Mint-Moringa Choco Chip Brownies

Moringa is a supplement that can be used in any preferred way! It is a great addition to diets, supporting general health & wellness in many ways. Also known as 'Nature's multi-vitamin'.

Here's a recipe by The Nil By Mouth Foodie




  • 1 cup white tahini
  • 1 cup coconut yog, I used coconut collaborative
  • 2/3 cup cacao or cocoa, I used Choc chic cacao
  • 1/2 cup coconut flour
  • 1/2 cup maple syrup
  • 1 cup coconut sugar
  • 2 tbsp flaxseed eggs
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp himalayan salt
  • 2/3 cup choc chips


  • 1 cup cashews, soaked overnight
  • 160 ml coconut cream, waitrose do a small tin
  • 6 tsp natural mint extract
  • 3 tsp Dhow foods Moringa powder
  • 2 tsp vanilla extract
  • 1.5 tbsp maple syrup
  • 1/2 cup choc chips


  • Preheat the oven to 180c
  • Line a 8x8 baking tin with foil and give it a good grease with coconut oil.
  • Make the flaxseed egg. Mix flaxseed meal with 6 tbsps of water and leave for 5 mins.
  • In a large bowl bung in tahini, coconut yog, maple syrup, coconut sugar, flaxseed egg and vanilla extract.
  • In another bowl add the coconut flour, baking powder, salt and cocoa/cacoa. Whisk to get rid of any lumps.
  • Add the dry ingredients into the wet bowl along with the choc chips. Give it a good stir with a spoon till combined.
  • Pour into the baking tin, whack in the oven on the middle shelf and cook for 40-45 mins. Cool in the tin before lifting out.
  • While that's baking crack on with the frosting. Bung all ingredients in a blender and blitz till smooth and creamy. Scrap into a bowl and chill for at least 3 hours to firm up (this stage can be done in advance)
  • When ready to frost, take the frosting out the fridge and beat with a hand held whisk for around 3 mins till fluffy. Fold in the choc chips. Spread the frosting on top of the brownie and chill for a couple of hours to firm up before slicing.
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