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| Bacon and birthday candles optional, of course! |
Paleo Brownie Recipe:
Ingredients:
1 3/4 cup almond meal (We use Trader Joe's Almond Meal)
3/4 cup Dutch process cocoa powder (We use Droste. It is extra rich)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs (room temperature)
1 cup coconut milk (full fat variety in a can)
3/4 cup maple syrup
2 teaspoons vanilla extract
1/3 cup extra virgin coconut oil (gently melted)
1/4 cup walnuts
1/2 cup bittersweet chocolate chips (melted)
Preheat oven to 350.
Line a 13x9x2 inch baking pan with parchment paper.
In a medium bowl, mix together dry ingredients until well blended. Set aside.
In a small bowl, whisk eggs for one minute, then add coconut milk, maple syrup and whisk again. Add melted coconut oil and whisk until wet ingredients are completely blended. Add wet mixture to dry ingredients and whisk well; be sure to scrape sides and bowl bottom so no pockets of dry ingredient remain. Fold in melted chocolate chips and walnuts. Batter will be thinner consistency than conventional brownies. Pour batter into prepared pans.
Bake 35-40 minutes. Cool completely before cutting.
Enjoy in moderation... If you can! (bacon decoration is optional, of course...)
If you'd like to go all "birthday cake" on it, HERE is a good frosting recipe.
Salted Chocolate Chunk No Bake Cookies
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Prep time
25 mins
Total time
25 mins
The addictive sweet and salty taste melds even more if allowed to chill overnight. I like to store these raw bites in the freezer, where they do firm up quite a bit, almost like biting into cookie dough chocolate! This recipe is adapted from Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley.
Author: Alisa Fleming
Serves: 16 cookies
Ingredients
4 Ounces (3/4 Cup) Raw Cashews
¼ Cup Coconut / Palm Sugar
2 Tablespoons + 2 Teaspoons Flaxseeds
½ Teaspoon Salt
2 Tablespoons Coconut Oil, melted
2 Tablespoons Raw Honey (or agave nectar for vegan)
¼ Teaspoon Vanilla Extract
¼ Cup Dark Chocolate Chunks or Chips ( used Taza Semi-Sweet Squares to keep it “raw”)
Coarse Sea Salt (I used Himalayan pink salt) for sprinkling, optional
Instructions
Place the cashews, palm/coconut sugar, flaxseeds, and salt in your spice grinder or food processor, and whiz into a powder.
Dump the cashew mixture into a small to medium-sized bowl and drizzle in the coconut oil, honey or agave, and vanilla. Stir well to combine and incorporate everything as evenly as possible.
Stir in the chocolate chunks or chips to evenly distribute.
Shape the dough into sixteen (more or less) balls, and flatten them gently onto a sheet or pan lined with a silicone baking mat or parchment paper. Really, you can shape them however you like, I just like to make them cookie-shaped.
If desired, sprinkle the tops with a pinch of sea salt.
Chill the “cookies” for 15 minutes in the freezer.
Store them in the refrigerator or freezer, depending on how firm and cool you like them!
Notes
This recipe is optionally Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Peanut free, optionally Soy free, Wheat free, and Refined Sugar free
Thanks, Shelley. These look great!
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