I was never much of a chocolate lover, but ever since discovering raw cacao, chocolate cakes made with it have completely won me over. Mostly because they taste absolutely amazing! And partly because they don’t leave me with that familiar “what on earth have I just eaten?” feeling of guilt the next day.
Of course, a brownie made with raw cacao and wholesome ingredients doesn’t mean that polishing off the entire pan is suddenly good for your waistline. But if you’re going to treat yourself to cake, why not choose one that’s made from nourishing ingredients and is kind not only to your figure but to your body as well?
The benefits of raw cacao could easily fill an article of their own, but too much nutrition science tends to spoil the appetite. In short, raw cacao is packed with magnesium, which supports healthy bones and blood pressure, and antioxidants that help protect the body from free radicals. It also naturally contains compounds that support serotonin production, promoting a positive mood and overall well-being, while stimulating endorphins in much the same way as a good workout.
And if that’s still not enough to convince you, raw cacao is also rich in nutrients that help support healthy hair, strong nails, and glowing skin. With all that in mind, I’d say one slice of brownie is perfectly justified.
Carrot Brownie
Ingredients
Glaze:
Valmistamine
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Preheat the oven to 180°C.
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Peel and boil the carrots until they are completely tender.
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Remove the pits from the dates and place them in a food processor together with the cooked carrots and 7 tablespoons of agave syrup. Blend until completely smooth.
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In a large bowl, combine the almond flour, crushed almonds, buckwheat flour, raw cacao powder, and a pinch of salt. Add the carrot-date mixture and the remaining 7 tablespoons of agave syrup, then mix thoroughly until you have a smooth, evenly combined batter.
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Transfer the batter into a baking pan lined with parchment paper and spread it into an even layer.
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Bake at 180°C for 20–30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the brownie to cool for at least 30–40 minutes, or preferably overnight.
Glaze
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Once the brownie has cooled, prepare the glaze.
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Whisk together the raw cacao powder, agave syrup, and coconut oil until smooth and glossy. Spread the glaze evenly over the brownie and allow it to set for 15–20 minutes.
