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If you use a highly deoiled one, the brownies will get a stronger, slightly bitter aroma. 3 heaped tbsp coconut oil (50 ml of melted) + some extra for greasing the baking tray Grease the baking tray with some coconut oil and preheat your oven to 180 degrees C. In a small pot (or in the microwave) melt the coconut oil and combine it with the sweet potato.

If you want them to be refined sugar-free, make sure you use cocoa nibs instead of chocolate chips. Make sure you place the dough in the fridge for at least 30 min, so the coconut oil can harden and it is easier to shape the cookies. If needed chop the cranberries into small pieces and add them along with the chocolate chips and a pinch of salt to the mixture. In the meantime, preheat the oven to 160 degrees C and line a baking tray with parchment paper.

Following a balanced diet is a great thing. However, sometimes the motivation to eat healthily can go a little too far and turn the relationship to food into a negative one

However, because raw cocoa butter has quite a long shelf life, I recommend to order a big bag online. Chop the dried fruits, hazelnuts and pumpkin seeds in into small pieces and mix them together in a medium bowl. While the cocoa butter is melting, line a rectangular baking dish or food storage container with cling film or parchment paper. Fill the mixture into the lined baking dish or container and press it down with the backside of a large spoon.