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Skinny choc-cherry brownies
Skinny choc-cherry brownies
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in guilt-free, gluten-free chocolate brownies this holiday season.
Ingredients:
  • 40g (1/3 cup) almond meal
  • 35g (1/3 cup) desiccated coconut
  • 35g (1/3 cup) dark cocoa powder
  • 30g (1/4 cup) arrowroot (tapioca flour)
  • 45g (1/4 cup) brown rice flour
  • 50.00 ml xylitol
  • 2.50 gm ground cinnamon
  • Large pinch of sea salt
  • 125ml (1/2 cup) maple syrup, plus 1 tbsp, extra
  • 80ml (1/3 cup) melted coconut oil
  • 90g (1/3 cup) Greek-style yoghurt or coconut yoghurt
  • 150g fresh cherries, pitted, halved
  • 20.00 ml brandy
  • 100g dark chocolate (85% cocoa), melted, cooled
  • 8.80 gm flaked coconut
Instructions:
  • Preheat your oven to 170C/150C fan forced and generously grease a square 19cm cake pan, lining it with baking paper.
  • In a large bowl, mix almond meal, desiccated coconut, cocoa, arrowroot, rice flour, xylitol, cinnamon, and salt. Create a well in the center of the dry ingredients. In a separate jug, whisk together maple syrup, eggs, oil, and yogurt.
  • In a microwave-safe bowl, combine cherries, brandy, and extra maple syrup. Microwave on High for 1 minute and 30 seconds. Let it sit for 2 minutes, then strain the liquid into the egg mixture, saving the cherries. Add the egg mixture and melted chocolate to the dry ingredients. Mix until smooth. Transfer the batter to the prepared pan and even out the surface. Top with cherries, gently pressing them into the batter. Sprinkle with flaked coconut. Bake for 30 minutes until just set with a fudgy center. Let it cool completely in the pan before cutting into squares.

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