It’s my birthday & I’ll eat brownies for breakfast if I want to….. And I totally think you should too, just to help me celebrate! It has been an amazing ‘Birthday Week’ courtesy of The Fitographer spoiling me every day this week with cards, gifts & outings. I am feeling pretty lucky and super thankful. So thankful I am making brownies. For breakfast. I think brownies should be an ‘always’ food, same as coconut & vegetables. Dietary staples.
These fudgy little suckers are delicious, loaded with magnesium & just enough sweetness to not have you plunging into a diabetic coma. Enjoy. I know I did.
1/2 cup coconut butter (or nut/seed butter)
OPTIONAL- extra coconut butter for drizzling… I mean WHY wouldn’t you?
1/4 cup honey/maple syrup (or 10 fresh dates)
2 heaped tbs raw cacao
1 tsp vanilla powder or extract
1 tbs cinnamon
1/2 tsp baking soda
1/2 cup chopped strawberries (or other berries)
2 tbs cacao nibs (or dark choc chips)
Preheat oven to 160C. Add everything except strawberries & cacao nibs to the food processor & blend until smooth. Stir through strawberries & cacao nibs. Pour into a baking paper lined loaf tin or small baking dish. Bake for about 20 mins. You want them to still be fudgy & gooey inside because they will set more as they cool. Allow to cool, drizzle with extra coconut butter, chop into squares & store in the fridge….. Or eat them all at once. I can’t confirm or deny if that occurred in this instance.1