Ceremonial Cacao Chocolate Brownies

Oh my goodness cacao goddesses, these are the most light and fluffy ceremonial chocolate brownies you’ll ever make. Satisfying and indulgent and yet good for you! They’re an amazing boost without the refined sugar and carbs we often associate with brownies.

Ceremonial cacao is a great heart opener and super food and likewise so is Maca Powder. It’s a superfood known to boost mood, sex drive, energy and stamina. That’s a double whammy in one delicious hit.

Top with a ready bought chocolate or make your own – they’ll be delicious either way.

Ingredients:

200g tahini

70g coconut sugar

50ml maple syrup

50ml coconut oil melted and cooled slightly

2 flax eggs – see below or 2 hens eggs if not vegan

50g ceremonial cacao ground into powder (I buy mine from here - Forever Cacao)

1 tablespoon maca powder

1 tablespoon coconut flour

½ teaspoon baking powder

Pinch of Himalayan salt

*For two flax eggs, combine 2 tablespoons ground flaxseed meal with 6 tablespoons warm water. Stir and let sit for 15 minutes to form an egg like consistency.

For topping:

150g dark chocolate chips to melt (buy one with unrefined sugar) or make your own with cacao butter, cacao powder and maple syrup

100g cocoa butter

2 tbsp coconut oil

4 tbsp maple syrup

60g raw cocoa powder – I’ve not yet mastered all ceremonial cacao in my chocolate!

A few Goji berries crushed – I use my nutri-bullet

Directions:

Preheat oven to 180C, 350F. Line a 20cm x 20cm / 8 x 8inch square baking tray.

In a large bowl, combine the tahini, coconut sugar, maple syrup, coconut oil, and eggs until smooth and well combined.

Gently fold in your Ceremonial Cacoa, maca powder, coconut flour, salt and baking powder until you have a smooth batter.

Spread the batter evenly in prepared baking tin.

Bake for 20-25 minutes or until a cake tester comes out clean. Don't overbake it or it will be dry!

Remove from oven and let it cool for 10 -15 minutes before removing from the tin.

Once cool, melt or make the chocolate.

In a saucepan over a low heat, either melt the bought chocolate, or to make your own.

Melt the cocoa butter, coconut oil and maple syrup. Stir to combine then whisk in the cocoa powder with a balloon whisk. Keep whisking until all lumps have dissolved.

Spread the chocolate over the brownies. Sprinkle it with crushed goji berries and allow to set.

Once cool cut into squares and store in an airtight tin.