If you are searching for a good, protein-based snack, paleo brownies are positively perfect. Quick, easy and delicious, these tasty bites are just the thing for a post-workout boost or an after-dinner dessert.
Speaking of paleo, what is this prehistoric bandwagon diet all about?
Simply this: if your ancestors didn’t eat it, then you shouldn’t either. We aren’t talking about Great Uncle Jasper, or Great-great Grandmother Ruby, we are talking caveman ancestors.
This means you can say farewell to refined sugars, grains, dairy and any other agricultural-era foods.
We are talking straight-up hunter and gatherer cuisine.
Honestly, there is a lot to be said of a raw foods diet, and I’m drawn to many of the recipes. Since we are mostly gluten-free in our household, paleo recipes fit well within our own meal plan. Which makes these dark chocolate paleo brownies just the ticket for the ol’ cookie jar.
Dark Chocolate Paleo Brownies
Makes 24 1×1 inch brownies
- 1 cup unsweetened shredded coconut
- 1 ½ cups raw almonds, walnuts or cashews (I did a mixture)
- 1 ½ cups dried fruit – dates, cherries or raisins (or a mixture)
- ½ cup dark cocoa powder
- 1 tsp. vanilla extract
- 2 tbs. honey or agave
- Extra shredded coconut
- Food processor
- Soak your dried fruit in warm water to soften it up.
- While your fruit soaks, pulse your coconut for about 30 seconds in your food processor. Add your nuts and pulse until it looks like a fine meal. Add cocoa, pulse again. Make sure not to overdo it, or it will turn into a chocolatey nut spread. (You can save that for another recipe!)
- Drain your fruit and add to your food processor with the chocolatey coconutty mixture. Pulse until just incorporated.
- Once blended well, add vanilla. Slowly add honey or other sweetener until the mixture comes together in a ball, pulling away from the sides.
- Press dough into a square about 1-inch thick on a cookie sheet, cover with plastic wrap and refrigerate for about an hour.
- Spread your extra coconut out onto a clean surface. Once the brownies have stiffened up, flip them over onto your extra coconut and press down. Cut into squares or use cookie cutters for fun shapes.
- Store in an airtight container in the fridge. Can freeze for up to 3 months.
Twinkle VanWinkle has more than 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the “Oprah Winfrey Show” and has appeared on Food Network’s “The Best Of…” Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.