I Quit Sugar for Life (48 page)

100 g dark (85% cocoa) chocolate, roughly chopped

Preheat the oven to 180°C (gas 4) and grease a 23-cm square brownie tin using the coconut oil, butter or ghee. Grate the courgettes into a large bowl, then add the rest of
the ingredients and mix thoroughly. Pour into the prepared brownie tin and bake for 35 minutes or until a skewer comes out clean. Cool in the tin, then cut into squares.

NOTE:
This recipe does contain quite a lot of intense, store-bought chocolate, which is why the serving sizes are quite
small.

MAKES

coconut oil, butter or ghee, for greasing

1½ cups (350 ml) Sweet Potato Purée (see Pumpkin Purée variation
here
)

⅓
cup (75 ml) rice malt syrup

90 g butter, softened, or ¼ cup (50 g) coconut oil

½ teaspoon vanilla powder

½ cup (50 g) self-raising flour (can be gluten-free)

⅓
cup (40 g) raw cacao powder

¼ teaspoon bicarbonate of soda

½ teaspoon cayenne pepper

pinch of sea salt

3 eggs, well beaten

¾ cup (175 g) roughly chopped macadamia nuts

½ cup (115 g) roughly chopped dark (85% cocoa) chocolate or cocao nibs

Preheat the oven to 180°C (gas 4) and grease a 23 x 36-cm brownie tin using the coconut oil, butter or ghee. Put the Sweet Potato Purée in a bowl. Add the syrup,
butter or oil, vanilla powder, flour, cacao powder, bicarbonate of soda, cayenne pepper and salt, and blend using a stick blender. Stir through the eggs, nuts and chocolate and pour into the
prepared tin. Bake for 30 minutes or until cooked (see tip below). Allow to cool in the tin before cutting into squares.

WHAT’S YOUR TEXTURE?

I like my brownies a bit gooey. Test using a skewer; if it comes out a little moist, then you’re good. If you like more of a cakey texture, cook for another 5–10
minutes. When the skewer comes out clean your brownies are ready.

This brownie is best when served cool and even better the next day!

MAKES

This one-pot wonder requires no baking! The recipe works better if you’ve chopped and frozen the strawberries in advance, but no drama if you only
have fresh ones to hand.

coconut oil, butter or ghee, for greasing

⅓
cup (40 g) raw cacao powder

1 cup (100 g) almond or hazelnut meal

2 tablespoons chia seeds

1 cup (100 g) desiccated coconut

½ cup (125 ml) Pumpkin Purée (see
here
)

1 teaspoon vanilla powder (optional)

2 tablespoons coconut oil, melted

1 cup (150 g) strawberries, roughly chopped

2 cups (225 g) walnuts, roughly chopped

Grease a 23 x 36-cm brownie tin using the coconut oil, butter or ghee. Blend all the ingredients except the strawberries and walnuts in a blender or using a stick blender. Stir
in the strawberries and walnuts, pour into the prepared brownie tin and freeze for 1 hour. Cut into squares and store in the fridge.

SERVES

400 ml can full-fat coconut milk

⅓
cup (40 g) raw cacao powder

4 tablespoons rice malt syrup

½ teaspoon vanilla powder

Mix all the ingredients in a blender or using a stick blender until smooth and creamy. Pour into a freezer-safe container – a lunchbox will do – and leave in the
freezer for 5 hours. (Or use an ice-cream maker, if you have one.) Serve with Ice Magic (see below) over the top. The ice cream may become a little too firm if left in the freezer too long. If so,
allow it to thaw slightly before serving.

MAKES
CUPS (350 ML)
½ cup (115 g) coconut oil

½ cup (50 g) raw cacao powder