Super simple, easy and healthy, these Raw Almond Espresso Fudge Brownies are made without refined sugars, they are also low carb, vegan, paleo and gluten free. Each serving has less than 180 calories and just 6 grams of sugar!
Creating healthy recipes has always been fun for me. Savory dishes, admittedly, are much easier to adapt into something you can feel good about eating. Healthier sweets…well, they can be challenging.
For me, the first obstacle I tackle is reducing carbs and keeping sugar levels low. I’ve removed refined sugar from my diet and try to keep even unrefined sugars to a minimum.
So…finding that perfect, yummy place where there’s enough sweetness to satisfy you, but keep things less sugary takes lots of trial and error. I’ve eaten my errors…many times over. It’s a tough job, friends.
This. Well, let’s just say, this is no error. In fact, I’m super excited about this easy, decadent recipe. It’s evolved over some serious testing and I really think you’re going to love it. The greatest surprise, was figuring the nutritional facts on this and finding that one piece has under one hundred and eighty calories and just six grams of sugar! Whooohooo! Mission accomplished. :)
So, what is a raw brownie anyway? Well, aside from not being baked, it’s packed with whole, nutritious ingredients. Don’t be fooled though. These brownies are intensely fudgy, chocolatey, chewy and sweet. They are topped with a very thin layer of a ganache-like frosting to up the sweetness a tiny bit. These are naturally vegan, gluten-free, paleo and low-carb. All the bases are covered!
Almond flour makes up the bulk of these brownies. It’s very low in carbs, adds some great protein, healthy fats, Vitamin E and magnesium. I love baking with it.
To sweeten things up naturally, I love using Medjool dates. They are beefy dates with intense, almost molasses-y flavor. Just six of them in this recipe keeps sugar levels pretty low.
The recipe calls for raw cacao powder. It’s full of antioxidants, even more than green tea or red wine. But, my feeling is, use what you have available. If you’ve got regular cocoa powder in the pantry…go right ahead and use that. Either one will taste amazing.
I’m kind of on a roll now with creating healthier sweets and looking forward to my next recipe. Leave me a comment below and tell me what sweet treat you’d like to see made-over! I’d love to make something special for you!
- 3 cups almond flour
- 6 (about 4 ounces or 115 grams) medjool dates, pitted
- ⅓ cup cocoa powder or raw cacao powder
- 1 tablespoon chia seeds
- 2 teaspoons espresso powder
- ⅛ teaspoon pink Himalayan or fine sea salt
- 1½ teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- 2 tablespoons water
- Frosting and Toppings
- 2 ounces dark chocolate
- 1¼ tablespoons coconut oil
- 2 ounces raw almonds, crushed
- sea salt flakes
- crushed espresso beans, (optional)
- Line an 8-inch baking pan with parchment.
- In the bowl of your food processor, combine all of the ingredients from the almond flour to the water. Process and pulse until combined. When the mixture begins to come together, it should be done.
- Press the brownie mixture into the pan with a wooden spoon or your hands. I like to use a piece of parchment to press and smooth the top.
- In a small bowl, melt the dark chocolate and the coconut oil in the microwave or over a double boiler. Stir to combine, then pour over the top of the brownies. Spread to smooth and sprinkle the top with the crushed almonds, some sea salt flakes and crushed espresso beans.
- Place the pan in the refrigerator for about two hours to set. Cut into squares for serving.
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