This chocolate pistachio brownies recipe uses ground walnuts as an alternative to flour so not only is this recipe gluten free, but it has all the fantastic benefits that walnuts have to offer and trust me, these guys aren’t messing around. This recipe is also vegan and refined sugar free.
Eating healthy doesn’t mean you have to miss out completely on desserts and treats like brownies! I am always looking for ways to incorporate anti-inflammatory ingredients into my diet as part of managing my condition. Walnuts have fantastic anti-inflammatory properties, several studies have shown that walnuts reduce the effects of inflammation in the body. Whether you have a health condition that means you experience inflammation or not, walnuts have lots of other health benefits like contributing to healthy bones, heart function and metabolism.
Chocolate Pistachio Brownies Ingredients
250 grams of walnuts
400 grams of dates
40 grams of raw cacao powder (or cocoa)
3 tablespoons of coconut oil
30 grams of pistachios
Chocolate Pistachio Brownies Method
In a blender or coffee grinder, blitz the walnuts until a flower like substance, transfer into a mixing bowl.
With about 2 tablespoons of water, blitz the dates until a paste is formed, add them to the mixing bowl.
Stir in the cacao powder and coconut oil, mixing well.
Line a baking tray with parchment paper and press the mixture into the tray.
Chop the pistachios and add them to the top of the brownies, pressing down with a spatula.
Put the tray into the refrigerator for about 30 minutes until set.
Cut into even squares and enjoy!
Keep in the fridge in an air tight container and enjoy for up to one week.