Chocolate, Coconut & Strawberry Brownies
suitable for diabetic, vegan & gluten-free diets
I've been working with several people who are pre-diabetic or have type 2 diabetes and wanted to create a low sugar brownie to support balanced blood glucose. I love this brownie and hope you do too!
Xylitol is a sweetener derived from the bark of a sliver birch tree. It has been processed but it's good to use a little if you are avoiding dried fruit and want to avoid dramatic blood sugar spikes. Erythritol is an alternative to Xylitol and for some people can be easier to digest. You are more likely to source erythritol organically.
Mesquite is a Peruvian carob which is naturally sweet, has a biscuit-like flavour and helps to regulate insulin. It's high in fibre and suitable for diabetic diets.
Yacon is a sweetener which comes from a yam similar to a sweet potato. Very low in both glucose and fructose, it contains a sugar called FOS which feeds heathy gut bacteria and helps contribute towards stable blood sugar levels. It has a lovely caramel taste similar to molasses.
Lucuma is a peach from Peru (low on the GI scale) which gives a lovely sweetness and creaminess.
Cinnamon helps to give a natural sweetness and helps to balance blood sugar levels.
Walnuts are full of anti-oxidants and omega 3 fats. Great for the health of our heart and brain. Also helpful for diabetics to reduce fasting insulin levels.
Berries are a great source of antioxidants and these air dried strawberries are an optional addition to decorate brownies with.
Ingredients
brownie
300g walnuts (soaked & dehydrated)
50g coconut flakes
10g xylitol (ground)
50g cacao powder
50g mesquite / peruvian carob
30g lucuma
1 tsp cinnamon
10g cacao paste/liquor (melted)
10g coconut oil (melted)
20-30ml water
3 drops stevia (optional - only if you prefer it to be sweeter)
3 drops strawberry medicine flower extract (optional)
20g walnuts (chopped) to mix in
chocolate
Topping Brownie
30g cacao paste (melted)
10g coconut oil (melted)
5g mesquite/peruvian carob
5g lucuma
30g yacon syrup
3 drops strawberry medicine flower extract (optional)
air dried strawberries
or sprinkle cacao nibs or desiccated coconut on top
TOP TIP
To make the brownie even more nutritious, add 1 or 2 tsps of your favourite superfood -
try chaga mushroom, he shou wu, maca or purple corn extract.
Method
Grind walnuts, coconut flakes & xylitol in food processor
Add the rest of the ingredients and blend again. If the mixture is a little dry, add a drop of water until brownie binds together.
Stir in chopped walnuts
Press into brownie tray
To make chocolate, whisk all ingredients together in a bowl then pour on top of brownie
Allow to set for 1 hour
Slice into 12-16 brownies
