Craving something sweet while managing PCOS? These gooey chocolate brownies are the perfect treat, offering a delicious balance of indulgence and nutrition. Made with wholesome ingredients like steamed pumpkin or sweet potato, coconut flour, and cacao powder, these brownies are rich in fibre and low in sugar, making them ideal for blood sugar management. With a satisfying 7 grams of protein and 8 grams of fibre per serving, they’re a guilt-free dessert that supports your weight loss goals. Topped with a luscious icing made from dark chocolate and coconut cream, these brownies are best enjoyed chilled, offering a rich, decadent flavour that’s perfect for any time of day. Indulge in a healthier dessert option that aligns with your PCOS-friendly lifestyle!

Macros

Serves 8 | Calories 296 | Protein 7 | Fat 19 | Carbohydrate 27 | Fibre 8

Ingredients

• 2 cups steamed pumpkin or sweet potato (approx 1/4 of a large Kent pumpkin)
• 1/2 cup cacao powder
• 1/2 cup coconut flour
• 3 free range eggs
• 1 tsp bi-carb soda
• Pinch of sea salt
• 4 tablespoons brown Lakanto (erythritol and monkfruit)
  
  

Icing Ingredients

• 1 cup Ayam coconut cream (scoop out the thick cream)
• 100g dark chocolate (I used Lindt dark)
  
  

Method

• Preheat your oven to 180°C.
• Blend pumpkin until smooth with an immersion blender or blender.
• In a large bowl combine all ingredients – make sure that everything is mixed well and there are no chunky bits. If you have an immersion blender you might like to use it again here.
• Prepare a loaf tin with baking paper, greased lightly with coconut oil.
• Place in your oven and bake for 30-35 minutes, or until a knife comes out clean. Allow to cool. Note that it will firm up as it cools.
• To prepare icing, melt 100g dark chocolate and 1 cup of coconut cream over a double boiler or on very low heat in a saucepan. Stir continuously until the icing becomes thick. Allow to cool slightly.
• Once the brownie has cooled then ice it and pop it in the fridge to set.