Flourless chocolate, almond and chestnut brownie cake

This flour-free brownie cake from Rebel Recipes by Niki Webster is dairy, gluten and refined sugar free but not lacking in deliciousness. The secret ingredient, according to Niki, is the chestnuts, which work well with the cacao and almonds, and helps keep the cake really moist.

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Nutrition Facts

Flourless Chocolate, Almond and Chestnut Brownie Cake

Amount Per Serving

Calories 739 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 18g113%

Sodium 25mg1%

Potassium 732mg21%

Carbohydrates 78g26%

Fiber 7g29%

Sugar 45g50%

Protein 14g28%

Vitamin A 54IU1%

Vitamin C 10mg12%

Calcium 132mg13%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Flourless Chocolate, Almond and Chestnut Brownie Cake

Gluten-free deliciousness

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Dessert, Snack, Tea-time

Servings: 6

Calories: 739kcal

Author: Niki Webster

Equipment

• 21cm loose bottom tin
• Food processor

Ingredients

• 1/3 cup melted organic coconut oil
• 1 cup cooked chestnuts
• 1 cup ground almonds
• 1 tbsp vanilla extract
• 9 Medjool dates pitted
• 100 g good quality dairy free chocolate melted
• 2 tbsp raw cacao
• 1/2 tsp baking powder
• 1/2 tsp almond essence
• Pinch of sea salt
• 1/3 cup coconut sugar or sugar for choice

For the cashew cream:

• 2 cups soaked cashews
• Juice 1 lemon
• 2 tbsp maple syrup
• 1/2 tbsp vanilla essence
• Pinch sea salt
• Water
• Strawberries or grated chocolate for the topping

Method

• Pre heat your oven to gas mark 4/325F.
• Pop the the coconut oil and chestnuts in your food processor and blitz for one to two  minutes. Add in the dates and blitz again, then finally the melted chocolate, ground almonds, cacao, baking powder, almond and vanilla essence, salt and coconut sugar and pulse again until everything is well combined (please note, the batter is super thick).
• Spoon the batter into your cake tin. I used a 21cm loose bottomed tin (I wet my hands and pressed the mix into the sides).
• Bake for 25 minutes on gas mark 4/325ºF until the edges are getting a little brown.
• To make the cashew cream pop all the ingredients into your cleaned food processor and blitz until smooth and creamy. Add a little water if the consistency is a little thick.
• Allow to cool and then top the cake with the cashew cream and strawberries or grated chocolate.

Nutrition

Calories: 739kcal | Carbohydrates: 78g | Protein: 14g | Fat: 46g | Saturated Fat: 18g | Sodium: 25mg | Potassium: 732mg | Fiber: 7g | Sugar: 45g | Vitamin A: 54IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 6mg

Rebel Recipes by Niki Webster is published by Bloomsbury.

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