It’s TREAT-time! Finally! When temperatures drop and the weather can get a little dreary (even if it’s just for a couple of hours, here in sunny Colorado), I finally get to stay in, guilt free, with a steaming hot beverage, a good read, and… a little sump’n sweet.
I’ve been baking up a storm lately, so stay tuned for some more healthy desserts, but since today is full of treats, pumpkins and dark stuff anyways, I’ll start with my Midnight Brownies. These things are fudgy and moist, grain-free, nut-free and vegan (yes, that means no eggs). Be forewarned, though, they’re only for those who can handle the darkness – of the cacao that is.
Aside from just being much more satisfying (I’m blissed out and content after one square, which really NEVER happens with ANY kind of treat), the high cocoa content means that these are antioxidant bombs. Compounds in the cacao beans with fancy names such as epicatechin and resveratrol are confirmed to combat inflammation and oxidation in your system. That’s good news for your heart, your brain, your cholesterol and blood sugar levels, and, surprise, surprise, your mood.
Credit where credit is due: “My” brownies are a slight adaptation of a recipe by Tessa Domestic Diva. Are you ready for all this goodness? Here goes:
Takes: 30 minutes (10 to prep and 20 to cook)
Makes: 16 small servings (2×2’’)
Ingredients
2 ounces unsweetened chocolate
¾ cup coconut milk (make sure there’s no BPA in the can lining; use 2 parts cream, 1 part liquid)
½ cup plus 1 Tablespoon maple syrup (or a teaspoon more, to taste)
½ cup pumpkin puree
¼ teaspoon pink salt
¼ teaspoon baking soda
¼ teaspoon cinnamon
¼ cup coconut flour
¼ cup unsweetened cocoa powder
¼ cup arrowroot flour
Steps
1. In a double boiler, melt the unsweetened chocolate and coconut milk over medium heat. Heat just enough to melt the chocolate, then remove from the heat source. Stir.
2. Mix in the maple syrup, pumpkin and salt.
3. Mix in sifted cocoa powder, sifted coconut flour, arrowroot flour, cinnamon and baking soda. Whisk until creamy.
4. Pour into a greased 8 x 8 pan.
5. Bake in a preheated 350 degree oven for 20-25 minutes. The brownies are done when a knife inserted in the middle comes out clean.
6. Cool completely and cut.
TIPS:
If you’re on the AIP or a similar protocol, I’d recommend leaving out cocoa for 30 days, then reintroducing it, to see how it makes you feel. For the best health benefits, I’d use natural cacao/cocoa, and avoid dutch processed, which uses alkali to make the cocoa less bitter, but also less healthy.
These will bake up nicely in a mini-muffin tin (reduce baking time to ca. 12 minutes). That way, you can have a sensible number of mini-brownie-bites and take the rest to work, or to an allergy-friendly gathering.
Too moist? Use 7 pureed dates instead of the maple syrup. Too fudgy? Replace the baking soda with baking powder. Too delicious? SHARE the love!
Serve with optional goodies like fresh raspberries, an extra drizzle of dark chocolate, or even some peppermint frosting or whipped cream, if you like. You can use whipped coconut cream in place of dairy.
Did somebody say peppermint frosting?