Recipe makes 12 pieces of Christmas brownie.
Nutrient content per piece: Calories 202 kcal Carbs 27 g Fat 9 g Protein 5 g
Health Benefits of Cocoa:
* is one of the most abundant sources of polyphenols. It is especially rich in flavanols, which have a potent antioxidant and anti-inflammatory effect.
* both powdered and dark chocolate can help lower blood pressure.
* in addition to lowering your blood pressure, cocoa also appears to have other properties that can reduce your risk of heart attack and stroke. Flavanol-rich cocoa improves the level of nitric oxide in the blood, which relaxes and dilates your arteries and blood vessels and improves blood flow.
* positive mood effects can result from cocoa flavanols, the conversion of tryptophan to the natural mood stabilizer serotonin, its caffeine content or simply sensory pleasure in eating chocolate.
Recipe for 12
Preparation time: 50 minutes
1 sweet potato
100 g of chickpea flour
80 g of dates (dried or 100 g of fresh)
60 g nuts (30 g cashew and 30 g walnut)
50 g dark chocolate
50 ml of almond drink
1 small cup of strong coffee (30 ml)
3 tablespoons raw cocoa
2 tablespoons coconut oil
2 tablespoons maple syrup
1 tablespoon raw cocoa
1 tablespoon maple syrup
1 tablespoon coconut oil
1 tablespoon peanut butter
Wash and clean sweet potatoes. Cut the potatoes into small pieces. The smaller the pieces, the faster the sweet potato will be prepared. Put the pot on the stove with half a liter of water and bring to a boil. Add pieces of sweet potato to boiling water. Boil for 10 minutes. Use a fork to check if the sweet potato has become soft. If the sweet potato is soft, turn off the stove and drain the water. Preheat the oven to 180 ° C. Then place the nuts in the food processor. Break into small pieces. Add the chocolate, chickpea flour, dates, and almond drink to the food processor. Start the combine and add coconut oil, maple syrup, coffee while it is running. Let the combine work for 2 minutes and then add the sweet potatoes. Puree for a few more minutes and then take the cake form. Place baking paper on the bottom of the cake pan or lightly coat the surface with oil to prevent the cake from sticking to the pan. Pour the dough into the mold. Place the mold in the preheated oven. Bake the cake for 30 minutes and check with the toothpick whether the dough is ready. The cakes should remain slightly soft on the inside. So if you see that the cake is hard on the top but slightly moist on the inside, remove the mold from the oven. Allow the cake to cool in the mold for 10 minutes. At the same time, prepare a chocolate cream. To do this, take a pot and add all the cream ingredients to the pot. Preheat the stove and stir the cream. When you see that everything is mixed up, turn the stove off. It only takes 2-3 minutes. Allow the cream to cool slightly. Once the cake has cooled, remove from the mold and place on a platter. Pour over the chocolate cream. Set cake to cool. Refrigerator if there is space or outside to the balcony. When the cream has thickened, cut the cake into 12 pieces. Garnish with cranberries. The perfect dessert for Christmas. Bon Appetit!
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