I don’t post a lot of ‘paleo’ desserts for a couple of reasons…
#1 Although completely grain, dairy, and legume free, they really aren’t paleo. Don’t fool yourself into thinking that they are good for you. They’re not… they’re desserts. They are however, a much better option if you want to splurge, but don’t want to completely fall of the wagon and make yourself sick.
#2 Alternative flours just don’t bake like the real stuff. In my pre-paleo life, I was the queen of chocolate chip cookies. I have however, failed trying to make paleo baked goods many more times than I’ve succeeded. Lesson- baked goods are not paleo.
So now that we all understand that this is a recipe for brownies, not broccoli, enjoy. These brownies are so good, it would be dangerous to make them anytime other than right before a party… you do NOT want these lying around the house. Keep in mind, you can always pack up half the batch in an airtight bag and hide them in the back of the freezer for a couple of months.
1/4 cup Almond Butter, smooth and unsalted
1/4 cup Coconut Oil
2 teaspoons Vanilla Extract
1/3 cup Honey
2/3 cup Canned Coconut Milk
1/3 cup Almond Flour
1/3 cup Coconut Flour
1/3 cup Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Cinnamon (optional)
2/3 cup Mini Semi-Sweet Chocolate Chips (make sure they are gluten, dairy, and soy free)
Combine wet ingredients and mix until smooth. In a separate bowl, mix the dry ingredients together. Stir the dry ingredients into the wet, until just combined, then stir in the chocolate chips.
Pour the brownie batter into a coconut oil greased 9×9 glass pan.
Bake the brownies for 30 minutes at 350.
Makes 18 brownies.