Purple Brownies!

Posted on May 11th, 2018

I am having fun today finalising the recipes for our forthcoming retreat on Gozo – only a week to go…
Whilst we are doing juicing for 4 days we start and end with some delicious raw food, and I am just going to have to add these brownies to the menu… they are really energising, heart-lifting, and protein packed. The purple corn, based on the true Indian Corn, grown by native Americans and treated as a sacred plant, has a slightly mind-enhancing effect – especially the extract which is amazing to add to ‘mocktails’. I used the purple corn flour which is less stimulating and adds a delicious flavour. You could use Baobab powder instead for that fruity taste…
• 2 cups almonds, finely ground
• 1 cup of cacao nibs, ground to a flour
• 50g medjool dates
• 50g cacao powder
• 4 tbsp coconut nectar
• 2 tbsp purple corn powder
• 2 tsp cinnamon (veru or ceylonicum, or ground cinnamon sticks)
• 60ml organic extra virgin olive oil
• 60 ml water (preferably from an alkalinity filter jug)

In a food processor put in the ground almonds and ground nibs and the other powders and blend briefly to mix. Then add the dates and olive oil and process until its evenly mixed and sticky. Slowly add the water until a dough is formed.
Line a square baking tray with greaseproof paper or use a silicon mold. Press the dough into it to an even depth. Allow to set in the fridge for a couple of hours, then cut into squares. It will keep in an airtight container for up to 2 weeks (if its not all eaten well before then!)

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