I’ve been wanting an excuse to try out some healthy brownie recipes for absolutely ages, and as it was a friend’s birthday this weekend I thought this would provide the perfect opportunity (great bowl licking opportunity for me too 😉 ).
There are a lot of paleo brownie recipes out there, all using various techniques to recreate the goo of the butter and muscovado sugar that real brownies are famous for (my favourite in the world are those found at London’s Borough Market). Anyway, I found one that suited the ingredients I had available and gave it a whirl, making a few adaptations such as including the coconut flour and slithered almonds for a crunchy top. These are VERY indulgent, and whilst dark chocolate isn’t 100% strictly paleo, many paleoists consume it as a treat every now and again (me included so long as it’s always at least 70% cocoa). Total nom.
Ingredients (makes 16 brownies)
- 170g dark chocolate – at least 70%
- 200mls of canned coconut milk
- 75g unsweetened dried dates
- 2 eggs
- 1 cup ground almonds
- 1/4 cup coconut flour
- ½ teaspoon salt (Himalayan)
- ½ teaspoon gluten free baking powder
- slithered almonds to top
- Pre-heat oven to 175 degrees C
- Blend dates and coconut milk in blender until as smooth as possible (will depend on how expensive your blender is – I want a Vitamix!!)
- Pour coconut milk mixture into saucepan and warm over low heat.
- Break up chocolate and add into saucepan, stirring till completely melted into the milk.
- Remove saucepan from heat.
- Stir eggs into the mix.
- Add the ground almonds, coconut flour, salt and baking powder, till combined.
- Grease (olive or coconut oil) and line a baking tray (I used a 9inch round tin, but an 8×8 square one would be preferable for optimal brownie slicing).
- Pour batter into baking dish, ensuring an even spread.
- Sprinkle slithered almonds over the batter.
- Bake in the oven for 20-25 minutes.
- Cool, slice into brownie pieces and serve.