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Makes 12


100g (4oz) good quality dark chocolate (70% cocoa solids for flavour) 

150g (5 ½ oz) coconut oil, butter at room temperature100g (4oz) stevia/xylitol

2 ripe bananas, mashed

4 large eggs, preferably free-range or organic, beaten

2 tsp vanilla extract (not artificial vanilla flavouring)

150g (5 ½ oz) ground almonds

2 tsp baking powder (gluten free if necessary)

25g (1oz) cocoa powder

200g (7oz) hazelnuts, chopped


1. Preheat the oven to 180°C/350°F/gas mark 4.   Line a 22cm (9in) square baking tin with baking paper.


2. Melt the 100g of chocolate over a bain marie .


3. Cream the oil, butter  and xylitol until soft and fluffy, then either blend in the rest of the

ingredients in a food processor or, to do it by hand: beat in the chocolate, bananas, beaten eggs and

vanilla extract and then stir in the chocolate chips, ground almonds, baking powder, cocoa powder and

chopped hazelnuts.


4. Pour the mixture into the prepared tin and bake for around 20 minutes or until the mixture no longer

wobbles when shaken and the top is just firm to the touch.   You don’t want to cook it for too long or the

brownies will lose their squidgy quality.   Leave to cool then cut into slices for serving.


*    Vegetarian

*   Suitable for freezin

*   Can be made in advance

* Gluten free (if use gluten free baking powder), Wheat free, Dairy free (if use coconut oil or dairy free margarine) & Yeast free.


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