F.I.T. Chocolate Fudge Brownies - Emily Skye

F.I.T. Chocolate Fudge Brownies

F.I.T. Chocolate Fudge Brownies

Who doesn’t love chocolate right? Or even better, a chocolate fudge brownie that is soft and moist on the inside. Well what if I told you that you could eat a chocolate fudge brownie with no guilt at all. You might think I’m a little crazy right? But guess what, you can. This chocolate fudge brownie recipe is absolutely delicious and so hard to believe it’s actually good for you. There is no processed sugar or bad additives and better yet, it tastes like a naughty treat. This is a perfect example of my “cheating” without actually cheating. I hope you enjoy the recipe, as much as I enjoy eating these.

Serves 8

1/2 cup of almond meal
1/2 cup of roasted hazelnuts, chopped (option: any natural nut, walnuts or almonds also work great)
2 tbsp. of raw cacao powder
2 tbsp. of natural peanut butter
1 tbsp. flaxseed (linseed) egg (3. tbsp. water)
8 organic pitted dates
2 tbsp. of extra virgin coconut oil
2 tsp. of organic vanilla extract
2 tbsp. of water
1/2 cup of raspberries, fresh or frozen, your choice
A few drops stevia (optional)

1. Preheat your oven to 160oC (320oF).
2. Combine flaxseed and 3 tbsp water and set aside for ten to fifteen minutes.
3. Grease a small baking tray with some of the coconut oil (use the rest in the slice).
4. Combine all the ingredients except the berries and hazelnuts in a food processor.
5. Gently fold through the berries and hazelnuts.
6. Spread the mixture evenly into the tray and bake for 25 minutes or till spongey on top.
7. Once cooked, remove from the oven and allow to cool before slicing into 8 smaller squares.

NOTES:  Store the leftover slice in an airtight container in the fridge. Any natural nut can be used instead of the hazelnuts.  The berries can also be substituted for pear.

If you know anyone else who loves brownies, please feel free using the social icons below. 

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