These brownies are inspired by the delicious gluten free, dairy free, "happy kitchen" brownies I bought in London fields a few weeks ago. You can buy them directly from the factory and say hello, it's worth a trip there!
Anyway, I wanted to create something a bit like their brownie, but of course it turned out quite differently.
I have to say I am quite pleased with the result and using chestnut flour gives them a rather lovely nutty taste and lovely texture.
Sweet freedom is a sweetener you can find in the UK that is made out of Carob and fruit juices. Feel free to replace it with agave, maple syrup or honey.
Be careful, these are slightly addictive...!
Brownies (dairy and gluten free)
for 12 little bars
- 1 cup cacao powder
- 1 cup chestnut flour
- 1 cup coconut butter, melted
- 2/3 cup Sweet freedom/ or honey/ or maple syrup/ or agave
- 1 Tsp vanilla extract
- a pinch of sea salt
Mix the cacao and chestnut flower together in a bowl. Add the coconut butter slowly while stirring. Add sweetener, vanilla and salt.
Pour into little rectangular moulds (I use silicon moulds) or into a brownie tin.
Bake for about 12min.
Let it rest and cool down before removing from moulds. Yummmm....