Ingredients
For the brownie base:
- 100g dark chocolate, broken up into pieces
- 3 tablespoons coconut oil
- 150g rice flour
- 2 dessertspoons Linwoods Hemp Protein+ (Flaxseed, Bio Cultures, Vitamin D & Co-Enzymes)
- 3 tablespoons cacao or cocoa powder
- 1 teaspoon baking powder
- 6 tablespoons stevia or coconut sugar
- 2 eggs
- 50ml milk
- 1 teaspoon vanilla extract
For the fudge topping:
- 2 large sweet potatoes, peeled, chopped and cooked)
- 6 large dates, soaked in hot water for 30 minutes
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 3 tablespoons cacao or cocoa powder
- 1 dessertspoon Linwoods Hemp Protein+ (Flaxseed, Bio Cultures, Vitamin D & Co-Enzymes
- 1/2 teaspoon vanilla extract
Instructions
- First make the brownie base: Preheat the oven to 180 degrees and grease and line a 9 x 9in baking tin.
- Gently melted the chocolate and coconut oil then set aside to cool a little.
- Meanwhile mix together the flour, protein powder, cacao/cocoa, baking powder and stevia/coconut sugar in a bowl.
- Whisk together the eggs, milk and vanilla extract. Pour this into the dry ingredients along with the melted chocolate mixture and gently whisk to combine (don't overmix).
- Spoon into the tin and smooth out evenly.
- Bake for about 25 minutes until firm, then leave to cool completely and cut into 9 squares. Leave in the tin.
- Meanwhile make the fudge topping. Place the cooked sweet potatoes, drained dates and rest of the ingredients into a blender and whizz up until thick and smooth.
- Spread a generous amount on top of each brownie and allow to chill for at least 1 hour.
- Sprinkle with cacao nibs and almonds - then enjoy!