Today’s post is sponsored by awe. Awe at my surroundings. Awe at my loved ones. Awe at nature. But mainly awe at the human body. It is such a great and powerful thing, and I think it deserves a round of applause.
I was out running today (something I have unexpectedly become quite attached to) and this wave of emotion came over me. There I was, jogging along, without stopping, for some time. These limbs were rotating and bending a long, without complaint. The human body is an amazing thing, and what it can accomplish is even more inspiring. For possibly the first time ever, I felt proud of my body, and it’s capability. It’s willingness to keep going, keeping my legs moving, arms swinging, heart beating.
I want to do a marathon this year. Something which is pretty ambitious (super ambitious for me!) but I really want to do one. I’m starting to get into running a lot more, and would like to set myself a goal, an aim of achievement! I applied to the NY Marathon, but unfortunately didn’t get a place. My Mum on the other hand, got one. WOOHOOOO, go mumma! I encouraged her to sign up with me, so feel a little bad I won’t be running along side her. I will, however, be cheering my heart out from the sidelines. Plus, I’m not going to complain about a holiday to New York now, am I?
These brownies are a great post-run treat. They’re gluten free, are low in sugar, and have no dairy, just some eggs for protein. Perfect to get some fuel in you after that soul boosting run.
250g organic dark chocolate (dairy free)
150g ground almonds
3 tablespoons coconut oil
3 + 2 tablespoons tahini
2 large eggs
2 heaped tablespoons organic cocoa powder
1 tablespoon date syrup (use maple if you don’t have date)
1 teaspoon vanilla essence
Pinch of sea salt
Optional: Cacao nibs / dried cranberries / flaked almonds
In a pan, melt the chocolate, tahini and coconut, stirring well to combine. Set aside
In a bowl, beat the eggs for 5 mins, until they start to become fluffy. Add in the vanilla, date syrup, cocoa powder and salt. Beat well.
Fold in melted choc mixture.
Fold in ground almonds, and if using, nibs/almonds/cranberries
Pour into a lined baking tray. Dollop the tahini around the mix, and using a knife, swirl it throughout the tray.
Bake for 20- 25 mins. Bake at 350F or 170C!
Once cooked, leave to cool and, for best results, refrigerate for at least 2 hours.