When you decide to start taking the high road to healthy, some people have the mistaken impression that they need to deprive themselves from foods they love! You can still enjoy all the sweet and savoury indulgence of foods you love, it may just require getting to know a few new techniques and ingredients. Elaina Love specializes in Sugar-Free foods, and a low-glycemic lifestyle to support people who are overcoming Diabetes or other blood sugar-related conditions. This recipe is a crowd-pleasing taste bud-seducing sugar-free brownie with the secret ingredient of Irish Moss. Irish Moss is a seaweed found in abundance on the Atlantic Coast which has been noted for tremendous health benefits both on the outside and inside of the body!
Makes 16 squares
4 cups shredded coconut ground to flour in a Vitamix or 2 cups coconut butter
1/4 tsp. liquid stevia
2 Tbs. coconut oil (melted or softened)
1/2 cup powdered Lakanto sweetener, Erithritol or Xylitol
1/2 tsp. high mineral salt
6 drops vanilla (Medicine Flower) or 1 tsp. vanilla extract
1/2 cup Irish moss paste (see recipe below)
1/2 cup cacao powder
1/2 cup carob powder
1 Tbs. water
Put all the ingredients into a food processor and run until the batter binds together.
Press into a square brownie pan or shape with your hands onto any plate or tray to make the size and shape of a thin cake.
Slice into desired sizes and serve immediately or refrigerate for up to 2 weeks. These also freeze well.
1 cup soaked Irish moss (about 1/2 cup before soaking)
1-2 cups purified water
Begin by rinsing the moss very well in water
Cover the moss in water in a large jar or bowl and let soak on the counter for 3 hours up to overnight rinsing well after soaking. The moss will get clearer and fatter the longer it is soaked. Rinse very well before using to remove the sea salt and dirt.
Blend the water and moss on high speed until smooth.
The paste will last in a glass jar in the refrigerator for up to 10 days.
Use it to thicken shakes, pies, puddings, cakes etc.
Tips: Store unblended, soaked moss out of water in an airtight container for 2 weeks or more.
Once it is made into a paste, it will last about 10 days.
Moss doubles to triples in size once soaked.
You can get countless more dessert recipe ideas in our e-book, Have Your Cake and Eat It, Too.It’s a collection of over 150 guilt-free recipes the whole family will love!
Elaina Love has 13 years experience as a professional Raw Food Chef, Instructor and Lifestyle Counselor. Her unique style of creating extremely healthy, delicious raw food cuisine has her highly sought after. She recently opened Pure Joy Culinary Academy in Patagonia, Arizona focusing on a low glycemic die, raw food. Elaina’s online store is PureJoyPlanet.com, and features certification courses, cleansing tele-courses, raw food recipe books, super foods and kitchen & health equipment. She was the co-owner of a raw food Café in The San Francisco Bay area for 2 years and is the author of Elaina’s Pure Joy Kitchen recipe books 1 and 2, she has several raw, vegan DVDs and is the creator of The Amazing Nut Bag