We asked Sarah Wilson and her I Quit Sugar team to share their ultimate sugar free Easter treat! These sugar free brownies are sure to impress! “This recipe is a great showstopper,” says the I Quit Sugar Team. “The novelty of peeling back the eggshells to reveal a chocolate brownie will have the kids busting with excitement. Make this dish at Easter rather than loading the kids up with cheap and nasty store-bought guff.”
Preparation time: 15 minutes
Cooking time: 25 minutes
1 cup pumpkin purée
1/3 cup milk
1/4 cup rice malt syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla powder or extract, optional
1/3 cup coconut flour
1/4 cup raw cacao powder
2 teaspoons baking powder
- Preheat the oven to 170°C.
- Using the pointy end of a sharp knife, pierce the top of 12 eggshells and peel back enough shell so that the opening is big enough to pipe brownie batter into. Shake contents of 10 of the eggs into a bowl to refrigerate for later, and two into a smaller bowl for use now. Wash the eggs out thoroughly using warm water.
- Lay crumbled aluminium foil in a cupcake tin, forming a base to stand the eggs. Place the prepared eggshells in the cupcake tin.
- In a small saucepan mix together the Pumpkin Purée, milk, syrup and coconut oil. Place over low heat and stir until the mixture begins to melt. Remove from the heat and set aside to cool slightly. Add the vanilla powder to the reserved eggs and beat until light and fluffy.
- In a large bowl mix the flour, cacao and baking powder. Add the pumpkin mixture and beaten eggs then stir to combine. Transfer mixture into a piping bag fitted with a round nozzle. Pipe batter into prepared eggshells to about three-quarters full. Bake for 15–20 minutes or until a skewer comes out clean.
These eggshell brownies are just one of 80 delicious sugar free recipes in I Quit Sugar’s The Chocolate Cookbook Vol.II available online for $19 at IQuitSugar.com