Healthy Raw Chocolate Fruity Brownies

These healthy raw chocolate fruity brownies are the perfect snack to curb those sweet cravings! A common symptom of pregnancy is constant hunger or cravings for certain foods. Growing a baby is hungry work after all! Having a selection of healthy recipes for pregnancy is great way to ensure that you keep hunger pangs at bay while maintaining your energy levels.

These delicious chocolate treats are an excellent staple for any time of day that will satisfy your sweet tooth and provide your body with valuable nutrients. High in fibre, thanks to the psyllium husk and dried fruit, healthy carbs and good fats, these brownies will provide you with the energy needed to stay active throughout your pregnancy.

If you are having trouble finding dried cranberries or figs, most other dried fruits may be used as a substitute.

Recipe thanks to Janet Cook.

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Healthy Raw Chocolate Fruity Brownies

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Course

Snacks

Servings

Ingredients

• 500 g dried, pitted dates
• 2 cups boiling water
• ¼ cup buckwheat flour
• ¾ cup psyllium husk plus extra for base
• ½ cup raw cacao powder
• 1 cup dried cranberries
• ¼ cup dried apricots
• ½ cup dried figs
• ½ cup sultanas

Topping

• 4 tbsp virgin coconut oil
• 4 tbsp raw cacao powder
• 3 tbsp dark agave nectar
• Optional: dark chocolate chips

Course Snacks Servings Ingredients 500 g dried, pitted dates 2 cups boiling water ¼ cup buckwheat flour ¾ cup psyllium husk plus extra for base ½ cup raw cacao powder 1 cup dried cranberries ¼ cup dried apricots ½ cup dried figs ½ cup sultanas Topping 4 tbsp virgin coconut oil 4 tbsp raw cacao powder 3 tbsp dark agave nectar Optional: dark chocolate chips

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Instructions

1. At least 4 hours before preparing the recipe, combine dates and boiling water and set aside to soak.
2. Process dates and water until smooth. Add flour, psyllium husk and cacao powder and mix well.
3. Add dried fruit and pulse until fruit is roughly chopped.
4. Sprinkle some extra psyllium husk over the base of a 20 x 20 baking dish lined with baking paper. Press chocolate fruit mixture over the psyllium husk. Refrigerate to set.
5. To make the topping, melt the coconut oil over a low heat. Remove and stir in cacao powder, smoothing out any lumps with a spatula. Stir through agave nectar and pour over brownie mix. Add dark chocolate chips if using.
6. Refrigerate again until topping has set. Cut into 32 slices (4 x 8). Store in the fridge.
7. Cut into 32 slices (4 x 8). Store in the fridge.

Recipe Notes

Recipe makes 32 brownies at 550 kj /131 cal per brownie

Fat- 2.2g, Carbs- 5g, Protein- 1.7g, Fibre- 3.7g

For more delicious, healthy snack recipes, check out our Healthy Pregnancy Eating & Exercise Plan eBook