FLOURLESS PECAN CRANBERRY BROWNIE⁠

These healthy chewy brownies will satisfy your sweet tooth, in fact it is the perfect way to outsmart those food cravings!⁠

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Yes, outsmart your mind by making healthy alternatives look like those decadent not so healthy foods you often crave. ⁠

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Next step would be to make it look attractive to the eye, thirdly it needs to be easy to make and super satisfying.⁠

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End result, you will feel satisfied and also have the benefit of avoiding that sugar low. Whole minimally processed food is easier digested and of course it is something our body is more familiar with...⁠

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You can most definitely find your favourite healthy alternative to those not so healthy by experimenting and giving yourself opportunity to take charge of your direct environment resulting into better food choices.⁠

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Want this recipe? Sure, I will share⁠

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Subscribe to my website for more, You can also download my ebook that has some amazing exclusive recipes.⁠

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Super gooey and chewy, loaded with nut goodness along with the added protein. The ultimate easy to make brownie.⁠

FLOURLESS PECAN CRANBERRY BROWNIE⁠

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INGREDIENTS

BROWNIE BASE

2 Servings of Nuzest Clean Lean Chocolate Protein

1.5 Cup of Pumpkin puree

1 Cup of hazelnut butter or almond *(smooth runny)

1/2 Cup of raw dark cacao powder

1/2 Cup of chopped pecans

1/3 Cup of dehydrated cranberries

2 Teaspoons of Manuka Honey ** Optional

FOR THE WHITE CHOCOLATE DRIZZLE

1/3 Cup of melted cacao butter

2 Tablespoons of cashew nut butter

1 Teaspoon of vanilla extract

1-2 Teaspoon of Erythritol

DARK CHOCOLATE DRIZZLE

1/3 Cup of melted cacao butter

2 Tablespoons of cashew nut butter

1 Teaspoon of vanilla extract

1 Tablespoon of coconut oil

3 Tablespoons of raw dark cacao powder

1 Teaspoon of Erythritol

INSTRUCTIONS

Preheat your oven to 180C, using a baking tray. Grease out your square tray (coconut oil) and use parchment paper.

Once you have set your oven to heat, start by making the brownie batter.

In a large blender start by mixing all the Brownie ingredients together until smooth.

Pour the brownie mix into the pan and allow to bake in the oven for 20min.

Whilst the brownie base is baking you can make your chocolate drizzle. The cacao butter needs to be melted at low temperature. You will have a “white” and “dark chocolate” drizzle, therefore two separate mixing bowls.

As the brownies come out of the oven, allow them to cool on a rack and drizzle the chocolate over it. Pop in the fridge to cool and set. Or you can enjoy them as warm brownies.

I had mine in the fridge for 20min allowing it to set, thereafter I sprinkled some fresh pomegranate and dried cranberry pieces onto the brownies.

If you want them denser and fudge leave them in the fridge until the next day.

Leftover brownies are easily stored in a sealed container within the fridge for a week.

Notes: *To make the nut butter a bit runnier, pop it in the microwave for a few seconds until smooth and runny.

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