Sugar-Free Chocolate Fudge Brownies

With The Great British Bake Off filling our screens again, we haven’t been able to stop thinking about how much we really like eating cake. And with autumn well and truly here, we thought we’d rustle up a recipe for sugar-free chocolate treats that your good bacteria will enjoy too!  


A muffin tin for individual brownies, or a tray if you want to cut them into squares.  
- 165g white spelt flour
- 55g cocoa powder
- 2tsp baking powder
- ¼ tsp bicarbonate of soda
- 120ml coconut oil, plus more for the trays
- 80ml agave nectar or syrup
- 120ml unsweetened apple sauce
- 1tbsp pure vanilla extract
- 120ml hot water or coffee – coffee brings out a richer flavour in the chocolate.  

Makes 36 brownies.

Pre-heat oven to 160C.
Prepare your tin with a light greasing of coconut oil.  

1.     Mix all the dry ingredients together in a mixing bowl. That’s the flour, cocoa powder, baking powder and bicarb.
2.     Add the coconut oil (melted), agave, apple sauce, vanilla and then the hot water or coffee.
3.     Mix together well until you have a smooth mix. If it’s too dry add a little more water or a splash of soy or coconut milk.
4.     Using a dessertspoon,place a dollop (the technical term) in each of the 12 muffin segments –remember you’re not filling them up. The mix         should make 36 individual cakes.
5.     Bake in the centre of the oven for 8 minutes –rotating half way through.  

And that’s it! Easy!

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