These deliciously moist and decadent Vegan brownies are temptingly addictive, yet surprisingly packed with antioxidants, minerals and vitamins that help sustain optimal health.
Spring is here! Beautiful flowers bloom once again, the longer days of warm sunshine begin and we gravitate toward speding more time in nature. Many outdoor celebrations are held to usher in the joy of the new season.
As a Yogi, I am missing India this spring and it's lovely Festival of colours known as Holi. In the Hindu tradition, Holi celebrates love, friendship and the victory of good over evil. Celebrants light bonfires, throw colourful powders called Gulal at each other, indulge in sweets or Prasad, and revel in the streets. The patron of the festival is Radha, goddess of passion, devotion and erotic love.... and what can inspire passion and love more than chocolate?! For me, there is no higher from of Prasad. I'm sure Radha would agree!
This recipe is a vegan, gluten free, grain-free, refined sugar free, and easy, peasy to make! It is a delightful tea time treat, and an easy, quick party dessert. It's the fan favourite when served at my Yoga retreats! The bananas in the recipe restore achy muscles with nourishing minerals like potassium and magnesium, after a long day on the mat. The raw cocoa provides a chock full of superantioxidants to restore the dhatus (Tissues of the body) and the protein in Peanut butter build muscle and nourish a healthy heart with high levels of selenium, iron and B vitamins. The subtle scent of vanilla in the mix, is euphoric and helps relax the central nervous system.
Below is my recipe for you to try in your own kitchen, or you can sample this and more plant based goodies at one of my upcoming Yoga retreats n Mallorca in Autumn 2023. Happy baking, friends!
6 Organic Bananas
1 cup Organic chunky Peanut butter
1 cup Raw Cocoa Power (sifted)
1 tsp Organic Vanilla extract
200g Organic Dark Chocolate 70% bar ( roughly chopped)
100g Organic Vegan White Chocolate chips
Preheat your oven to 175C° .
In large bowl, mash up your bananas well and add the vanilla, peanut butter and sifted Cocoa powder.
Using a spatula, mix all the ingredients together until fully incorporated and then fold in the white and dark chocolate chunks..
Transfer the batter to a 20cm x 25cm baking tin lined with baking paper.
Bake at 175 C° for 17-20 minutes.
Let set & cool for 10-20 minutes. Makes 24 Brownies.
Cut & serve . I serve them on a tray of rose petals for extra flair! enjoy!
**I also like to ice my brownies or top with vegan salted caramel sauce. Keep an eye out for my new cookbook, coming summer 2023!