It’s back #chiamania
Here’s one to service hormones and hismones.
Can’t find milled chia in a store near you?
You can also just replace the first 3 ingredients below with 1 extra egg y’all.
160ml almond or other milk
3 tablespoons milled chia
1 teaspoon vanilla extract
200g block of creamed coconut
200g 70-85% dark choc
200g coconut sugar
100g ground almonds
2 teaspoons baking powder
1/2 teaspoon sea salt flakes
30g chocolate chunks (optional)
Make the omega-3 potion by soaking the milled chia in the plant-based milk and vanilla. Magic.
Meanwhile, melt the dark chocolate and creamed coconut in a bain-marie. This is a just a shallow bowl covering a pan of simmering water (1/2 inch in depth). The steam rising from the water will gently melt the content of the bowl, so long as the bowl never touches the water.
With an electric whisk (or tenacity), whip the coconut sugar with the eggs to introduce loads of air.
Tumble in remaining ingredients, and stir briefly.
Time to parachute in the glossy ganache – every last drop.
Finally, the gooey chia mix. In it goes.
Scoop into a 8×12 lined tin and bake at 180 Celsius for 30 minutes maximum. If you only have an 8×8 square brownie tin, leave it in 8 minutes longer, but don’t use the entire batter. A little of the mixture needs to be sacrificed for an 8×8 to work.
Leave to cool at room temp for an hour, and chill until dastardly delicious.
Taking the hell out of healthy.
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