One more day . . . are you ready?!

I think I am.

I mean I just have to wrap gifts but apart from that I think I’m done?!

I think?!

Why do I always feeling like there is something I have forgotten to get or do or someone I have forgotten to buy for?

I guess it’s kinda like when you leave the house and wonder if you left the iron/oven/heater on?! I mean you’re 99.9% sure you turned it off but theres that pesky 1% doubt that makes you go back and check just in case!

I have checked, checked and re-checked. Im preeeeeettttyyyy sure I am done.

So lets celebrate and go make us some brownies. You know just incase you need an extra, last minute dessert for your Christmas Eve/Day get together.

Plus you can never have to much chocolate right?!

After all it’s better to be safe than sorry! We best make sure we have enough dessert, you know . . .  just in case we have miscalculated the number of guests or how much people may eat etc.

When it comes to eating, food, especially dessert you can never be to careful. It’s Christmas afterall I’d hate for anyone to miss out.

So let’s make us some super fudgey, seriously decedent, flourless Dark chocolate brownies you know, just to be safe.

And while we’re at it, let’s make them look all kinds of festive by throwing in some pretty little pomegranate arils to give those fudgey, rich, decadent little brownies a burst of slightly tart, incredibly refreshing sweetness with each bite.

And then just because we can, lets throw in a sprinkling of crushed up pistachios because –

1 – They add a nice christmasy colour contrast

2 – The saltiness of those little pistachios balances out the tart sweetness of those glorious little pomegranate arils and enhances the intensity of the chocolate which you and I both know is never a bad thing.

These Flourless Dark Chocolate, Pomegranate and Pistachio Brownies are seriously indulgent although not overly sweet which I just love.

They are seriously fudgey and incredibly rich but the pomegranate and pistachios seem to balance out the richness just perfectly.

It’s almost like these incredibly decedent, fudge like brownies have their own built in palate cleanser which leaves you wanting to go back for bite, after bite, after bite.

Personally, I think these brownies are at their best when served cold, straight from the fridge. Something about allowing them to chill makes them even more fudgey ♥

I don’t know about you but I definitely prefer my brownies to be more fudgey than cakey and these Flourless Dark Chocolate, Pomegranate and Pistachio Brownies are definitely on the fudgey side of the fence thats fo’ sure.

I loved them served straight up, naked, just as they are but you could totally serve them with a dollop of coconut (or Greek style) yogurt or even pour over a little cream or ice cream if you’re feeling fancy.

Flourless Dark Chocolate, Pomegranate and Pistachio Brownies – Merry Christmas indeed!

Flourless Dark Chocolate, Pomegranate and Pistachio Brownies

Makes 18 tiny but mighty, intensely chocolatey, pistachio and pomegranate studded fudgey brownie bites

Ingredients –

1 Tablespoon of coconut butter (or oil), melted and cooled

1/2 cup of good quality dark chocolate

3 eggs, separated

1/4 cup coconut sugar or raw earth sweetener (increase to 1/3 cup if you prefer a sweeter brownie)

1 teaspoons vanilla extract

1 teaspoon of instant espresso

1/8 teaspoon of ground cinnamon

a pinch of salt flakes

1 Tablespoon of pistachios, roughly chopped (plus more for garnish/decoration)

1 Tablespoon of pomegranate arils (plus more for garnish/decoration)

Optional add-ins –

1-2 scoops of Collagen – for gut healing goodness

1 teaspoon of Maca – for hormone balance

Method –

1 – Preheat your oven to 175’C (350’F), grease and line a square, 8×8 inch pan with parchment/baking paper and set aside.

2 – Place your chocolate and espresso granules into a small saucepan and set aside.

3 – In a small bowl or jug whisk together coconut oil and vanilla along with 1 Tablespoon of boiling water then pour into your saucepan over chocolate/espresso.

4 – Place saucepan over low heat stirring frequently until melted, smooth and deliciously glossy. Set aside to cool slightly

3 – In a medium bowl, beat your egg yolks and sugar until its thick, smooth and pale yellow.

4 – Turn your beaters to low and carefully add the lukewarm chocolate/coconut oil mixture then set aside.

5 – In a clean, medium size bowl whisk egg whites, cinnamon and salt until firm peaks form.

6 – Gently fold 1/3 of the egg whites into the chocolate mixture then fold in the remaining 2/3 of your egg whites until almost combined.

7 – Add the chopped pistachios and pomegranate arils and give it one last stir, taking care to ensure the mixture remains light. Do not over mix.

7 – Pour mixture into your prepared baking pan and bake for 15-20 mins until set and a cake tester comes out clean with just a few crumbs crumbs attached when inserted into the centre.

8 – Allow to cool for up to 10 mins in the pan, it will begin to sink/deflate immediately. Do not freak out, this is totes normal.

9 – Carefully run a knife around the edges of your cake pan just to make sure it hasn’t stuck then allow it to cool completely.

10 – Once cool, remove from the pan taking care to peel of any remaining parchment/baking paper before transferring to a plate/cooling rack/serving platter.

11 – To serve – slice into bite size squares, dust with icing sugar and serve with an extra sprinkling of pistachios and pomegranate arils and maybe a shaving or two of dark chocolate just because we can.

Enjoy xoxo

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Question of the day –

Tell me, whats your Christmas day game plan? Traditions? Games? Eats? I want to know it all?!