Paleo coconut cream brownies are gluten-free, refined sugar-free, and flour-free but they’re still 100% decadent and delicious. You’ll never miss the sugar!
Helllllooooooo! Happy 2018! How were your holidays? Were they wonderful? Did you stay up ’til midnight and eat your weight in junk food?
Cookie and I had a ridiculous amount of fun visiting family last month; she especially loved the part where she broke the zipper on her carrier 20 minutes into the flight up to Oregon and got to spend the rest of the flight in my lap. . . #dogmomproblems
But anyway, if you’re like me, you spent December eating cookies for breakfast and potato chips for dinner, and you woke up on the first day of the new year resolving to make a few changes.
Errrr, slight changes. Ever-so-slight.
Maybe, just maybe, it’s time to eat a smidge less refined sugar. (I know! Who am I right now?)
I’m all about indulging at times, but doing it every day for a month has left me feeling like I need to eat nothing but carrots and celery until Easter.
And since I’ve been meaning to get more into paleo baking for the sake of my gluten-intolerant and sugar-shunning loved ones, a new year seemed like the perfect opportunity.
When it comes to brownies, I want ooey, gooey, fudgy bites of chocolate heaven. I’d rather have no brownies at all than eat a “healthy” version with anemic flavor and questionable texture.
So I’ve been tweaking this paleo brownies recipe for months now trying to get it exactly where I, with my high standards, want it.
Fudgy and rich with a swoon-worthy OH-SO-CREAMY coconut topping, no one would ever guess these coconut cream brownies are refined sugar-free AND gluten-free. (Truly, you’ll want to eat the coconut cream topping with a spoon. It’s insane in the most delicious way possible.)
Paleo coconut cream brownies are perfect for those of us trying to eat less refined sugar, but they’re also great for people who like a traditional gluten- and sugar-filled treat.
Because paleo coconut cream brownies are the best of both worlds: healthy and decadent.
Just like I’m hoping 2018 will turn out to be! Or something like that 🙂
- 1/2 cup cacao powder
- 1/2 cup flaxseed meal
- 1 teaspoon baking soda
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon salt
- 1/2 cup full-fat coconut milk
- 3 large eggs
- 1/4 cup raw honey
- 1 tablespoon creamy almond butter
- 1 teaspoon vanilla extract
- 1/3 cup Paleo-friendly dark chocolate, finely chopped
- 1 (13.5-ounce) can full fat coconut milk
- 1/4 cup arrowroot powder
- 3 tablespoons honey
- 1/8 teaspoon salt
- 3/4 teaspoon vanilla extract
- 3/4 cup unsweetened shredded coconut
- Preheat the oven to 350 degrees. Grease an 8-inch square baking pan with coconut oil and line the bottom with parchment paper. Set aside.
- Combine the cacao powder, flaxseed meal, baking soda, espresso powder, and salt in a medium mixing bowl and whisk to combine.
- Whisk the coconut milk, eggs, honey, almond butter, and vanilla extract together in another medium bowl. Gradually stir the cacao mixture into the coconut milk mixture until just combined. Fold in the chopped chocolate.
- Pour the batter into the prepared pan and smooth the top. Bake 20 to 26 minutes, until a toothpick inserted into the center comes out with just a few crumbs. Cool completely on a wire rack.
- Combine the coconut milk, arrowroot powder, honey, and salt in a small saucepan set over medium heat. Cook, whisking constantly, until mixture thickens significantly and no liquid remains. (It will begin to bubble a little and look like it’s not really thickening, then all of a sudden it will get thick.) Remove from the heat and stir in the vanilla and coconut.
- Spread over the cooled brownies and refrigerate until coconut layer sets. Slice into bars and serve.
Adapted from Paleo Desserts for Dummies