Happy V-Day Recipe: Healthfully Decadent Fudge Brownies

Happy Valentine’s Day!

Last night I whipped up a batch of  my favorite healthfully decadent fudge brownies as a love treat for my husband, my mom and myself. They are chewy, delicious with no gluten and no refined sugar, low carb and full of protein, good fats, antioxidants, easy to make and -did I mention?- delicious!

These got raves when I served them at my Women’s Replenishment Retreat last month.  Try them and let me know what you think.

Take time to savor these, knowing you are nourishing your skin, your ageless vitality and beauty, your happiness and your sex hormones.

Cook with Ease, Serve with Love and Eat with Pleasure,
Lea

PS Speaking of pleasure and nourishment, check out this fabulous interview that Kate Northrup did with Jena La Flamme and Alexis Jamieson: Cravings, Desire, Pleasure, and Your Body

I love it and immediately bought Jena’s book which I highly recommend! Alexis’ book is next on my list.

Paleo Fudge Brownies

(Adapted from Paleo Grubs) Servings: 6 for single recipe

Ingredients
    1 cup roasted hazelnut butter or raw almond butter
    1/3 cup o.g. maple syrup or o.g. raw coconut nectar or 1/2 c. xylitol**               
    1 egg
    2 tbsp ghee
    1 tsp vanilla
    1/3 cup raw organic cocoa powder
    1/8 tsp finely ground sea salt
    1/2 tsp cinnamon
    1/2 tsp baking soda
   Optional: Coarsely chopped nuts and/or medium flake organic coconut  
Instructions
    Preheat the oven to 325’. In a large bowl, whisk together the almond butter, sweetener, egg, ghee, and vanilla. Stir in the cocoa powder, cinnamon, salt, baking soda and nuts.
    Pour the batter into a 9-inch baking pan. Bake for 20-23 minutes, until the brownies are mostly firm but still soft in the middle.
Notes:
I usually double the recipe and cook in a 8 x 11” pan about 28 minutes so the brownies are very thick and a bit gooey. If you like them fudgey/gooey, make sure not to over-beat or overcook.
Store in refrigerator.
** Sweetener: Choose based on what feels best to you. Maple or coconut syrup adds a nice texture but has a bit more sugar so I usually use xylitol instead. When buying xylitol, choose one that is made in US, non-gmo and birchtree-derived.   

Cook with ease, serve with love and eat with pleasure!