These are incredibly delicious brownies – as good as they get. They probably won’t be as sweet as you’re used to but the point of this diet is to get your taste buds more used to savoury foods so even the little bit of sugar in these tastes sweet to you.
If you don’t have insulin resistance then you can probably increase the amount of honey to 4 tablespoons. For those that do have insulin resistance, remember that honey is still a sweetened which may raise your blood sugar, so these are a treat for a couple of times a month, not every day.
Makes 16 brownies
Time to make: 30 minutes
150g 90% cocoa solids dark chocolate
100g ground almonds
2 tbsp honey
1 tsp cinnamon
1 tsp vanilla extract
½-1 tsp Himalayan pink salt
200g fresh or frozen raspberries
Preheat the oven to 180°C (350°F). Line a 20x20cm square baking tin (at least 2¼ inches deep) with greaseproof paper. Melt the chocolate and ghee together in a heatproof bowl suspended over a saucepan of simmering water.
Beat the eggs, almonds, honey, cinnamon, vanilla, and salt together in a food processor or using a hand whisk until it forms a cake batter. Beat in the melted chocolate.
Pour the mixture into the prepared tin and scatter with the raspberries.
Bake for around 20 minutes or until cooked on the outside but still fudgy in the middle. Cool and cut into small squares.