This month seems to be all about chocolate, so we thought we’d share a recipe that is all about chocolate, but a much better alternative to other sugar-laden chocolate treats (and because the recipe contains no flour it is perfect for anyone who is gluten intolerant). Chef Vanessa Marx created the most delicious Gluten & Sugar Free Brownies, our latest NutritionConfidence Recipe.
Our Dietitians say:
Historical evidence shows that cocoa has been used in a medicinal capacity for over two thousand years (since the time of the ancient Mayan and Aztec civilisations and following its introduction to Europe in the Middle Ages).
A large Harvard study showed that cocoa consumption is associated with decreased blood pressure, improved blood vessel health, and improvement in cholesterol levels, among other benefits.
The cocoa bean’s therapeutic properties can be attributed to certain constituent compounds, known as flavonoids.
RECIPE
Makes 48
Ingredients
200 g raw cocoa paste (solid)
375 g ground almonds
6 whole free-range eggs
250 g xylitol
300 g cocoa butter
50 g desiccated coconut
3 tablespoons cocoa powder
1 teaspoon baking powder
How to make it
– Preheat the oven to 160 C
– Grind together the cocoa paste, ground almonds, coconut, cocoa powder & baking powder.
– Whisk together the eggs and xylitol until light and fluffy and the xylitol is dissolved.
– Melt the cocoa butter.
– In a large bowl, fold together the ground cocoa mixture & the egg mixture until combined.
– Fold the warm cocoa butter into the mixture until all combined.
– Pour the batter into a greased baking dish and bake for 30-40min until set.
– Leave to cool a pond then slice into squares
The nutritional value serves 48:
Energy: 572 kJ
Protein: 2 g
Carbohydrate: 6 g
Total fat: 12 g
Fibre: 1.7 g
Sodium: 13.5 mg
Enjoy! If you want to download the recipe card visit: http://www.adsa.org.za/Public/Recipes.aspx
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