Paleo Chocolate Brownies (nut free)

Paleo Chocolate Brownies (grain free, dairy free, nut free) - this easy healthy brownie recipe is packed full of hidden veggies! Refined sugar free. Recipe via nourisheveryday.com

5 from 1 vote

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Course: Desserts and Sweets

Cuisine: dairy free, grain free, nut free, paleo, vegetarian

Prep Time: 20

Cook Time: 30

Total Time: 50

Ingredients

38 grams coconut flour (1/3 cup)
90 grams cacao powder (3/4 cup)
1/2 tsp bicarb soda
1/2 tsp salt
1 tsp ground cinnamon
350 grams cooked pumpkin, mashed (1 1/2 cups)
3 eggs
1/2 cup honey or maple syrup
3 tbsp coconut oil, melted (60 mL)
1 tbsp vanilla extract
3/4 cup dark chocolate chips

Instructions

This recipe uses cooked pumpkin. If you haven't cooked your pumpkin yet, simply dice, toss in a little coconut oil, and roast in the oven until soft.
Preheat oven to 180 C and line a square baking tin or brownie tray with baking paper along the bottom and sides. [I use a 23cm square baking tin].
Combine the coconut flour, cacao powder, bicarb, salt and cinnamon in a large mixing bowl so there are no lumps.
Place the mashed pumpkin into a food processor. Add the honey, coconut oil and vanilla and process until you have a smooth puree. Crack in the eggs and pulse again until the eggs are blended in.
Scoop out the wet ingredients and add to the dry ingredients. Stir until you have a smooth thick batter. Fold in the chocolate chips/chocolate chunks.
Pour the mixture into your baking tray and smooth down evenly into the pan.
Bake for approximately 30 minutes until the middle of the brownies feel firm to touch in the centre and the top starts to crisp and crack.
Remove from the oven and allow to cool before slicing. Store in the fridge for up to a week or wrap up and freeze; they should last 2-3 months in the freezer.

Notes

*As noted in the recipe instructions, cook the pumpkin by cutting into chunks and roasting until soft enough to mash easily; softer than you’d probably typically cook it to eat as part of a meal.

**Any liquid sweeteners will work here, i.e. honey, rice malt syrup, maple syrup, coconut syrup. Use whatever you prefer! For the lowest fructose brownie (pumpkin has some fructose but not much), keep it to rice malt syrup.

I’m so pleased to see these brownies were featured by Elle over on her weekly Allergy-Free Thursdays recipe round up on Only Taste Matters!

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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