I don’t know about you, but I love a good brownie. Rich, fudgey, chocolatey goodness often found in a box and full of chemicals and preservatives. I’ve made my fare share of boxed brownies, and I will freely admit they’re delicious. But I’d rather eat something that doesn’t have a shelf life longer than I do. (And I’d recommend you do too.)
I’ve said before that I’m not a diet follower, and that’s still true, but I do lean more towards a paleo-like diet. I like the emphasis on veggies, and my husband likes meat; it’s a win-win. And I like that many of my favorite treats can still be enjoyed. Dessert without the guilt? Sign this girl up.
So when I set out to remake the brownie, I decided to make it a paleo version. Plenty of protein and fat (great for a nursing mom), and zero white sugar (because sugar is bad, in case you didn’t know). Bonus? They’re still rich and fudgey and full of chocolately goodness. Do they taste exactly like a boxed mix? Sorry, no, but who really wants that anyway?
The combo of dates and maple syrup adds the perfect sweetness, while the hint of coffee helps balance and add richness. I used decaf because I give these to my kids, but you can certainly use regular.
(And word about the dates: soak in the boiling water for 10-20 minutes and blend into a smooth paste. This mixes in beautifully.
To start, you need to mix the cocoa powder and the oil. This can be done in the microwave; just heat up the oil until liquid and mix the cocoa in. (If it starts to thicken or harden up again, give another quick zap.)
Meanwhile, mix all the wet ingredients together: the eggs, the almond milk, the coffee, the date puree, the almond butter, vanilla, and the maple syrup.
Give it a good whisk.
Add in the oil/coca mix and whisk it in. Be sure to take a moment to marvel at that beautiful chocolate richness.
Let little helpers mix it in!
Add the coconut flour. Don’t be afraid of the small amount. Coconut flour absorbs a lot of moisture. Whisk together until it’s relatively smooth.
Pour in a greased 8×8 baking dish and bake at 350 degrees for 30-35 minutes or until done.
Try and let cool before digging in.
Rich and Fudgey Paleo Brownies
- 1/3 c coconut oil
- 1/2 c cocoa powder
- 6 eggs
- 1/2 c dates softened in 1/2 c boiling water and pureed
- 1/2 maple syrup
- 1/4 c unsweetened vanilla almond milk
- 1 tsp vanilla
- 1 tbs brewed decaf coffee
- 1/4 almond butter (unsweetened)
- 1/2 c coconut flour
- pinch salt
Melt coconut oil in the microwave. Stir in cocoa powder. Set aside.
Meanwhile, whisk together eggs, date puree, maple syrup, almond milk, vanilla, coffee, almond butter and pinch of salt until combined.
Add cocoa and oil mixture and stir until combined.
Wisk in coconut flour until (relatively) smooth. Pour into a greased 8×8 baking dish and bake at 350 degrees for 30-35 minutes until done.