These brownies were created of three main reasons. Number one: This year was too generous with raspberries. We were picking and picking and eating and making desserts, but the raspberries just continued growing like crazy! So I had to find a way to use them. Number two: I loooove brownies! More precisely, I love brownies which I can eat whenever I wish, even for dinner, and feel good after that. Zero regrets, 100 % satisfaction. This reminds me of my friend Christine Bonde, a great danish Strala yoga guide, food blogger and author of a beautiful vegan dessert cookbook Vegansk for den søde tand. We are very likeminded when it comes to brownies. Check out her work for a lot of inspiration and positive vibes. Number three: when my period is about to come and the hormones go all up and down and around, my body NEEDS CACAO!! Cacao in some sort of indulgent and chocolaty treat which is nurturing, balancing and satisfying.
So, yes! These brownies happened. They contain vegetable, whole grains and are sweetened with dried raisins. The vegetable is parsnip which is literally packed with important nutrients: Potassium, Iron, Zinc, Manganese, Magnesium and Phosporus. Parsnip is also rich in vitamins, fiber and folate. Folate is a B vitamin that is naturally present in many foods. Our bodies need folate to make DNA and other genetic material. Folate is also needed for the body’s cells to divide. Are there more health benefits of parsnip? Yes please! It boosts heart and brain health, strengthens immune system, inhances vision and is good for weight loss. What a superfood!
The brownies are covered with both decadent & innocent chocolaty sauce which contain tahini, coconut oil, water, cacao and carob powder. Carob is in the same family as peas! and has many health benefits like boosting the immune system, reducing the risk of cancer, improving digestion, slowing down ageing or preventing cardiovascular diseases.
Too much goodness. Wanna try? Here is how.
What do I need?
For the cake:
2 cups parsnip – dumped or cooked
2 cups cooked millet
2 cups fresh raspberries or other berries (black current is great!)
1 cup raisins
1 cup plant based milk or cold coffee
1 cup poppyseed
1 cup shredded coconut
2 Tbsp oats
1 cup peanuts – I used roasted
4 Tbsp cacao powder
2 Tbsp carob powder
1 Tbsp chia seeds
2 Tbsp softened coconut oil
1 Tbsp coconut sugar
pinch of dried vanilla
half tsp cinnamon
1 tsp baking powder
pieces of dark chocolate – I used 85% cacao
For the tahinitella:
1 Tbsp softened coconut oil
2 Tbsp white tahini
7-8 Tbsp warm water
2 Tbsp carob powder
1 tsp honey
1 tsp cacao powder
pinch of vanilla and chili powder – optional but nice
What do I do?
Blend all the ingredients for the cake together until you form a sticky dough. Place the dough into a baking form with baking paper in the bottom and bake on 200 grades for about 30-40 minutes.
Make the tahinitella: melt the coconut oil in a bain marie, add the rest of ingredients and mix together with a spoon. Pour generously over the cake. Let cool completely.
Indulge like you mean it! No regrets necessary.
Store the brownies in the fridge up til 5 days.
Have a beautiful day!