In the days before we knew about the damage refined-sugar and packaged food did to our body, brain and emotional health, we must admit, we cracked open a few Terry's Chocolate Orange balls. The flavours of chocolate and orange are so amazing together, we needed to come up with a recipe to satisfy our now sugar-free taste buds, using real food as a healthy treat. We have served this warm with coconut ice cream for dessert, as an afternoon power snack with a cup of lemon and ginger tea and a quick breakfast on the run. They are simple to make and as an added bonus, full of good healthy fats, magnesium and Vitamins C & E. Enjoy!
Step 1: Prep
15 medjool dates
Remove pips from dates. Cover with boiling water and soak for 30 minutes.
Zest peel of 1 organic orange - then juice
Line a slice pan with baking paper
Set oven to 150 degrees (fan-forced) 160 degrees conventional
Zest peel of 1 organic orange
Step 2: Prepare dry ingredients and mix in a big bowl
3/4 cup of pecans blitzed to a meal (you could also use almond meal)*
1 tsp. of baking powder (Bob's Red Mill a good aluminum-free choice)
1 cup of cacao powder
Pinch of sea salt
Step 3: Prepare wet ingredients
1/3 cup brown rice malt syrup
1/4 cup melted coconut oil
Juice of 1 orange
4 eggs beaten lightly
Step 4: Make the mix
Remove dates from water and blend to a paste. Add in all other wet ingredients mix until combined. Add in dry ingredients, mix until combined. If mixture too dry, add a little left over date water.
Step 5: The cooking
Pour batter into lined baking pan.
Arrange 12 pecan halves (arrange on slice 4 x 5 rows)
Bake for 15-20 mins - looking for edges to just be shrinking in from the side of the pan but still a soft middle.
Step 6: Final flair
Turn oven down to as low as it can go. Dry orange peel for 10-15 mins (use to decorate once brownie is cooked and sliced).
Will keep in an airtight container for 5 days in the fridge. Makes 20 brownies.
*we used 2die4livefoods activated pecans, but you can soak pecans overnight to activate as well.