Things are always slower with a baby hanging off you…

My daughter has just turned one, and I am teaching, practicing in clinic and being a mum. So for me, being “busy” means making fast, clean food.

Being paleo, this recipe it easy on digestion and contains all the healthy fats, so we don’t have a blood sugar slope. This recipe also is rich in easily digestible protein, which keeps us full for longer. The perfect go-to snack.

These raw paleo brownies are gluten-free, dairy-free, vegan, paleo, high protein and rich in healthy fats (perfect for keto diet)—and most importantly, they are delicious.

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Ingredients:

1 cup of coconut flour

1/4 cup of blended macadamia nuts

1 heaped spoon of natural nut butter (almond or peanut)

3 Tbls of cacao nibs

1/2 cup coconut milk (scrap a Tbls of the cream off the top for the icing)

1/4 cup date paste (soaked and blended dates) or 3 Tbls of rice malt syrup

4 heaped Tbls cacao powder

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Icing:

6 heaped Tbls tahini

4 Tbls cacao

2 Tbls of coconut cream (from the top of the milk)

2 Tbls of rice malt syrup

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Method:

Mix all the base ingredients into a big bowl.

Once all mixed together and smooth, scrape the mix into a baking dish layered with baking paper, and place in the freezer.

Take all icing ingredients and mix together in a bowl.

Remove base from the freezer and layer on the icing; once smoothed out, place back into the freezer for 45 minutes before serving.

Keep refrigerated up to 10 days.

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Author: Sandi Louise Ross

Image: Author’s own

Editor: Yoli Ramazzina