If you’re looking for an amazing dessert to take to your next function, THIS IS IT! I sometimes struggle with dessert… gluten-free, egg-free, dairy-free seems like it would cut out a lot of options but these brownies are proof delicious dessert can be made from healthier ingredients. I made these Chocolate Gingerbread Brownies at Christmas for my extended family and let’s just say they were Parker Family approved. The ginger flavour is light and the frosting tastes like a delicious fudge that I would honestly just eat by itself…
Chocolate Gingerbread Brownies
Yields 16 brownies
For the brownies 1 cup almond flour
2 tbsp coconut oil 2/3 cup Medjool dates
1/2 cup raisins
1/4 cup cocoa powder 2/3 cup pecans
1/2 tsp vanilla 1/8 tsp sea salt
3 tsp ground ginger
1/2 tsp cinnamon
For the frosting
1/4 cup warm water
1/4 cup coconut sugar 1/4 cup raw honey 1 tsp vanilla 1/2 cup melted pureed coconut 1/3 cup melted coconut oil 1/3 cup cocoa powder
For the pecans
1/2 cup chopped pecans 2 1/2 tbsp maple syrup
1 1/2 tbsp coconut oil 2 tbsp coconut sugar
1 tsp cinnamon
For the brownies. Add the almond flour, dates and raisins to a food processor. Process them until they are well combined. Add the remaining ingredients and continue to process until everything is evenly combined. Press the mixture into an 8×8 cake pan. Place the brownies in the freezer while you prep the frosting.
For the frosting. Blend all the ingredients except the cocoa powder until smooth with a hand-held mixer. Add the cocoa powder and mix throughly. Spread the frosting over the brownies and chill in the fridge for about 4 hours or until the frosting is firm. Slice brownies into 16 squares.
For the pecans Toss all the ingredients together in a bowl. Spoon some of the pecans over each brownie and return to the fridge until pecans mixture has solidified.
Serve and enjoy!
Want more delicious recipes? Download my 5 favourite healthy desserts here!