Paleo Brownies

These Paleo brownies are simply unbelievable- moist, chocolaty, and full of gluten-free goodness. They will knock the socks off of even the most die-hard gluten-full brownie lover. All of my taste testers said they could not believe these Paleo Brownies were not only gluten-free, but grain-free as well.

Sweetened with a mere seven dates in the entire batch of brownies, and a bit of stevia, these Paleo Brownies are also full of rich coconut oil and dark chocolate. And when I say “dark chocolate” I mean super dark chocolate –as in 100% cacao with no added sugar.

I tested this fudgey dairy-free dessert with two different brands of 100% chocolate, using Ghirardelli in some batches and Life Opening Chocolate in others; both worked equally well. Ghirardelli is cheaper, and Life Opening is organic.

Paleo Brownies

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• 1 cup blanched almond flour ( can substitute cashew flour, pecan flour, not coconut without increasing eggs and liquid) 
• ¼ teaspoon celtic sea salt
• 
• ¼ teaspoon baking soda
• 4 ounces baking chocolate (100% cacao)
• 7 Medjool dates (1/2-2/3 cup) pits removed
• 3 large eggs
• ½ cup coconut oil, melted
• ½ teaspoon vanilla stevia liquid 
• **** can sub 2 Tbl of honey or maple syrup and a touch of  vanilla
  

1. In a food processor, pulse together almond flour, salt and baking soda
2. Pulse in squares of dark chocolate until the texture of coarse sand
3. Pulse in dates until the texture of coarse sand
4. Pulse in eggs
5. Pulse in coconut oil and stevia until mixture is smooth
6. Transfer mixture to a greased 8 x 8 inch baking dish
7. Mixture will be very thick, smooth with a spatula
8. Bake at 350° for 18-22 minutes
9. Cool for 2 hours, then serve

Makes 16 brownies

When you make these brownies be sure that your dates are not hard and too dry or you will end up with a crumbly mess. Mine were beautifully moist which helped the batter come out perfectly. 
Tip: cover and soak dates in warm water for 10 minutes. drain and then add to recipe. 

Another idea: 2 tbsp of honey + a little vanilla to replace the  vanilla stevia…and swirl in spoonfuls of almond butter!