Killer chocolate brownies?
Mmmmmm. The saliva starts flowing at the very mention of melt-in-your-mouth chocolate brownies. But good for you chocolate brownies? That’s an oxymoron*, you say. An impossibly.
I am here to prove you wrong.
I made a pan of oxymoronic brownies yesterday, definitely a step up in
nutrition from sugar-bomb, starchy, baked (dead, refined, addictive,
acidifying, inflammation-inducing) brownies. The components, mixed in a food processor and pressed into a
pan, were simple: raw almonds and walnuts, organic cocoa powder, dates, chia seeds,
vanilla, agave nectar, himilayan salt, and stevia. The ingredients in the smooth-and-creamy dark chocolate frosting
(to die for!) were also uncomplicated: cocoa powder, agave nectar, coconut oil, vanilla, himalayan
salt, and stevia.
Absolutely decadent.
Plenty of protein and good fat with no sugar rush. Just pure deliciousness!
*oxy = acute, sharp, intense
moron =
bonehead, fool, imbecile
No comments:
Post a Comment