This week I realised I have never created a recipe combining my three big loves… peanut butter, coffee and brownies. So if you love those three things like I do, today is your lucky day because I am sharing clean eating mocha brownie recipe which taste and smell amazing!
It’s November so we can all get officially excited for Christmas. Things I like about Christmas include going home to the Czech Republic to spend time with my family, Christmas markets, light switch-ons, Christmas parties and get-togethers and visiting Santa’s Grotto. My Sofia still believes in Santa, but I think this is the last year we can pull this off. I am planning to do loads of healthy and clean Christmas recipes, and have a small selection on the blog already including mince pies, gingerbread men, rocky road Christmas pudding and gingerbread granola. What is your most popular Christmas treat? Let me know and I will try to recreate a healthier version.
Now back to this delicious and super simple recipe for clean eating mocha brownies. One tip in regards to baking is not to overbake it, follow the instructions below to achieve a moist and gooey texture. If peanut butter doesn’t tickle your fancy (what?!?), use almond or cashew nut butter instead. If you are sensitive to nuts, go for tahini. As far as coffee goes you can use strong espresso or, just instant coffee. If you are on my clean eating challenge, remember you can only have decaff coffee, so make sure you stick to it. Btw. If you are not a lover of coffee replace coffee with unsweetened almond milk.
Here is the clean eating mocha brownie recipe
- 1 heaped cup oat flour (oats blended in your food processor)
- ⅓ cup smooth peanut butter
- ½ cup date nectar (you can use maple syrup or any other sweetener)
- 1 espresso approx. ¼ cup (or the same amount of instant coffee)
- 1 tsp baking powder
- ⅓ cup melted coconut oil
- ½ cup cacao powder
- 2 tbsp crushed walnuts (for a nut-free version use crushed sunflower or pumpkin seeds)
- Pinch of salt
- 2 tbsp melted peanut butter
- Crushed peanuts
- Preheat oven to 195/175 fan and line your 8" x 8" baking dish with baking paper.
- Next, mix oats, baking powder, cacao, salt and walnuts in a bowl.
- In another bowl, mix together the coconut oil, espresso, date nectar and peanut butter.
- Mix both bowls together and spread the batter into the prepared baking dish.
- Bake for around 12 minutes or until it is set around the edges, but still soft in the middle.
- Remove from the oven, let it cool for 5 minutes, drizzle with the melted peanut butter and top with crushed peanuts.
- Slice into squares once completely cooled down.
- I personally love to leave eating it until the next day as the texture becomes more fudgey.
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts