Raw Chocolate Nib Brownies | Recipe by nutritionist Fernanda Mello

Not all desserts are created equal, or equally bad. Do you know a low calorie dessert full of healthy nutrients? Yes! So, this recipe is perfect for you, a person who has a sweet tooth but still wants to keep a healthy diet. This raw chocolate brownie will charge your body with energy! Thus, you should best use it as a snack before your Jiu Jitsu training or workout.  Enjoy it!

Ingredients

2 cups (about 200g) dates, pitted

1¼ cup walnuts, ground finely

1 cup almonds, ground finely

¼ cup pistachios, shelled and ground finely

1 cup cocoa powder

¼ cup cacao nibs

1 tablespoon organic coconut oil, melted

2 teaspoons espresso powder

1 teaspoon sea salt

Dash of cinnamon

Instructions

In a food processor or blender, ground the walnuts, almonds, and pistachios until fine (I prefer to leave a couple chunks).

Next add in the pitted dates, little at a time helps, using your tamper from the blender or gently using a spatula to scrape the sides. Repeat pulsing and blending until the mixture has come together. Add in cocoa powder. Pulse to combine again.

In a large mixing bowl, pour this mixture, add in melted coconut oil, cacao nibs, and remaining ingredients. Using a spatula or your hands, stir.

In a lined (with parchment paper) 7×7 square pan, pour the brownie mixture in and start to evenly press down until you form a brownie layer.

Chill for at least 30 minutes in the refrigerator. Cut into squares.

Store in the freezer for a later snack or serve immediately!

Notes

Use high quality cocoa powder; I like using raw cocoa powder for a rich taste.

Use raw and unsalted nuts and adjust sea salt to taste.

The smaller the pan you use the thicker the brownie will be, the larger pan you use the thinner the brownie will be.

Exotic hearts of palm and mango salad. Photo: Carol Gracie

Need a creative and healthy appetizer idea for your Thanksgiving dinner? So, you have to try this exquisite hearts of palm and mango salad with damask jelly, cheese curb and a touch of basil created by a Brazilian Chef from Teju-acu Hotel & Restaurant in Fernando de Noronha, Pernambuco. Get the recipe below:

Ingredients:

4 hearts of palm

1 mango

2 tablespoons of damask jelly

100g of cheese curbs

Basil leafs to taste

Method:

Slice the hearts of palm and put it on a plate. Cut the mango in little square pieces and place it on top of ½ (half) of the hearts of palm already sliced. Crab a small coffee spoon to scope the damask jelly and cover the other ½ (half) of the hearts of palm slices. Heat up the cheese curb until it acquires a soft and smooth texture, and then use the same coffee spoon to also place the cheese curb on top and between the hearts of palm slices in the plate. Sprinkle basil leafs to taste and enjoy!