This brownie turned out so very tasty – moist, cocoa-chocolaty and with a lot of fiber from the carrots and the coconut flour. It is perfect for children who don’t like vegetables, because you can’t feel the carrots inside. If that’s your case, reduce the carrots to 150 g the first time you prepare it, and then gradually increase the amount to 250 g.
There is no strong coconut aroma, in case you do not like coconut, but don’t replace the coconut flour by other type.
250 g carrots
10 dates (about 100 g)
60 g coconut flour (do not replace it by other flour)
30 g cocoa
cinnamon and/or vanilla, nuts and raisins to taste (optional, I haven’t used in the recipe)
Using a food processor, grind the carrots into small pieces (or use a a fine grater). If you use a food processor, take out the carrots and without washing it, put the eggs and dates in, and beat them together until they are frothy and no large pieces of dates are visible. Add the coconut flour and finally the cocoa. Bake in a preheated to 160-degree oven for 40-50 minutes.
Approximate nutritional value for the whole brownie according to cronometer.com
Protein: 38.9 g
Carbohydrates: 190 g
Fat: 43.9 g