Almonds are a great source of potassium, a mineral necessary for nerve transmission and the contraction of all muscles including the heart. Cacao is a super bean loaded with antioxidants and a great source of magnesium, which aids calcium absorption, metabolism and protein synthesis. Together they’re the basis of a magical brownie.
- 250 g raw almonds or walnuts
- 3 tbsp cacao powder
- pinch of sea salt
- 10 fresh soft pitted dates
- 2 tbsp coconut butter
- 1 tsp vanilla extract or paste
- 1–2 tbsp water
- 1 cup assorted berries
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 hours
Place almonds into a food processor and process until broken up roughly, then add chocolate powder and sea salt and process again for a few seconds until combined.
Add dates and process again until distributed evenly throughout the almonds. Add coconut butter and vanilla, process again until combined; spoon mixture into a bowl.
Add just enough water so that the mixture sticks together when squeezed together.
Press into a 15 cm square tray lined with baking paper and refrigerate for 2 hours to set.
Cut into bite-size portions and serve topped with your choice of berries.
• Boost them up with 4 tbsp protein powder to make the most awesome energy bar.
Recipe from The Healthy Chef by Teresa Cuttter. Photography by Paul Cutter.