If you follow me on Instagram, you’ll know that I firmly believe in an 80/20 lifestyle: 80% healthy, delicious food and 20% totally-worth-it treats. I first tried Monty Bojangles’ boozy Bucks Fizz truffles at Christmas and was blown away by the rich, melting texture and fragrant flavours. Their lovely marketing team chose my truffle & Greek yoghurt picture as their monthly favourite and offered me the chance to create recipes with some more of their truffles, which of course I said yes to!
In January I began a ten week muscle-building phase, eating more food than ever and easily fitting treats into my macronutrient goals. Now cutting my calories slightly, I’m still eating amazing amounts of food but need to be a little more clever at incorporating treats into my day. Rather than take a ‘cheat meal’ approach, I mostly prefer to add small amounts of indulgent ingredients into healthy recipes to give me the best of both worlds.
As I mentioned in my mocha bliss ball recipe, I now eat more chocolate than I did before I began eating healthily, so there’s no need to deprive yourself! These brownies balance sweet Flutter Scotch truffles with two vegetables and coconut flour, the soluble fibre in which slows the release of sugar into your bloodstream.1 Feeling saintly? Simply swap the truffles for melted cacao nibs or 90%+ cocoa dark chocolate, and 1 tbsp coconut oil or honey, for a 100% healthy vegan and Paleo brownie.
Flutter Scotch brownies: a true 80/20 recipe
Ingredients (makes 7 brownies):
170g sweet potato (raw weight)
7 Monty Bojangles Flutter Scotch cocoa dusted truffles (add extra, chopped cookies & cream Monty Bojangles truffles into the mixture just before baking for a really indulgent crunchy texture!)
1 tsp baking powder
100ml milk (I used unsweetened almond milk but use a milk of your choice)
30g coconut flour
60g grated courgette
1. Pre-heat your oven to 180°c (160°c for fan ovens).
2. Peel, dice and steam the sweet potato until soft.
3. Melt the truffles and milk together in the microwave, or in a bain-marie over a pan of boiling water.
4. Mash the sweet potato in a food processor, or by hand.
5. Combine the coconut flour and baking powder in a mixing bowl.
6. Gently stir the melted chocolate mixture, grated courgette and mashed sweet potato into the dry ingredients.
7. Pour into a lined baking tray, and bake for 20 – 30 minutes until a skewer comes out clean.
8. Leave to cool, then slice and tuck in!
Nutritional information (per brownie):
91 calories / 4.7g fat / 9.4g carbohydrates (of which 5.4g sugar) / 2.3g fibre / 1.5g protein