• Andrea McMurtry

Delicious Flourless Brownie Recipe

Updated: Nov 30, 2017



As I hang around the house with my rambunctious nearly two year old, I thought that I would make these brownies that I had made a while back that were delicious, grain-free, gluten-free, dairy free, easy to make and healthier than most brownie recipes.These brownies are rich, decadent and are made with nourishing ingredients like organic eggs, coconut oil and raw cacao powder.

What is the difference between cacao and cocoa you ask? Short answer is, do you recall reading that chocolate is good for you? Well it’s true, but they are referring to cacao, not cocoa. Cacao is made by cold-pressing unroasted cocoa beans. This process keeps the living enzymes in the cocao and removes the fat (cacao butter). Cocoa although it looks the same, it is not. Cocoa is made by roasting these beans at high temperatures, resulting in changing the molecular structure of the cocoa bean, reducing that beneficial enzyme content and lowering the over nutritional value.

So next time you see Raw Cacao powder, pick some up!

Ingredients:

  •  4 large eggs

  • 1 cup raw cacao powder

  • 1 cup coconut palm sugar

  • ¼ cup coconut oil, melted

  • 2 tsp vanilla extract

  • 1/8 tsp salt

Instructions:

1. Preheat oven to 350° 2. Mix ingredients in a bowl until velvety smooth 3. Pour into a parchment lined 8×4 loaf pan 4. Bake 25-30 minutes 5. Brownies will be soft in the middle and have a nice jiggle. 6. Let cool at least 5 hours before slicing (or put in the refrigerator to speed this along).


Notes If you must substitute, you can use cocoa instead of cacao, organic sugar or maple syrup (syrup will make them more gooey) instead of coconut palm sugar.


Adapted by: http://www.healthy-holistic-living.com/delicious-flourless-brownie-recipe-gluten-and-dairy-free.html

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andreamcmurtry@outlook.com

Serving Carleton Place, Smiths Falls & Surrounding Areas

Tel: 613.240.8364

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© 2017 by Andrea McMurtry