Brownies…I can hardly find anything bad to say about brownies. I mean beside the fact that it packs a ton of sugar, there really isn’t much to complain about brownies especially the homemade double fudge with peanuts…Yum. Here’s a paleo alternative to our good ol’ favorite sweet treats.
This recipe is taken from www.paleodesserts.com. Check them out for more Paleo desserts.
- Chestnuts, cooked and shelled- 200 grams or about 1 cup packed tight. (I used a 200-gram vacuum-packed package by Cueillette Descours. Or you can use 1 1/2 cups chestnut flour)
- 3 large eggs at room temperature
- 1/4 cup warm water
- 1/2 cup coconut oil
- Paleo sweetener (3/4 cup honey, or 11/4 cup Just Like Sugar Table Top natural chicory root sweetener, or 3 tablespoons PureLo Lo Han Sweetener by Swanson, or your favorite sweetener.)
- 1/2 teaspoon apple cider vinegar
- 1 tablespoon vanilla
- 6 tablespoons pure cacao powder
- Zest of one orange
- 1/4 heaping teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup coarsely chopped walnuts, almonds, or pecans
- Preheat the oven to 350°F. Get out an 8-inch square baking pan. Line it with parchment paper so it hangs over the sides like handles.
- In a food processor, or superblender with small container, grind the chestnuts into a fine powder. (This took 2 minutes in my food processor)
- In a food processor or a mixing bowl, add the eggs, water, coconut oil, sweetener, vinegar, and vanilla. Mix until smooth and creamy.
- Add the cacao powder, orange zest, salt, soda, and mix well until it’s a smooth ganache with a pudding-like texture.
- Pulse in the walnuts so they remain in large pieces.
- Spoon into baking pan. Bake for 20 – 25 minutes. Allow to cool 15 minutes, cut into squares and eat.