Gluten and sugar free chocolate brownies

Recipe from: 21 April 2015
recipes, chocolate, gluten-free

Ingredients 8
Servings 2
Minutes 00:15


Serving Change
  • 200
    raw cocoa paste (solid)
  • 375
    ground almonds
  • 6
    whole free-range eggs
  • 250
  • 300
    cocoa butter
  • 50
    desiccated coconut
  • 3
    cocoa powder
  • 1
    baking powder



Preheat the oven to 160 °C.

Grind together the cocoa paste, ground almonds, coconut, cocoa powder and baking powder.
Whisk together the eggs  and xylitol until light and fluffy and the xylitol is dissolved.
Melt the cocoa butter.
In a large bowl, fold together the ground cocoa mixture and the egg mixture until combined.
Fold the warm cocoa butter into the mixture until all combined.
Pour the batter into a greased baking dish and bake for 30-40min until set.
Leave to cool a pond then slice into squares.

Dietitians say:

Historical evidence shows that cocoa has been used in a medicinal capacity for over two thousand years (since the time of the ancient Mayan and Aztec civilisations and following its introduction to Europe in the Middle Ages).

The cocoa bean’s therapeutic properties can be attributed to certain constituent compounds, known as flavonoids.

A large Harvard study showed that cocoa consumption is associated with decreased blood pressure, improved blood vessel health, and improvement in cholesterol levels, among other benefits.

Recipe reprinted with permission of ADSA and Nutrition Confidence.
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Read more on: chocolate  |  gluten-free  |  recipes

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