Honestly, I believe this recipe to be at the very core of my “cooking career”. As I started my healing process, I was looking for healthy sweet recipes, that would lead me to put on weight (there’s a moment you can only do that, going the other way would be impossible). I fell upon a certain recipe, which did not contain any refined products (dairy, flour nor sugar). After months of recipe testing and friends’ seducing (even those who were not that keen on testing healthy food or those who were not fond of coconut), I finally decided to pimp it a little bit and transform it, just to make it mine and create my very own recipe out of it.
These brownies are gooey, chocolatey, but not heavy nor too dense; the dark chocolate, vanilla, coconut, almonds and pecans simply go together perfectly, leaving some kind of sweet explosion in your mouth. Whenever biting in one of those, you could almost recall biting in a “normal” brownie, except that it only contains good stuff for your body. If you’re like me and prefer your brownies to be a little more fudgy, place them in the fridge for a few hours, so that they can firm up slightly.
One of my favourite tasting elves even said that “when eating those brownies, you’re actually losing weight…isn’t that magical ?!”. If she’s right, there are even more reasons to taste them. And as the weather still is quite cold and not beautiful, all the more reasons to eat chocolate desserts (but summer should not stop us either…!). Let’s know talk a little about the benefits…
The Pureed Coconut, which actually is the fatty white part of the coconut, contains a unique and very healthy combination of fatty acids. Being usually classified with the “to avoid” foods, with its saturated fats, these actually are medium-chain tryglicerids, which are very quickly metabolised by the organism and have very positive effects on various illnesses like Alzheimer’s disease, heart diseases as well as on the overall immunity. Coconut also is full of fibre, which helps in regulating the glycemic blood-level, being very beneficial for people who are suffering from diabetes or digestive problems. Its lauric acid content helps fighting off a large variety of diseases like colds, the flu or herpes, as well as other viruses (because it’s transformed in a very powerful antiviral/bacterial agent!).
Cacao is very rich in fibre (15g for 100g of 70% dark chocolate), enabling your digestion to be healthy and stimulating all your digestive organs. It also contains a good amount of polyphenols, which strengthen the intestinal mucous membrane, one of the most important immunity barrier. Its great amount of flavonoid (even more in cacao powder) helps stopping diseases such as cancers and slowing our cells’ raging process down. They also reduce bad cholesterol and improve blood coagulation. Finally, it contains a whole lot of magnesium, which helps fighting against anxiety, fatigue and stress; all the amino acids it contains, once in out the organism, will improve serotonin secretion, which usually makes us happy, merry, calm…everything but depressed!
The Five Stars Brownies
Portions: 24 servings
Preparation time: 25 minutes
Cooking time: 30 – 35 minutes
- 175ml of plant based milk (almond, oat or spelt)
- 3 tbsp of milled chia seeds (makes 4 tbsp of whole chia seeds)
- 200g of pureed coconut (not oil)
- 200g of 70% – 80% dark chocolate
- 175g of coconut sugar or unrefined whole cane sugar
- 3 eggs
- 100g of ground almonds
- 1 to 1,5 tsp of baking soda
- 1 tsp of sea salt
- 1 tsp of vanilla powder
- 40g of pecan nuts, crushed
- 40g of cacao nibs (or crushed 80% dark chocolate)
(1) Start by preheating your oven to 180°C. Ground the chia seeds and mix them with the milk. Set aside. Layer a brownie tin with some parchment paper.
(2) Melt the pureed coconut and chocolate on a low heat until obtaining a chocolatey, shiny and delicious liquid. Do not overheat it! Set aside.
(3) In a mixer or food processor, mix your eggs with the sugar, for about 2 minutes or until obtaining some kind of fluffy/bubbly mixture. Add the ground almonds, baking soda, salt and vanilla, incorporate correctly.
(4) Add the chocolate mixture to the previous liquid and mix to incorporate correctly. Last but not least, parachute your chia egg (must be viscous) in, as well as the pecans and cacao nibs if using any. Pour into the brownie tin.
(5) Cook for about 30 to 35 minutes, in the middle of your oven. Once out of the oven, let it completely cool down before slicing it into small brownies. Store it in the fridge for about 10 days or freeze it, but I doubt you’ll need that!