For website dedicated to motherhood and health, she sure does talk a lot about eating chocolate… Huh, what? You would too, when you’ve reached the point when you can no longer count the number of days since your last real shower (the kind that allows you enough time to shave your legs and maybe even exfoliate, just a little?) Or when “going out dancing” means a Disney Sing-Along Songs CD piped into the backyard? Oh wait, maybe you know all too well and that’s why you’re here.
This raw brownie recipe is sticky and fudgey and oh-so-yummy—and kid-friendly, of course! To be honest, I haven’t shared even a square of my latest batch with my boys. They get to eat all sorts of things that mommy can’t have without losing her waistline in the process—namely gluten. This lovely little recipe is gloriously low-glycemic, made with only “good” fats, and is gluten-free, flourless and vegan. And so easy!
Get out your food processor, and toss in
1 cup pitted prunes
1 cup almonds
1/3 cup cocoa powder
Special note: Good food requires good ingredients. I love this item, perfect for both the raw purist and chocolate connoisseur. Or, treat yourself to some Scharffen Berger cocoa powder. Green and Black’s makes a nice organic one. (The extra cost for your luxury cocoa splurge is justified by your savings in flour, eggs, butter and milk!)
1/2 avocado
1/3 cup agave nectar (or to taste)
1 teaspoon vanilla extract
dash salt
cinnamon to taste
Grind all ingredients, then pat firmly into an 8×8 pan and place in the freezer to set (1 hour.) If you like a fruit and nut chocolate bar, this will certainly satisfy.
Food Fact! Almonds reduce your risk for heart attack and heart disease. A Loma Linda School of Public Health study showed those who consumed nuts five times a week had a 50% reduction in risk of heart attack. Further, some varieties contain rhizveritrol (the anti-inflammatory agent found in red wines and thought to be responsible decreasing instances of heart disease even among those with diets rich in animal fats—sometimes referred to as the French Paradox.) The fat in nuts is unsaturated, “good” fat and there is no cholesterol in these fats.
Food Fact! Diabetes and Hypertension suffers rejoice! Cocoa is rich in flavanols, which are one class of polyphenols; The American Journal of Clinical Nutrition reports that eating dark chocolate (with 70% or greater cocoa offers 500mg polyphenols) is associated with improved insulin resistance and sensitivity and decreased systolic blood pressure, whereas white chocolate (offering 0mg polyphenols) has no effect.
Looking for more great recipes like this one? Check out my other blog, the Unassuming Foodie!
