A dense and fudgey brownie that is Paleo, vegan, and nut free!
I learned a little something about my body during my 100% Paleo trial last summer: me and almond flour in massive quantities 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 still 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!
Thank 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, and loaded with deep chocolate flavor, we all loved these!
I recommend that these be stored in the freezer or fridge for best texture. They get very moist at room temp and we have taken to enjoying them fresh from the oven or still cool!
Unsweetened chocolate does not normally have soy lecithin like most sweetened varieties. Unsweetened chocolate is a great option for those who don’t do soy, and as an added bonus, you get to control the sweeteners too.
If you would like to look at some additional egg-free Paleo treats, check these out, and 85% of my Paleo recipe posts are egg free AND nut free, so check them out!!
- Orange-Almond Cookies
- Nutella Cookies
- Toffee Caramels
- Chocolate Chip Cookies
- Pumpkin Snickerdoodles
- Raw Chocolate Macaroons
- Strawberry Macaroons
- 2 ounces unsweetened chocolate, or any chocolate of choice (regular chocolate will have sweetener)
- 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
- Preheat oven to 350 degrees, prepare an 8 x 8 square baking pan.
- 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.
- Mix in the honey, pumpkin, salt, and baking soda.
- Mix in sifted cocoa powder,sifted coconut flour, and tapicoa flour.
- Spread mixture evenly into prepared pan.
- Bake for 20-25 minutes; when a knife inserted in the middle comes out clean, you know it is done!
- Cool completely and cut!
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