Gooey vegan brownies
Natasha Corrett is a best selling author of cook books and the founder of Honestly Healthy. She is also a BOOM awards judge.
"Brownies on a cleanse? You’re kidding! No, I’m not. These are one exceptional treat – perhaps the healthiest brownie recipe I have ever created and, I have to say, utterly delicious. You might be surprised to see tahini in the ingredients list, but this highprotein paste gives a wonderfully nutty taste. Give it a try".
2 tbsp chia seeds
6 tbsp water
45g coconut oil, melted
50ml rice milk
80g agave syrup
1 tsp vanilla extract
a generous pinch of Himalayan pink salt
½ tsp baking powder
30g coconut flour
50g cacao powder
Put the dates in a bowl, cover with hot water and leave to soak for 20 minutes.
Meanwhile, preheat the oven to 17o°C/gas mark 3, and line a shallow baking tin with baking parchment.
Put the chia seeds and measured water in a small bowl and leave to soak until gloopy.
Drain the dates, discarding the soaking water, and pop into a blender along with the melted coconut oil, tahini, rice milk, agave syrup and vanilla extract and blend until fairly smooth (a few small lumps of date are fine, as they add to the brownies’ texture).
Put the salt, baking powder, coconut flour and cacao powder in a bowl.
Pour the mixture from the blender into the bowl of dry ingredients, mix and then add the soaked chia seeds. You’ll end up with a really thick batter.
Pour the mixture into the prepared tin (it should sit about 2.5cm deep all around) and bake in a preheated oven for 25–30 minutes.
Remove from the oven, take out of the tin and leave to cool on a wire rack. Enjoy the wonderfully gooey interior of this chocolate delight.
© Natasha Corrett. Recipe taken from Honestly Healthy Cleanse by Natasha Corrett (Hodder & Stoughton £25)