double choc brownie

double choc brownie

we're yet to meet anyone who doesn't love a fudgey brownie every-now-and-then.

but why have any old brownie when you can enjoy one with more goodness, just as much flavour and no sugar crash!

give this one a go when the mood strikes you, made with our cacao blend.



1 x sachet cacao fudge Belly Blends

2 tblsps cacao

1/4 cup rice malt syrup

2 eggs

2 cups almond meal

pinch himalayan sea salt

1/4 cup coconut oil

3 tblsps almond butter

1/4 cup choc buttons/chips (we used dairy free) + extra for topping



combine all dry ingredients in a bowl and mix. add egg, oil and almond butter and stir until combined. fold through choc chips or chopped buttons and spoon into a square cake tin lined with baking paper.

sprinkle with extra choc chips or chopped buttons and bake for 20 minutes at 180 degrees.

remove from the oven and cool on a wire rack. enjoy warm or cooled if it hangs around long enough! 

store in an air tight container for up to 3 days.



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