Accidental Brownie

This recipe doesn't come with any photos, sorry, because it didn't actually start out as a) brownie or b) for my blog! I was actually intending on making this recipe here. Unfortunately (or maybe fortunately), I quickly discovered that our new blender, as amazing as it is, isn't actually a good replacement for the dying food processor that I threw away. As such, all the nuts and dried fruit just ended up in a big solid lump around the blender blades. So I decided to improvise, add more liquid, and turn it into a brownie batter...and OMG, I think it was actually one of the best examples of paleo baking that I've come up with!

Ingredients

100gms 85% dark chocolate (melted)
1 cup (not packed) soft dates
1 cup of nuts (I used cashews and hazelnuts)
1/2 cup shredded coconut
2 tbsp coconut flour
1 tsp baking soda
3 eggs
3 tbsp Dutch cocoa
250 ml (1 cup) coconut cream

Basically, just throw all the ingredients into a blender and blend until the mixture becomes a smooth batter.

I then baked it at 180 degrees celsius, in a square cake tin lined with baking paper. I can't remember how long I cooked it for, sorry, but I think it was probably about 30 minutes. You'd want the top to bounce back when you push it gently.

'Cos everyone loves a good tart!

I was going to write something inspiring (or at least attempt to), but I'm way too tired to inspire myself, let alone you lot too! These tarts were pretty inspired though...

Chili chocolate tarts

For the crust

(adapted slightly from this recipe)

1 C ground almonds

1 C dessicated coconut

¼ tsp ground vanilla pods

1 pinch of salt

½ tsp baking soda

¼ C coconut oil

1 tbsp honey (you could probably leave this out)

Combine dry ingredients in a bowl.

Melt oil and honey together in a saucepan. Add to dry ingredients and stir thoroughly.

Press a thin layer into greased (I used olive oil) muffin tins.

Bake at 180 degrees for approx 6 minutes, or until golden.

Leave to cool completely in tin.

For the filling

(also informed by the above recipe, but I didn't want to use chocolate, so I changed it up a bit...well, quite a lot...)

2 ripe bananas

1 ripe avocado

½ C cocoa

1 can coconut milk

¼ tsp vanilla extract

¼ tsp chili powder

1 tsp cinnamon

2 tbsp arrowroot

Combine bananas, avocado and cocoa in a food processor.

Heat coconut milk, vanilla extract, chili powder and cinnamon over low heat, stirring often, until boiling. Remove from heat and pour into bowl of cake mixer (or a mixing bowl, if you’re using a hand whisk). 

Add arrowroot and quickly whisk thoroughly (if you don’t do this quickly, you’ll get lumps). Add chocolate mixture and whisk again. 

Chill in the fridge for half an hour.

Once filling is chilled and crust is completely cool, pour filling into the tarts crusts then refrigerate (in the tin) until filling is completely set. These were actually best the next day.

When ready to serve, run a knife around the edge of each tart to loosen.

(I had lots of leftover filling, so you might want to double the crust recipe or halve the filling recipe. Alternatively, the filling works great as a stand-alone chocolate mousse!)

Little pots of goodness!

These don't need words to go with them - they're awesome just as they are!

Ingredients

2 ripe avocados

3 small ripe bananas (or 2 normal size ones)

2 tbsp pure cocoa

2 tbsp honey

2 tsp chia seeds

1/2C very strong espresso (I used 4-5 heaped scoops in a plunger)

100g 85% dark chocolate (I kept aside a square to shave onto the top of the pots)

Blend all ingredients except chocolate in a food processor.

Melt chocolate over low heat (stirring constantly). Add to other ingredients and blend until fully combined.

Add extra cocoa and/or honey if necessary, to suit your tastes.

Spoon into fancy looking pots (I used glasses, but now, thanks to some wonderful friends of ours, I have the perfect little ramekins for next time!) and refrigerate.

To serve, top with toasted chopped almonds & chocolate shavings. You could also put a spoonful of whipped cream on top.