Nancy's Health Talk Blog

Dark Chocolate Brownies, Paleo Style (Gluten Free)

Monday, January 19, 2015

This recipe comes from Elana’s Pantry. I've made minor modifications to the ingredients to bring in the chocolaty goodness of cacao powder and chocolate chips.

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For other delicious recipes, check out her website at Elana’s Pantry

I made this Paleo brownie recipe last week for guests that we were entertaining at our place. These brownies were a huge hit.

Here's what Elana says about her brownie creation: "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-free 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." 



Paleo Brownies from Elana's Pantry

  • 1 cup blanched almond flour
  • ¼ teaspoon Celtic sea salt
  • ¼ teaspoon baking soda
  • 4 ounces pure cacao powder
  • 7 Medjool dates (1/2-2/3 cup), pits removed
  • 3 large eggs
  • ½ cup coconut oil, melted
  • ¾ to 1 cup chocolate chips (I use Camino organic chocolate chips that contain 71% cacao)

1. In a food processor, pulse together almond flour, salt and baking soda.
2. Add the chocolate powder.
3. Pulse in dates until it's the texture of coarse sand.
4. Pulse in eggs.
5. Pulse in coconut oil 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. Sprinkle chocolate chips on top.
9. Bake at 350°F for 18-22 minutes.
10. Cool for 2 hours, then serve.

Makes 16 brownies

When you make these brownies, be sure that your dates are not hard or too dry, or you'll end up with a crumbly mess. Don’t use dates that have been sitting around for months. Mine were beautifully moist, which helped the batter come out perfectly.

If you have questions or comments, please share them below!

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