Brownies. Chocolate. Gooey and delicious. Today we made something just for fun. While this recipe wasn’t intended to meet the requirements for a health dessert, it still packs a seriously healthy punch! With beef gelatin, (yes I’m obsessed) and raw cacao you are still adding benefits to your diet, while eating dessert.
Beef gelatin provides an abundant source of collagen, supporting the bodies ability to maintain healthy skin, hair, nails, bones and joints. Its also wonderful for soothing gut issues! Its what gives gluten free baking a beautiful spongy texture!
Raw Cacao powder is extremely nutrient dense, offering fiber, protein and fat all without carbohydrates. Its rich in magnesium, antioxidants and polyphenols – a micronutrient that can help prevent degenerative diseases!
Now that we know what we’re eating, lets get to it!
- 1/2 cup palm shortening
- 1/2 cup honey
- 1/2 cup cacao powder
- 1 tbsp beef gelatin
- 1/2 tsp Himalayan pink salt
- 1/4 cup water
- 2 tbsp dehydrated coconut milk
- 2 eggs
- 1/2 cup cassava flour
- 1/2 tsp baking soda
- 1 tsp Apple Cider Vinegar
Pre-heat oven to 350. In a sauce pan, heat oil, honey, cacao powder, gelatin and salt. Stir. Once melted, mix your dehydrated coconut milk into the water and temper the liquids. Wisk in eggs. Add the baking soda and ACV. Once combined, stir in the cassava flour. I baked mine in a 9×7 glass Tupperware container for about 20 minutes. You may need to adjust your timing if its in a different size pan. The toothpick trick is tride and true!
This is a very basic brownie recipe. You can add anything to it, get creative! Vanilla or coffee extract, peppermint essential oil, cacao nibs, or even drizzle it with a little bit of warmed up coconut manna.