Sunday, 21 April 2013

Paleo Chocolate Brownies

Paleo Chocolate Brownies

So it was Saturday morning and boyfriend and I were supposed to be heading to the Health and Fitness Expo in Sydney but as nature would have it, the heavens had well-and-truly opened and it was pooouurrrinngg with rain!

We were all ready to go when we looked at each other... noted that it was also very chilly, and decided to retreat to bed :). After all - the expo was continuing tomorrow and sunshine was forecast.

Unfortunately while my better half is wonderfully talented when it comes to sleeping, I do not have such a well developed (and practiced) talent - so instead of rolling over for a little bit more shut-eye, I answered his request for muffins and brownies and decided to get baking.

The specific request was "Banana and Raspberry muffins" which I answered, but unfortunately I feel that they could be better. The winner of the day however was these delicious chocolate brownies! This was a true impromptu baking session whereby I threw random amounts of things in the food processor and various bowls and I'm so happy with the result.


Paleo Chocolate Brownies
2 cups almond meal
4 tbs cocoa
1 tsp bi carb soda
1/2 tsp Himalayan sea salt
2 tbs coconut oil (melted)
1/2 cup almond milk
1/2 tbs almond butter
2 eggs
4 medjool dates (pitted)
1 tbs honey*
500g dark chocolate, chopped. The darker the better - I used Green and Blacks Organic 85% cocoa.


Preheat oven to 160 degrees celcius
Line a square cake/brownie tin with baking paper. Use coconut oil to help the baking paper to stick.

Combine all dry ingredients in a bowl and combine with wooden spoon.
Combine coconut oil, almond milk, almond butter, eggs, dates and honey in a food processor and combine.
Pour the wet mixture into the dry mixture and stir until smooth.
Add chopped dark chocolate and stir until evenly mixed through batter.
Pour batter into a square cake/brownie tin and spread evenly.

Place in the oven for approximately 30 minutes or until the top springs back and a cake tester comes out clean.

Let the brownie sit until slightly cooled before removing from the pan otherwise it may break.


But seriously.... these are so good.

Would be amazing served warm with some coconut ice cream but they are also amazing eaten directly from the fridge!

*I used Organic Australian Rainforest Honey. I did a bit of an experiment with honey - between this honey < and the supermarket "home" brand honey. The taste is vastly different and is extremely overpowering in the cheaper supermarket brand. I recommend spending and extra dollar or so on your honey and enjoying a more natural, mild honey taste.

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