5 ingredients or less: Chocolate brownies :P

I was known for my amazing chocolate brownies before I had to give up gluten. I made massive peanut m&m brownies that were just amazing. I have since made gluten free versions that were just as good, but now with the elimination of dairy it seemed that my brownies were to be no more – at least for me. However, I’ve been in the kitchen, worked it out and can bring you my amazing allergy free brownies :D

First I must admit to something, I am a bit of a freestyle baker. I weigh things occasionally for important things like Christmas cakes, but generally I’m a throw-it-in-and-see kind of person. I have measured as much as possible with this, but basically you can’t go wrong.

Ingredients:

Dates (pitted) – large handful

Coconut Oil – 2 tablespoons

Cocoa (unsweetened) 2-3 tablespoons

Ground Almonds (can also replace with nut free flour) 80g

1 large Egg (can replace with chai seeds to make vegan brownies)

1 teaspoon baking powder

Optional mix ins: chilli flakes, desiccated coconut, orange flavouring, mint flavouring

Heat the dates in a pan with boiling water, keep on a low heat and stir until softened. Once softened, blend them in a blender or smoothie maker until smooth. The date mixture should look like a thick caramel when it is done.

While dates are blending, add coconut oil to the pan and melt, once melted add the cocoa power and stir in.

Add date mixture to chocolate and stir until all combined.

Take the pan off the heat and allow to cool for a few minutes.

In a separate bowl, mix the ground almonds and egg then add the chocolate mixture and stir until combined.

Your mixture should be of batter consistency, if it is a bit runny add more ground almonds.

Pour into a tin and bake in the oven at 200oC for 10-15 minutes.

Happy Baking!