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Nut Choc Brownies

These brownies are so good to make on a rainy afternoon. This one is made with  chia seeds, flaxeeds, maca powder, cinnamon, ginger, nut butter and cacao- with lots of creamy coconut thrown in.

What you need:

100g almond meal

20g chia seeds

20g flax seeds

30g coconut butter

2 tablespoons coconut oil (melted)

100ml coconut water

2 tablespoons of rice malt syrup (or sweetener of choice)

100g raw cashew nuts

2-3 heaped tablespoons of nut butter

Pinch of cinnamon

Pinch of ginger

30 grams organic coconut flakes

30g cacao powder

2 eggs

1 teaspoon baking powder


How to make

Preheat oven to 180c and line brownie tin with baking powder

Chop cashews and linseeds in food processor

In a bowl, add in coconut butter, melted coconut oil, rice malt syrup, 2 tablespoons of nut butter, coconut water and eggs. Combine lightly with spatula.

Add in the chopped nuts, linseed, almond meal, chia seeds, coconut flakes, cinnamon, cacao powder, ginger and baking powder. Mix lightly in food processor.


Pour batter into the tray and bake for 30 mins.

Leave to cool for a min of 20 mins.  Spread another tablespoon of the nut butter over the brownies as icing.

Cut into slices and put them in a container into the fridge or freezer.


To serve

Serve with a dollop of coconut cream/ Greek yogurt, a handful of blueberries, chopped nuts and sprinkle with cinnamon and cacao powder.