Can you have chocolate while cleansing? Heck YES. Here are some brownies to prove it. Free of flour, dairy, refined sugar, these are entirely cleanse-friendly. You’ll feel like you’re indulging in a decadent treat but being packed with protein and healthy fats, there’s nothing to feel guilty about.
I’ve been making these for awhile now, trying different ingredients, but recently made them as follows, with Gnosis chocolate and “mylk” chocolate truffles. The results ROCKED my world. I suggest ordering some (stock up before your next cleanse) because they’ll take these to a whole new level of chocolate deliciousness.
PS. Kids go nuts for these too.
Makes 24 small brownies or 12 large ones, depending on how strong your chocolate craving is (or how generous you feel when making them for others).
3/4 cup coconut nectar (or if you’re not cleansing you can use raw honey)
1/2 cup coconut oil (softened but not liquid)
1/2 cup raw cacao powder OR unsweetened cocoa powder OR carob
2 cups almond butter
1 tablespoon vanilla
4 ounces dark chocolate (I use cleanse-friendly Gnosis bars; the ones sweetened with coconut nectar), melted
1/2 teaspoon sea salt
1 teaspoon baking soda
optional: 1 cup dark chocolate (unsweetened) chips or broken up Gnosis chocolate bars OR for a special treat, I add chopped up Gnosis truffles. . . yum. You can also be creative, adding nuts, coconut, dried fruit, whatever you like.
Grease a 9×12 baking pan. Preheat oven to 325.
In a small pot over medium-low heat, being careful not to scorch it, slowly melt the 4 ounces of dark chocolate until just barely melted. It helps to occasionally stir with a wooden spoon as it’s melting and remove from heat as soon as it’s creamy. Hopefully it’s timed to be done just as you’re ready to add to the other ingredients below.
In a large bowl put the cacao powder in first, then add in this order: coconut nectar, almond butter, coconut oil, vanilla, baking soda and sea salt. Mix well, making sure the coconut oil is well mashed and incorporated. Doing it this way ensures that the cacao powder doesn’t explode into a chocolate powder cloud as you’re mixing!
Add the melted chocolate and combine.
Mix the chips or truffle pieces (if using) and stir a few additional times.
Pour the batter into the baking dish, and spread until even with a spatula. Feel free to lick the bowl and the spatula at this point.
These bake for 30-40 minutes. Set a timer for 20 minutes and turn the pan 180 degrees, and set the timer again for another 10 minutes. Check, they may be done or they may need another 10 minutes. It’s going to vary depending on many factors, typical of baking (gluten free especially). The brownie edges should be browned and firm but not too dark, it’s better to have the middle set as they cool rather than burn them. If they do get a tiny bit overbaked, just trim the edges with a sharp knife.
Let cool for quite awhile before trying to slice, since they’re most often quite gooey and hard to cut. It just means they’re extra delicious! I love these topped with coconut or almond milk ice cream . . .