Paleo Coconut Brownies
John and I finished our Whole30 paleo challenge over a month ago, but since I’m pretty much always behind with my posts, I didn’t get around to sharing these brownies with you until now. But that is certainly not to say they aren’t worth talking about, because they were seriously delightful. Unlike the first time we did a Whole30, I started really craving sweets this time around. Since added sweeteners of any kind are strictly verboten, there wasn’t much I could do to satisfy my craving. Luckily, about half way through, I hosted my monthly book club which provided me the perfect excuse to give paleo treats a try. Technically these would be considered cheating on the Whole30, both because they have sugar (honey) and because “faux” desserts are off limits. But if book club isn’t an excuse for a little indulgence, I don’t know what is.
Frankly I was shocked at how much I liked these despite the fact that they’re missing many of the key ingredients in brownies. With the holidays fast approaching, I think these would be the perfect contribution to the family meal, especially if you have anyone in your clan with Celiac disease or a wheat allergy.
- 15 medjool dates, pitted
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened cocoa powder
- 3 eggs
- 2 Tbsp honey
- 2 Tbsp coconut flour
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1.5 cups shredded, unsweetened coconut
- 2 Tbsp coconut oil
- 2 Tbsp coconut cream concentrate
- 1 Tbsp honey
- 2 egg whites
- pinch of salt
- Preheat oven to 365 degrees.
- To make brownie layer, place dates in your food processor and pulse until they clump up.
- Add coconut oil and cocoa powder and puree until well mixed.
- Add eggs, coconut flour, vanilla extract, baking powder, baking soda and salt. Puree until smooth.
- Grease an 8×8 metal baking pan with additional coconut oil. Pour batter into the pan and set aside.
- To make the coconut layer combine coconut, coconut oil, coconut cream concentrate and honey in a microwave safe bowl. Microwave in 15 second increments, stirring with a fork after every 15 seconds, until the mix is well combined.
- Whisk egg whites until foamy in a small bowl. Pour the egg whites into the microwaved mixture and stir gently until combined.
- Pour the coconut topping over the brownie batter and smooth out to coat the brownies evenly. Sprinkle with a pinch of salt.
- Bake 20-25 minutes, or until no longer jiggly.
Makes 9-16 brownies, depending on how you cut them.