FLOURLESS PECAN CRANBERRY BROWNIES

Recipe by @charissa_and_co_wellness

These healthy Festive Flourless Pecan Cranberry Brownies will satisfy your sweet tooth, while making your holiday feast a bit more wholesome.

Why not do both, treat our taste buds but also treat our health this festive season.

These low carb, dark chocolate brownies with pecan nuts and cranberries are the ultimate holiday treat.

Perhaps they will become your new festive flourless brownies.

Super gooey and chewy, loaded with nut goodness along with the added protein. The ultimate easy to make holiday brownie.


Ingredients

BROWNIE BASE:

  • 2 Servings Rich Chocolate Clean Lean Protein
  • 1 1/2 cup of pumpkin puree
  • 1 cup of hazelnut butter or almond *(smooth runny)
  • 1/2 cup of raw dark cacao powder
  • 1/2 cup of chopped pecans
  • 1/3 cup of dehydrated cranberries
  • 2 tsp of Manuka Honey ** optional (or vegan alternative)

FOR THE WHITE CHOCOLATE DRIZZLE:

  • 1/3 cup of melted cacao butter
  • 2 tbsp of cashew nut butter
  • 1 tsp of vanilla extract
  • 1-2 tsp of erythritol

DARK CHOCOLATE DRIZZLE:

  • 1/3 cup of melted cacao butter
  • 2 tbsp of cashew nut butter
  • 1 tsp of vanilla extract
  • 1 tbsp of coconut oil
  • 3 tbsp of raw dark cacao powder
  • 1 tsp of Erythritol

Method
  1. Preheat your oven to 350°F, using a baking tray. Grease out your square tray (with coconut oil) and use parchment paper.
  2. Once you have set your oven to heat, start by making the brownie batter.
  3. In a large blender, start by mixing all the Brownie ingredients together until smooth.
  4. Pour the brownie mix into the pan and allow to bake in the oven for 20min.
  5. Whilst the brownie base is baking you can make your chocolate drizzle. The cacao butter needs to be melted at low temperature. You will have a “white” and “dark chocolate” drizzle, therefore two separate mixing bowls.
  6. As the brownies come out of the oven, allow them to cool on a rack and drizzle the chocolate over it. Pop in the fridge to cool and set. Or you can enjoy them as warm brownies.
  7. I had mine in the fridge for 20min allowing it to set, thereafter I sprinkled some fresh pomegranate and dried cranberry pieces onto the brownies.
  8. If you want them denser and fudge leave them in the fridge until the next day.
  9. Leftover brownies are easily stored in a sealed container within the fridge for a week.

Notes: *To make the nut butter a bit runnier, pop it in the microwave for a few seconds until smooth and runny.


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