within 3 days or freeze for up to 3 months.