No one should ever have to give up dessert! – am I right?! We all loooove the sweet stuff, and I mean brownies – come on! Those are just the best, and I would never want you to be deprived of such deliciousness. So I have created this totally decadent brownie recipe that is free from refined flours, sugars and all the other nasty stuff. These beauties are vegan too, and are most perfectly served with Caralishious Coconut-Milk ice-cream (which may I add is sugar-free, low in carbs and vegan too!!). I can’t begin to explain how many people love this pair together! It’s always such a hit when I serve this to my friends and family – oh and the look their faces when you tell them it’s healthy, is utterly priceless!
PALEO VEGAN BROWNIES WITH CARALISHIOUS COCONUT MILK ICE-CREAM
Makes 16 servings.
Ingredients
85g cacao powder
1 tbsp coconut oil
1 tbsp coconut butter
1/4 cup arrowroot
2 tablespoons water
1/3 cup desiccated coconut
1/4 cup maple syrup
1 cup coconut sugar
1 tsp vanilla extract
½ cup crushed macadamia nuts
Pinch of salt
1 ½ almond meal (ground almonds)
½ cup desiccated coconut to decorate
Caralishious Peanut Butter Flavoured Coconut Milk Ice-Cream
Method
Preheat the oven to 180°C and line a 22cm x 22cm baking dish with tinfoil. I recommend spraying the tinfoil with a little coconut oil spray to prevent sticking.
Gently melt coconut butter and coconut oil in a double boiler and stir until smooth. Add cacao powder to melted coconut oil and butter and stir with a whisk until well combined and liquid.
In a large mixing bowl combine arrowroot, water, and maple syrup and use a whisk to stir them together, breaking up any lumps. Add in coconut oil and cacao mixture, along with the coconut sugar, vanilla extract, and salt, and stir well. Add in almond meal, desiccated coconut and macadamia nuts and stir, creating a thick and uniform batter.
Use a spatula to spread the batter evenly into the bottom of the lined baking dish, and smooth the top. This batter is much thicker and stickier than traditional brownie batter so you’ll definitely have to use the spatula to spread it well.
Bake at 180°C for 30 minutes, until the top looks crinkly and your whole house smells like rich, chocolate brownies.
These brownies are WAY too sticky when hot, so you need to wait for them to cool completely before cutting them into squares. I placed mine in the fridge to speed the process along! Once they are cool, cut them into 16 squares. These brownies can be stored at room temperature in an airtight container for up to a week, or in the fridge for longer. (Or as long as they last before you eat them.)
To serve, place on a dessert plate, sprinkle with desiccated coconut and top with three generous scoops of ice cream. My favourite flavour to pair with these brownies is peanut butter, but coconut and vanilla flavours will work just as well.
Now go on and enjoy this cheat clean treat… you know you want to!
Cara-Lisa is a health blogger, nutrition coach, health foods producer and the founder of the Caralishious brand. Visit the Caralishious website for stockists details.
Looking for more sweet treats? Check out these two desserts which are gluten-free, guilt-free and truly tasty!
