Paleo Gluten Free Brownies
125g (1 cup) blanched almond flour (also called almond powder in international supermarkets)
¼ teaspoon salt
¼ teaspoon baking soda (called natron in Norwegian)
115g (4 ounces) baking chocolate (70+% cacao), roughly chopped or in disks
7 Medjool dates, pits removed
3 large eggs
125ml (½ cup) coconut oil, melted
Seeds from 1 vanilla pod
½ teaspoon vanilla stevia
- Spray your baking pan with non-stick spray and set aside. Preheat your oven to 175C/350F.
- Add the almond flour, salt and baking soda to the bowl of food processor and pulse together. Add in the chocolate pieces and pulse again until the mixture resembles sand, before adding in the dates. Pulse the mix again until the dates are finely chopped and well incorporated into the mixture. Be sure to pulse in the ingredients in the right order as this helps them incorporate better into the mixture.
- Next, add your eggs into the mix all at once, and pulse the machine until they are fully incorporated. Finally, add in the coconut oil, vanilla seeds, and stevia then pulse until the mixture is smooth. It should look like dark brown silly putty, and be very pliable.
- Add the mixture to the baking pan and smooth the top with a spoon, rubber or offset spatula. Bake for 20 minutes, then remove from the oven and allow to cool for 2 hours, before serving.