Dense & Fudgey Chocolate Brownies – Paleo, Vegan & Nut Free!

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This post was shared on Go Ahead Honey It’s Gluten Free over at And Love It Too.  Sunny’s theme this month was Paleo Travel Foods!!

GAHGF

I learned something about my body during my 100% Paleo trial last summer: me and almond flour are not best friends.  While delicious, the super concentrated dose of nuts (about 90 almonds =1 cup almond flour) turned my digestion on its’ head.  On top of that, my son’s allergies meant anything I made for the rest of us would not work for him most of the time: nuts, seeds, and eggs are out for him.

Egg-free Paleo baking is not normally a very easy task.  Grain free flours of all shades need eggs to work almost always.  But many people who try Paleo and other similar grain-free lifestyles are trying to heal their guts, and that means no eggs too for some!  Thanks goodness for so many resources in the blogging world now…how did we ever live without it before?!

I discovered the original recipe for these brownies in Paleo Indulgences, a great cookbook I have enjoyed by Tammy Credicott.  Her brownies contained both nuts and eggs, so I changed things up so everyone in our family could enjoy these morsels.

And enjoy them we did!  Dense and fudgey, we all loved these!  I recommend that these be stored in the freezer or fridge for best texture.  The get very moist at room temp and we have taken to enjoying them fresh from the oven or still cool!  I have two other brownies, a popular black bean based brownie, and a date sweetened brownie!

INGREDIENT NOTE:  Unsweetened chocolate does not normally have soy lecithin, and a big reason most commercial chocolate is not allergy friendly.  Unsweetened chocolate is a great option for those who don’t do soy!

If you would like to look at some additional egg-free Paleo treats, check these out, and 85% of my Paleo/grain free posts are egg free/nut free, so check them out!!

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4.9 from 18 reviews
Dense & Fudgey Chocolate Brownies - Paleo, Vegan & Nut Free!
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 2 ounces unsweetened chocolate
  • ¼ cup coconut milk (I used So Delicious Unsweetened Coconut Milk)
  • 3 tablespoons coconut oil
  • ½ cup -3/4 cup maple syrup or honey (to taste)
  • ½ cup pumpkin puree
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ¼ cup unsweetened cocoa powder
  • ¼ cup coconut flour
  • ¼ cup tapioca or arrowroot flour
Instructions
  1. In a liquid measuring cup or double boiler, melt the unsweetened chocolate, coconut milk, and coconut oil over medium heat. Heat just enough to melt the chocolate, and remove the heat.
  2. Mix in the honey, pumpkin, salt, and baking soda.
  3. Mix in sifted cocoa powder,sifted coconut flour, and tapicoa flour.
  4. Pour into a prepared 8 x 8 pan.
  5. Bake in a preheated 350 degree oven for 20-25 minutes when a knife inserted in the middle comes out clean.
  6. Cool completely and cut!

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This recipe was shared with Mostly Homemade Mondays, Meatless Monday, Fat Tuesday, Totally Talented Tuesdays, Hearth & SOul, GF Wednesday, Waste Not Want Not, Real Food Wednesday, Pennywise Platter, GF Fridays, Let’s Get Real Fridays, Natural Family Fridays, Savouring Saturdays,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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70 comments on “Dense & Fudgey Chocolate Brownies – Paleo, Vegan & Nut Free!
  1. WOW These look INCREDIBLE!!! I cook with a lot of almond flour and I notice that if I eat too much it doesn’t sit good with me either. What a feat to make a grain free, nut free, AND egg free recipe!

  2. OMGoodness. Those look so freakin’ delish. You never cease to impress Tessa!

  3. These look amazing!!! I am literally drooooling right now! You have the best recipes Tessa!

  4. Kelly says:

    These are AWESOME!!! I mean, they were the best grain-less brownies that weren’t dry, way too moist, or tasting of that coconut flour(which my sisters CANNOT stand). Thanks for such an awesome recipe and KEEP THEM COMING!! I have tried numerous of your recipes and they are all great! 😉
    It is amazing you were able to make these egg free and not too dry with all that coconut flour! I love them, my sisters love them, my mom loves them, my dad loves them…yep, we all love them.
    Only one thing: they did not come out as thick as in the pictures. Next time I will double the recipe and put them in the 8×8” pan and see if they come out thicker.
    ~Kelly

    • Hi Kelly! Thanks for a leaving some feedback this time! It is nice to know people are enjoying your recipes….we wonder when no feedback is given, so thank you for taking a moment to let me know how these worked out for you. The secret is the Pumpkin purée, it is a great binder and lends great moisture to baked goods. Strong chocolate flavor is great at masking coconut flavor, and others too…my kids do not go for strong coconut flavored things either!

  5. amber says:

    Hi Tessa,

    These brownies look amazing. :-)

    Between you and Laura, now I have two new brownie recipes to make for my chocoholic husband. :-)

    Hugs,
    –Amber

  6. These look so good!!! I LOVE pairing chocolate and coconut together. Yum, yum!
    Visiting from Fat Tuesday.

  7. Sarah says:

    This looks so delicious. My son and I have started baking together and I rather bake paleo items for my sanity! Can’t wait to try. Saw it on Eco Kids Tuesday!

  8. Tessa, these brownies look scrumptious! It’s wonderful that this recipe is not only vegan but so allergy friendly as well. What a lovely wholesome treat!

  9. Pinned this. It looks SO good. Thanks for sharing at Wildcrafting WEdnesday.

  10. Tessa, when I saw the title I was wary because I thought avocado would be lurking in there somewhere (not a fan of avo in my chocolate), but was glad to see the recipe list and can’t wait to try these! Thanks for sharing with Hearth & Soul Hop. :)

  11. These look amazing! I am really impressed how you made them without eggs. I would have never thought to use pumpkin puree as a binder.

  12. michele says:

    Hi Tessa!
    I am so happy to have found your blog! We are a dairy,gluten, grain,egg, corn, nut, soy, yeast, etc….free family. I had almost given up on baked goods until I found you! Yay!

    My question is….I have searched 5 stores, and no one seems to carry organic pumpkin right now. Do you think pureed butternut squash would work?
    Thank you so much!!

  13. You must make these recipes just for me (or rather, my daughter). I like to make Paleo recipes, but she can’t eat eggs or nuts. Yea, Tessa! I’m going to whip these up right now!

  14. these look sooo good! I think I’ll make them without the sweetener – I just want the dense fudgey awesomeness of chocolate and coconut milk :)

    • Diane says:

      What’s not to love? Guilt-free chocolate yumminess!

      Tessa, thanks so much for the yummy, easy and “clean” recipe!

      Kate, thanks for mentioning skipping the sweetener as I always have that thought and yours encouraged me to try it.

      I followed the recipe except for 2 items. I skipped the maple syrup and instead of the pumpkin, I used 1 full can (15 oz) of Farmer’s Market organic sweet potato puree. Sweet potatoes are sweeter than pumpkin but are otherwise similar so it made it work without the maple syrup. My husband and I both enjoyed the fudgey brownies made this way but next time I’ll plan on adding a few drops of peppermint essential oil (I use one that is unsweetened but edible). I tested that taste by placing a drop on a little coconut oil and spreading that over a piece (1/8 of the completed batch). With the mint, I think even people who normally want some sweetener would be happy with it. I agree with other reviews that it’s more like 8 servings and mine were probably denser and more fudge-like than the pictures. I think it was even tastier the second day after being refrigerated.

  15. Michele says:

    Thank you Tessa!
    I made these yesterday using pureed butternut squash and they turned out AMAZING!
    Even my family members who think they do not like “healthy food” devoured them! I caught several people sneaking back for more when they thought I wasn’t looking! :)
    Please keep the egg free, grain free recipes coming! I truly appreciate your time that you spend creating such wonderful recipes!

  16. Melanie Davis says:

    Hey! Where would I find good unsweetened chocolate? Thanks!

  17. kirsty says:

    is there anything else you can use instead of pumpkin puree? I dont think I can get that in NZ :(

    • Hi Kirsty! The easiest subs would be an winter squash puree, sweet potato puree. Other possibilities that could work would be applesauce, pureed zucchini, pureed pears…any of those ideas work for you?

  18. Cathy says:

    Coconut is also considered a tree nut, and no longer an uncommon allergy. Could you use all tapioca flour? I am experimenting with gluten/grain-free, so I’m not familiar with the different flours! I am also allergic to almond! :/

    • Hi Cathy! Are you grain free? If not, I can give you lots of other options….I am sorry if the nut free threw you off. All the info I have found does not lump coconut into tree nuts, here is just one excerpt I found from Allergic Living: Dr. Watson’s answer was: “Coconut is a member of the palm family, which is not related to nuts or peanuts. Coconuts are large seeds adapted for water-born dispersal and remain viable after having floated in the sea for six months or more. If your son is allergic to peanuts or tree nuts, there is no reason for him to avoid coconut.” I checked with Gwen Smith, the editor of Allergic Living magazine, to see if this answer remains correct, and she assured me Dr. Watson stands by that advice.

      Gwen further wrote “It’s really a seed not a nut, and most allergists don’t tell you to avoid it with tree nut allergy. The few reactions to coconut are allergy just to it, unrelated to tree nut allergy. But the FDA confused everyone a couple of years back by adding coconut to the list of tree nut allergens…if you’re tree nut allergic, ask your doctor if coconut flour is ok for you. Most with tree nut allergy do have the green light to eat coconut.”

  19. Teresa says:

    Hi there!
    These look AMAZING! I was thinking of substituting the coconut flour with Garbanzo flour…do you think that would work? Also, what could I substitute the arrowroot or tapioca flour with? I generally use Potato starch as my “egg replacer” would that be an appropriate swap? I am vegan and gluten free:) Thanks sooo much!

    • Teresa….garbanzo might work, but it might taste weird, and you would have to use more, coconut flour is totally unique and lends an entirely different texture. Did you check out my two other brownies linked in the post? Those might work better for you without any major changes…..

  20. Jillian says:

    Just made these and they don’t look the photos above. Very thin. Obviously they don’t rise, but I made them in an 8×8 pan. The batter was super thick and difficult to spread barely covering the bottom and thus not a very thick brownie :(.

    • Hi Jillian! I think I will make a note in the recipe when I get home from vacation…the pictures are deceiving….these are not thick brownies, maybe an inch and a half! Using a smaller pan would work, just cook longer!

  21. Jillian says:

    Thanks Tessa, but mine weren’t more than 1/4″ in height…not even close to an inch and a half!

  22. Sandy says:

    These brownies are fantastic! Thank you, thank you. It’s so hard to find good recipes without my allergies (gluten, dairy, soy, nuts, eggs). They are even better out of the fridge. :)

  23. Niki Gee says:

    Amazing!!!!
    I am only a few weeks into living paleo. I’m finding my sweet tooth the hardest.
    These are freaking amazing! Yum! Trying not to eat the whole pan :S
    I found that my pumpkin purée that was in the fridge went a little funky, so I improvised with a couple puréed organic avacado.
    Thanks for this recipe! I no longer have to suffer!

  24. Aimee says:

    I made these on the weekend for my partner Clint’s birthday and the flavour was absolutely amazing! Easy recipe to make, not expensive, and totally delicious!

    My only negative is that the quantity of 16 was a bit misleading. 16 very small squares maybe but I needed to make a second batch when I saw how small the first ended up being. 2 batches fed 4 of us with a couple left over. So I think I’ll double the recipe in future. And actually the second time I had no choc bits left to use cos I’d eaten them while the first batch of brownies was baking, so I just added more cocoa and you could barely tell the difference once cooked, to the first lot.

    And the choc bits I could find that didn’t have soy in them had sugar, so to leave that out and just use raw honey as the sugar would suit me better anyways :)

    Thanks for a delish recipe, I’m posting it on our Fb page Primal Influence !

    Aimee

  25. Michelle Varrin says:

    YOU SHOULD WIN AN AWARD. I eat autoimmune paleo protocol (AIP) and so baking is beyond a challenge, it’s pretty much impossible (no eggs, no nuts, no seeds). And chocolate is not a food I can eat very often, but I made these for a holiday treat and they are perfection.

    Have you tried baking with the old vegan trick of using coconut manna? It’s miraculous as well.

  26. Michelle Varrin says:

    You might enjoy the creations at Simple and Merry. She’s baking some miracles herself. I have no affiliation with her. She’s baking without any flour or starch and these cookies are amazing:

    http://simpleandmerry.com/blog/chocolate-chip-cookies/

  27. Marni says:

    WOW! Me and my son just made these, and yum, yum, yummy! Ty for a super recipe.
    Marni recently posted…NeverMy Profile

  28. Tessa, these look so delicious! Can’t wait to try them! Will be sharing a link to this recipe via social media. YUM! Thanks for sharing!
    Kelly @ The Nourishing Home recently posted…grain-free Chile-Cheese “Cornbread” MuffinsMy Profile

  29. Andria says:

    Did you use stock photos for these brownies? Curious, because the photos look just like traditional made brownies and the batch I made following the recipe looked nothing like them. Mine were thinner and did not have the crumbly cakey texture that the photo “implies.”
    They were good, nothing like traditional, of course. I guess without eggs and flour beggars can’t be chosers! I appreciate someone out there is willing to experiment! Thanks!

    • LOL Andria, I did not use stock photos! These are defnitely not the traditional brownie though…the one I ate growing up had almost three cups of sugar. If yours were crumbly, then there might have been a touch too little liquid…every coconut flour is a bit different and absorbs varying amounts of liquid. The pumpkin puree could also have been a bit dry too..there is some variance there too. They shouldn’t be crumbly! sorry if they did not meet you expectations!

  30. Sandra says:

    i was skeptical…a brownie recipe without eggs? OMG Delish!!! i ate almost half the pan before they were cool. my 4 year old is none the wiser. she loves ’em too. i’m going to make another batch tonight. thank you so much for this recipe

  31. Maddison says:

    These are the most amazing things i’ve ever eaten (I’ve made a lot of raw/baked vegan paleo brownies in my time) these are by far the best!

    When you say fudge, you definitely got that right!

  32. Pip says:

    Replaced the pumpkin puree with applesauce and they turned out beautifully.

  33. Tina Muir says:

    I LOVE fudge brownies! Mmmmm I need to make them soon, thanks for linking up with us, hope you check out some of the other bloggers, we have some great recipes in the linkup :)
    Tina Muir recently posted…Meatless Monday- Healthy Vanilla Almond Butter Protein GranolaMy Profile

  34. These brownies look absolutely amazing! I love the addition of coconut milk as well as the oil – coconut and chocolate are a match made in heaven!

    Thanks for sharing at Waste Not Want Not Wednesday!
    Elise @frugalfarmwife.com recently posted…How To Get Free Produce – For Real!My Profile

  35. swathi says:

    Looks delicious thanks for sharing with Hearth and soul blog hop, pinning.
    swathi recently posted…Pizza SfincioneMy Profile

  36. vegetarianmamma (Cindy) says:

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can’t wait to see what you share next time!
    -Cindy

  37. JJ says:

    Made these today. AHmazing! Especially with the food sensitivities my family has. I only wish I knew what the carb count might be. Any idea?

  38. I made an adapted version of these and posted to my blog – they were really delicious! I posted a link back to your site in the post and gave you credit, of course. Do let me know if you’re not happy though!
    Aine @ awkwardirishgirlblogs recently posted…Banana Coconut Brownies for Two – Paleo, low FODMAP, gluten, nut, egg & dairy freeMy Profile

  39. Mari L. says:

    This recipe is the absolute bomb! I have made it about half a dozen times and everybody of all persuasions loves them…..

    I live with an egg-free vegetarian (translates to vegan mostly for baking) and I am on a pretty strict healing diet (wahls protocol) so this covers so many bases and is relatively easy….

    Great recipes, great blog…..thanks, Tessa

  40. Jessica Farnsworth says:

    Enjoyed these brownies, Tessa! I didn’t get to try them with pumpkin puree but used applesauce and thought they turned out well. After they sat longer they lost most of the gummy texture that comes from no eggs. Very fudgy after being refrigerated. The best egg-free brownies I have tried for a long time!

  41. Doreen says:

    Tessa,, I don’t think there are words in the english language that would do justice in describing the beauty in your Brownies,,,,so tender, moist, and the perfect balance of chocolate and sweetness. Just Beautiful,,, I am a baker and have been for years, but recently had to endure the AIP switch. So I am learning to bake the AIP way, which is difficult. I used leftover butternut squash and it worked well,,,
    Thank you so very much for sharing this wonderful Brownie Recipe,, Kudos..
    BIG {{{{{HUGS}}}}}},, I would have given 10 stars, but the rating only goes up to 5.

    • Aa, thanks Doreen! I am so glad you found something that you like! Thank you so much for letting me know…these recipes are sometimes tricky to perfect, but happy people make it all worth it!

  42. Oh my! Your brownies are THE BEST!!! I copied out your recipe and made my daughter who is anti-paleo treats (says they taste horrible) bake them. We just couldn’t stop eating them. We have made them like 5 times since I discovered your site! THANK YOU for developing recipes without eggs or nuts! Going AIP is hard but you have made it easier!

    Just a question : do you know if I can just substitute chocolate with carob powder? I think cocoa/chocolate is no-go for me still.

    • Yes, AIP is a tricky one Serene! Carob would function the same here. Hopefully you have seen some of my other nut and egg free paleo recipes!

      • They taste not as good (only coz I remember what chocolate tastes like!) but the girls still loved it!!! Yay!!!

        I have seen your other recipes but many use psyllium husk and I prefer not to use that coz it is really expensive to get them here :(

  43. Grace says:

    These look awesome! I can’t have pumpkin, arrowroot flour, or tapioca flour though :( I could probably use sweet potato puree for pumpkin but I have no idea what to sub for the flour, any ideas?

    • Hi Grace!! You don;t mention what you can and cannot have…but any veggie or fruit puree *should*work. Carrot, sweet potato, applesauce, pear sauce come to mind first. You can replace the starch with another flour…either a couple of tablespoons of coconut, or another starch, or other flour you can tolerate!

  44. paleo recipe says:

    I made them yesterday for my tabletop group, which is non-paleo except for me. Instead of chocolate chips I put some walnuts, hazelnuts and almonds in them and my group just loved them! The texture’s so fluffy and they’re not so sweet. Great for snacking while playing!

    And right now I’m having the leftover few brownies for breakfast 😉

    Really delicious, thanks for the recipe!

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!

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