Chocolate and Coffee Brownie Pots
Ingredients
15 g of unsalted butter, melted
5 dates, pitted and finely chopped
30 g of used coffee grounds
125 g of dark chocolate, broken into squares
80 ml of coconut oil
150 g of dark muscovado sugar
25 g of cocoa powder
120 g of plain flour
1 pinch of baking powder
8 servings
Calories~388 kcal
Protein~4 g
Carbs~49 g
Fat~21 g
Fiber~4 g
Sugar~31 g
Total recipe
Calories~3,100 kcal
Protein~30 g
Carbs~390 g
Fat~165 g
Fiber~30 g
Sugar~245 g
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease 6 ramekins (about 6-8cm in diameter) with melted butter.
Step 2
Put the dates in a small pan with the coffee grounds and 75ml water and bring to the boil. Reduce to a simmer for 10 mins or until the water has almost cooked away, then stir in 30ml boiled water from the kettle. Remove from the heat and leave to cool slightly.
Step 3
Meanwhile, melt the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Stir in a pinch of sea salt and leave to cool for 5 mins.
Step 4
Put the sugar, date mixture and melted chocolate in a mixing bowl. Sift in the cocoa powder, flour and baking powder, then fold together with a spatula until combined. Divide the mixture evenly between the ramekins and bake for 20 mins or until a crust has formed but the centres are still gooey. Leave to rest for 30 mins before serving. Leftover brownies will keep in an airtight container for up to 2 days.
