Charissa Areington is a Hong Kong-based health and fitness nutritional coach who brings us a delicious recipe each week. The recipes are based on Nuzest, a premium supplement designed to provide the body with the balance of vitamins and minerals it needs. As the holiday season approaches, we’re focusing on festive dishes. We all know the joys and challenges of holiday time, but by adding a bit more wholesomeness to our dishes, we don’t have to feel we are totally jeopardising our hard-earned healthy practices this year. This Flourless Pecan Cranberry Brownie recipe is one example.
A word from Charissa
This Christmas-time, I want to share some simple yet quick and easy swaps you can do. With healthier simple Christmas desserts, you can satisfy your sweet tooth without the guilt. Spending less time in the kitchen and more time with loved ones is an added bonus!
These low-carb, dark chocolate brownies with pecan nuts and cranberries are the ultimate festive treat and easy to make. Super gooey and chewy, they’re loaded with nut goodness along with added protein. Perhaps they will become your new festive flourless brownies!
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Flourless Pecan Cranberry Brownie Recipe
Ingredients
Brownie base:
- 2 servings of Nuzest Clean Lean Chocolate Protein
- 1.5 cup of pumpkin puree
- 1 cup of hazelnut butter or almond *
- 1/2 cup of raw dark cacao powder
- 1/2 cup of chopped pecans
- 1/3 cup of dehydrated cranberries
- 2 teaspoons of Manuka honey ** Optional
White chocolate drizzle:
- 1/3 cup of melted cacao butter
- 2 tablespoons of cashew nut butter
- 1 teaspoon of vanilla extract
- 1-2 teaspoons of Erythritol
Dark chocolate drizzle:
- 1/3 cup of melted cacao butter
- 2 tablespoons of cashew nut butter
- 1 teaspoon of vanilla extract
- 1 tablespoon of coconut oil
- 3 tablespoons of raw dark cacao powder
- 1 teaspoon of Erythritol
Instructions
Brownie base:
- Preheat oven to 180 degrees Celsius.
- Grease a square baking tray with coconut oil and line tray with parchment paper.
- In a large blender, mix all the brownie ingredients together until smooth.
- Pour the brownie mix into the pan and bake in the oven for 20 minutes.
- Once cooked, allow the brownies to cool on a rack.
Chocolate drizzle:
- You will need two separate mixing bowls for the white and dark chocolate drizzle.
- Melt the cacao butter at low temperature and mix with the rest of the ingredients.
- Pour the chocolate drizzle over the cooled brownies.
- Pop them in the fridge to set or enjoy them as warm brownies.**
- Optional: Sprinkle some fresh pomegranate and dried cranberry seeds onto the brownies (after cooling in the fridge for 20 minutes).
Notes:
* To make the nut butter a bit runnier, pop it in the microwave for a few seconds until smooth and runny.
* * For denser, fudgier brownies, leave them in the fridge until the next day.
About Charissa
Charissa, originally South African, lived in a few countries, before relocating from Singapore to Hong Kong. As an Online Health and Wellness influencer, Fitness/Nutrition coach, she loves sharing health and wellness where and when she can, especially when it comes to finding healthier alternatives to those not-so-healthy meals.
Special Offer
EL readers can enjoy 10% discount on all products purchased on the Nuzest online shop. Simply enter the code “charissa10” upon checkout to apply the discount. Delivery is free.
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