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Fig & Chocolaty Espresso Brownie

The sweetness of honey and the aroma of freshly brewed espresso combined with the crunch of fig seeds make this brownie so delicious and moist. However unlike regular brownies, this brownie is made with ground almonds and sweetened with coconut oil, dried figs and honey. The addition of figs and ground almonds provides a source of calcium for strong bones, Vitamin-E for healthy skin and potassium which can help to alleviate the negative effects of a high-sodium intake.

We have plenty of figs at this time of year, so I wanted to experiment a little and try drying them myself. I popped about 20 whole fresh figs on a flat baking tray and ‘dried’ them in the oven at 75°C for about 24-30 hours. I just kept checking on them every now and again until I thought they were ready. A gentle squeeze told me they were no longer soft and squishy but slightly firm. Perfect.

This recipe was inspired by the Petite Kitchen Espresso Fudge Brownie recipe, one of my absolute favourite food blogs. This is a wonderful recipe to enjoy as an alternative to chocolate. Enjoy each bite knowing you are eating something delicious that also provides your body with beneficial nutrients.

I'm just about to take this very brownie down the road to a family dinner to enjoy for dessert. Lamb follwed by nutritious brownie. Not a bad Thursday night!

I hope you all have a safe and happy Easter filled with dinners and pots of tea enjoyed lingering around the dinner table with family and friends.


Fig & Chocolaty Espresso Brownie

  • 5 fresh, dried figs, chopped into small chunks (see explanation above), or 5 dried figs

  • ½ cup cocoa

  • 1 cup ground almonds

  • ½ cup freshly brewed espresso coffee or strong black coffee, cooled

  • 3 Tbspn honey, slightly melted

  • 5 Tbspn coconut oil, melted

  • 4 free-range eggs

  • Dash of vanilla powder or pure vanilla extract

  • ½ tspn baking soda

  1. Pre-heat the oven to 180°C and line a brownie tray with baking paper.

  2. Add the chopped figs and cooled coffee to a food processor and pulse until a thick paste has formed.

  3. Add the rest of the ingredients to the food processor and process until you have a smooth mixture and everything is combined.

  4. Pour the mixture into the tray and bake in the oven for 25-30 minutes or until just cooked. Do not overcook. It should be moist and springy! I normally touch the top to see if it springs back and then use a skewer inserted into the middle to ensure it’s cooked. You know the brownie is cooked if the skewer comes out clean.

  5. Leave the brownie to cool completely before cutting into pieces.

This will make approximately 18 pieces. Store the brownie in a cool dark place in an airtight container.

Gluten-free, Dairy-free, Refined-sugar-free

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