We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
180g light cholesterol spread
175g unrefined brown sugar (or sweetening equivalent such as blitzed up Medjool dates)
3 tbsp high grade maple syrup
100g cocoa powder or raw cacao if making a vegan batch
80g wholemeal plain flour
1/2 tsp baking powder
Splash of vanilla extract
80g of chopped nuts (I like to mix pecans and walnuts)
Preheat the oven to 180 fan.
Beat the butter and the sugar together in a big bowl until well combined.
Add in the egg and beat well to combine. I just use a wooden spoon and a bowl for all this, it doesn't need to be elaborate.
Add the vanilla and the cocoa and beat to a sumptuous chocolatey goo.
Add the flour, baking powder and nuts and stir to combine. Don't beat too much now or it'll get tough.
Spoon into a greased cake tin. I use a couple of loaf tins so you get more edges, but a round 9-inch cake tin or a square 8-inch will work nicely, too.
Bake for 20-25 minutes. I like mine fudgy in the middle but set on top so I take it out after 20.
Leave to cool completely in the tin and then cut into 20 even pieces, lever out with a pallet knife and enjoy.
Walnuts are excellent for your heart as they are rich in omega-3 fatty acids.
There is some sugar in this recipe, but not much. It translates to about 5/6% of your recommended daily carbohydrate allowance. If you rather avoid sugar, it can be replaced with a lower GI alternative, such as dates or syrups. If using a wet ingredient, be mindful you may need an additional 10-20g of flour.
Cocoa is thought to be quite a nice source of antioxidants called flavonoids, which might play a hand in 'relaxing' blood vessels.