So it’s Valentine’s week and the blogosphere is spewing out chocolate recipes like there’s no tomorrow.
I thought I’d add to that – it makes sense as chocolate will always be my first love.
Also I’m especially qualified as I live so near dear St. Valentine’s final resting place. #relevant
My Whole 30 at an end, I surely couldn’t turn down such a challenge.
And so, I bring to you:
From Tessa the Domestic Diva; adapted a tiny bit.
- 1/8 cup unsweetened chocolate (I used a bar of 85% dark chocolate purchased in Tesco);
- 1/8 cup coconut milk;
- 1.5 tablespoons coconut oil;
- 1/4 cup maple syrup;
- 1/4 cup mashed banana;
- 1/8 teaspoon sea salt;
- 1/8 teaspoon baking soda;
- 1/8 cup unsweetened cocoa powder;
- 1/8 cup coconut flour;
- 1/8 cup tapioca flour;
- About a teaspoon of desiccated/flaked coconut and some sea salt crystals, for the top.
- Turn on the oven to 180 degrees Celsius and prepare your pan – I used a greased loaf tin as this mixture is just enough for about 2 extra large brownies as a decadent Valentine’s dessert, or else 4-6 smaller brownies for mid-week snacking. 😉
- Melt the chocolate, coconut milk and coconut oil together – I did so in a (heat-proof) bowl over a saucepan of boiling water. You could also use the microwave; just keep an eye on things if you so.
- Add in the maple syrup (feel free to use a little more or less if desired – this really depends on your sweet tooth), finely mashed banana, salt and baking soda.
- Next add your cocoa powder, coconut flour and tapioca flour. Fold them in carefully, ensuring that there are no pockets of flour hidden in the mixture.
- Pour into a greased pan – I used a loaf tin. Top with the desiccated/flaked coconut and a light sprinkle of sea salt flakes.
- Throw into the oven, which should be preheated to about 180 degrees Celsius. They should be done in about 15 minutes; you’ll know when you stick in a knife to the middle and it comes out clean.
- Allow to cool and serve with some coconut cream and strawberries. ❤