This post can also be referred to as Valentine’s Dessert Part Deux. As promised, here is the chocolate-y other half of the Valentine’s Day Dessert Couple of the Year. Aren’t they beautiful together?
There is a lot of flexibility in this brownie recipe. For example, instead of the typical almond butter I used my own, homemade walnut butter. It seems that some people like walnuts in their brownies and some don’t like chunks of nuts in every brownie bite. Walnut Butter is a great compromise and flavor builder. You can also use whatever kind of liquid sweetener you desire. Maple syrup or raw honey are probably the easiest to find. Chocolate pieces are also flexible. You could do sundrops, enjoy life chocolate chips, regular chocolate chips, mini’s, or chunks!
This recipe is inspired by my good friend Kristin. She’s an adventurous woman with excellent cooking skills, a beautiful face, and loving heart. Check out her facebook page, Earth Mama.
Cakey Paleo Brownies
2 cups fresh, raw nut butter (check out my recipe for making your own!)
1/4 c. coconut oil or butter, melted
1 T. vanilla extract
1/4-1/2 c. maple syrup (depending on how sweet you want them, I used a little over 1/4 c.)
1/2 c. cocoa
1 tsp. baking soda
1/2 tsp. sea salt
1/2 – 1 c. chocolate chips (again, depending on how sweet and melty you want the brownies to be, I used about 3/4 c.)
- Preheat oven to 325. Line a baking dish with parchment paper or grease with oil or butter
- In a large bowl or food processor, mix all the wet ingredients until well combined.
- Add cocoa, baking soda and salt. Mix well.
- Fold in chocolate chips or chocolate chunks. (the batter will be really thick, sticky, and oily; especially if you use walnut butter.)
- Bake for 30-40 mins. (the smaller the baking dish, the thicker the brownie, and the longer the baking time.)
- Serve warm with Dairy-Free Ice Cream.