Almost Paleo Brownies

Submitted by ac842199

"These brownies are very dark, not dry, mostly fudgy, but with a bit of crumb. If you substitute the splenda, then I believe this is recipe is paleo. Please use as many organic, free-range, non-gmo, etc., etc.… ingredients as you're able."

 

• Ready In: 40mins
• Ingredients: 15
• Yields: 15 brownies
• Serves: 15

ingredients

• 12 organic roasted and shelled chestnuts
• 6 pitted dates
• 1⁄2 cup granulated Splenda sugar substitute (optional -- substitute more dates, honey, or maple syrup)
• 1⁄2 cup organic coconut palm sugar
• 1⁄2 cup Dutch-processed cocoa powder
• 1⁄4 cup black cocoa powder (may substitute with dutch-processed cocoa)
• 1⁄4 cup organic coconut flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon pink salt
• 1 ounce 85% dark chocolate squares (optional)
• 6 tablespoons organic unsalted butter
• 3 tablespoons organic extra-virgin cold-pressed coconut oil
• 3⁄4 cup plain seltzer water
• 2 extra-large organic free-range eggs
• 1 teaspoon organic vanilla extract

directions

1. Preheat the oven to 350 and line a small (2 qt) glass baking dish with parchment.
2. In a food processor, blend the chestnuts with the dates until the mixture reaches a slightly damp, mealy flour-like consistency.
3. Add the chestnut/date mixture to a bowl with the rest of the dry ingredients and whisk until well blended, breaking up any larger chunks of cocoa with the whisk.
4. Roughly chop the dark chocolate squares into chunks and mix with the dry ingredients.
5. Melt the butter and coconut oil and add, along with the remaining wet ingredients, to the dry mixture and stir with a wooden spoon until evenly blended.
6. Pour/spread into parchment in pan and bake (upper rack) for 25 min or until fork inserted into center only has a little batter on it.