Chocolate brownies | GF SF NF


I’ve left you all hanging long enough for this recipe. It’s super simple, & can even be 5 ingredients if you prefer (this will also make it dairy-free)

1 cup cacao
1 cup coconut flour
1 cup rice malt syrup or preferred sweetener (maple syrup, honey)
6 organic eggs
1/2 cup butter (if you want a dairy-free option, you can replace the butter with coconut oil)
1/2 cup coconut oil


  1. Pre-heat the oven to 170 degrees celsius
  2. Sift the cacao & coconut flour into a mixing bowl. I find coconut flour can become quite clumpy so this step is best not skipped
  3. Crack the eggs into a small separate bowl & give it a 10 second gentle whisk
  4. Melt the butter & coconut oil on a low heat in a saucepan
  5. Tip the melted butter & coconut oil into the mixing bowl
  6. Add in the rice malt syrup & eggs
  7. Stir until well combined
  8. Tip into a slice tin (approx 20cm x 30cm), lined with baking paper
  9. Use a knife or spatula to level it out
  10. Set a timer for 25 minutes
  11. Allow it to cool in the tin, then slice as required. I cut them into approx 3cm x 3cm sqaures & it made 54.



Black tahini brownie | raw vegan

Any excuse for brownies, right? I seem to make a different variation every time depending on what I have in the cupboard.

This simple brownie is just thrown together In a food processor:
10 dates
1/3 cup almond meal
1/4 cup cacao
2 tablespoons coconut oil
2 tablespoons black tahini
3-6 organic raspberries (optional)

Throw all ingredients into a food (except raspberries) processor until it looks like a crumb consistency.
Pat down in a container or glass oven dish lined with baking paper approx 12cm x 12cm
Top with raspberries
Throw in the freezer for about 20 minutes, then take out & eat immediately.



Raw vegan brownie

Quite by accident I made this raw vegan brownie – all I knew was that I wanted to use some organic hazelnuts I’d picked up at Orange Grove Markets (in Lilyfield, Sydney).

I have to confess I never believed in the past when I read about a raw vegan brownie being the same texture as a traditional sugar & butter laden one but I have now eaten (literally) my own words.

It’s not often I make the same recipe twice but I’ve made this twice in the last week & am sure you will love it as much as I do

The 6 clean ingredients are:
2/3 cup hazelnut meal OR Hazelnuts (I blended them into hazelnut meal in the spice grinder attachment of my food processor)
1/4 cup Flaxseed
6 Dates, stone removed
3 tbspn Maca-Cacao mix (the brand is Power Superfoods & is available at Healthlands in Leichhardt).
2 tbspns Coconut Oil (brand = Absolute Organic from Healthlands in Leichhardt).

Optional: 1-2 tspns Buckinis for decoration (Loving Earth)

It’s as easy as blending all ingredients in a food processor then pressing it into a container – I used rectangular but use any shape you like.
Freeze for 15 minutes then eat!

Keep any remaining brownies in the fridge