I have a serious love for all things chocolate and when I started to really take care of my health and wellness I was not too sure on how I would cope without the chocolate fix!  When I look back on my “relationship” with chocolate it was at times simply out of control!  I would eat chocolate when I was happy, when I was upset, when I was bored at work and needed that 3pm sugar hit to help me slog through the rest of my day at work or I would simply see something so unbelievably delicious that my temptation always got the better of me and I simply could not resist!  Yeh, my relationship was pretty bad 🙂 and what was worse it that it was pure sugar.  And we all know the effect of sugar…once you have a little bit you want more and more and more…… and more – addiction started!

When I started to heal my mind and body from the inside, I learnt so much about the difference between true wellness and nutrition where you fuel your body with delicious, nutrient-dense food versus the awful “diet” of restriction that so many of us have at some time succumb to (and failed!).  So what I focus on now is wholesome nutrient dense recipes that are so full of flavour and are free from gluten, grains and refined sugar.  And the best part – I have not had to give up on my chocolate food affair 🙂 .  I have found simply delicious alternatives (my new food affair is raw cacao!) of which are so good for you, do not leave you with sugar cravings or the after sugar slump that we all know from refined sugar.

This simply ravishing chocolate brownie recipe is from Hemsley and Hemsley, very chocolatey, lovely and moist and will curb any chocolate craving!  Made from black beans and maple syrup, these brown beauties are proof that flour, grain and gluten free baking tastes so incredibly amazing, especially for those with a sweet tooth like myself.  And honestly, you will not want to share them with anyone else!!!

INGREDIENTS: (all organic)

  • 2 tins of cooked black beans, drained
  • 230 g of coconut oil
  • 4 eggs
  • 85 g raw cacao powder
  • 180 ml of maple syrup
  • 1 1/2 tbsp vanilla extract
  • 1 tsp coffee extract
  • Himalayan sea salt
  • 130 g activated chopped walnuts

METHOD:

1/ Preheat the oven to 170 deg C.  Grease the inside of a 24 x 20 cm tin.  Rinse the black beans and melt the coconut oil over a low heat then set aside.

2/ Place the drained beans, eggs, cacao powder, maple syrup, vanilla extract and coffee extract into a food processor or blender with a pinch of salt.  Blend until smooth.

3/ Add the melted coconut oil very slowly while blending.  Taste the batter.  If more sweetness is required you can add in a pinch of stevia.  Stir in 3/4 of the chopped walnuts

4/ Pour the brownie mixture into the tin and gently tap the tin on a counter to even out the mixture.  Sprinkle the remaining walnuts on top and bake for 45 minutes, until the brownie feels firm but springy and its surface is cracked

5/ Leave to cool completely before cutting into squares.  Best to refrigerate as this makes the brownies nice and fudgy!!

Now you have heavenly squares of dark, fudgey, chewy chocolate brownies that are soooo good for you!

Notes:  To make the activated walnuts, place the walnuts into a bowl and cover with spring water and leave for 7 hours.  Drain and rinse and they are ready!! If you have a nut allergy, you can have simple chocolate brownies or even replace the walnuts with cranberries.