When I’m in the mood for something sweet, I have a couple of go-tos I like to indulge in. These brownies are definitely on that list! They’re decadent and filled with lots of fiber from the chia seeds and whole grain flours such as teff and sourghum, to leave you feeling satisfied without the “wound-up” and “strung-out” sugar high. Raw cacao powder is my favorite to use as it is high in antioxidants and only has trace amounts of caffeine. If you have a dairy allergy, feel free to use all coconut oil in place of the butter.


Wet Ingredients:

¼ cup ground chia seeds

6 large Mejool dates, pitted

1¼ cup hot purified water

¼ cup pastured butter, plus more for greasing

¼ cup virgin coconut oil

½ cup coconut sugar

2 tablespoons real maple syrup

2 teaspoons real vanilla extract


Dry Ingredients:

¼ cup arrowroot starch

⅓ cup raw cacao powder

¼ cup sorghum flour

¾ cups ivory whole grain teff flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon sea salt


½ cup dark chocolate chips or chopped dark baking chocolate


Preheat oven to 350 degrees F.


Add chia seeds, dates and water to a blender and blend on high until fully emulsified. Allow mixture to stand for 5 minutes while prepping dry ingredients in separate bowl.


Add arrowroot, cacao, sorghum and teff to a mixing bowl and incorporate. Stir in the baking powder, soda and salt and set aside.


Grease a brownie pan with butter and finish mixing wet ingredients. Add butter, oil, sugar, syrup and extract to the blender and blend again to incorporate. Add the wet ingredients to the dry ingredients and mix to incorporate. Stir in the chocolate chips and then fill the baking dish with brownie mixture.


Bake for 20-25 minutes until a toothpick comes out of the center of the brownies dry. Allow brownies to cool before cutting and serving. If you serve right away, brownies taste more like chocolate cake. Brownies become fudgier and taste best chilled. Store brownies refrigerated. Enjoy!

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