Inspired by a recipe in: Healthy Food Guide January 2015
Preparation time is about 10 min plus a cooking time 25 min plus time for cooling.
125g dark chocolate (at least 70%, use good quality as well. Lindt makes a good cooking chocolate. Alternatively I use 50g cocoa butter, 50g cocoa powder and 25g honey) Be sure to use a dairy-free one.
20g coconut oil (melted)
1 peach, pureed (with skin but not pip)
4tbsp no added sugar or salt smooth peanut butter
2tbsp almond milk
1/2 tsp vanilla powder
2 eggs, lightly beaten
45g almond flour
2tbsp cocoa powder (again use good quality, be careful to use 100% cocoa for anyone who is dairy free)
- Preheat the oven to 160ºC (or 140ºC for fan assisted).
- Line a 20cm square baking tin with baking paper or parchment (a loaf tin also works but makes it deeper), leaving a 3cm overhang of baking paper over the edge of the tin.
- Melt the chocolate and coconut oil together – either in the microwave (careful not to overcook as it happens quickly) or in a saucepan over a low heat. Be gentle with the chocolate.
- Turn off the heat and set aside to cool slightly.
- Wash and puree the peach, with the skin but not the pip.
- With a whisk, beat the peach into the chocolate mix. Leave the mixture to cool for 5 minutes.
- Warm the peanut butter and almond milk together in a saucepan – it goes sticky suddenly so keep a close eye on it.
- When the chocolate mixture is cool, whisk in the vanilla powder, eggs, almond flour and cocoa powder to make a batter.
- Pour into the prepared tin.
- Using 2 teaspoons, drop dollops of the peanut butter mixture onto the batter then swirl with a skewer.
- Bake for 15-18 minutes until an inserted skewer comes out almost clean (they should still be a little fudge in the middle). Cool completely in the tin and then turn out on to a board. Cut into 4 squares, then cut each one diagonally to make 16 triangles. Or just cut into squares.
Store in an airtight container. I’ve never been able to test how long they last, but likely a week.