Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories289 kcal (14%)
Total Fat6.1 g (9%)
Carbs59.6 g (23%)
Sugars38.7 g (43%)
Protein2 g (4%)
Sodium161.7 mg (8%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Brownies
1 cupflour
I used a 70/30 mix of rice/tapioca
2 tablespoonscoconut oil
1 cupdates
1 ½ cupalmond milk
3 tablespoonscocoa
1 teaspoonbaking soda
1 teaspoonbaking powder
1 teaspoonapple cider vinegar
Chocosauce
Cocaramel Sauce
Instructions
Step 1
Warm up the almond milk
Step 2
Blend dates, coconut oil, and almond milk (add progressively) until smooth
Step 3
Transfer to a bowl and mix the rest of the ingredients
Step 4
Optional: stir in some nuts
Step 5
Bake at 350F for about 40-60 min
Step 6
Let cool after
Chocosauce
Step 7
Grind down chocolate
Step 8
Mix all ingredients in a blender until smooth saucy consistency
Step 9
Spread a small amount of sauce over top of brownies and sprinkle crushed nuts
Step 10
Serve rest of sauce on the side
Cocaramel Sauce
Step 11
Add dates, cornstarch, and 2/3 of the coconut cream and blend until smooth
Step 12
Add coconut sugar to a saucepan and turn heat to medium. Immediately start pouring the blended mixture in. Whisk until it is a deep golden brown colour. It shouldn't boil, only a low simmer, probably only 2-5 min.
Step 13
Remove from heat and add in the remaining 1/3 coconut cream, salt, and vanilla. Whisk to combine
Step 14
Adjust flavour by adding either more salt, vanilla, or coconut cream as desired
Step 15
It is best after it has had time to cool slightly. Either let cool outside and serve, or put in fridge after serving in a closed container. Can be reheated or served cold for desired texture
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