Being on the Paleo/ Whole 30 diet you know how hard it is to put away those sweets! And if you’re anything like me you die a little inside because you LOVE baking and eating all the chocolate, but alas all sugars are off limits on Whole 30 especially. Well my dear friends, I’ve FINALLY figured out a delicious brownie recipe that satisfies all the crazy diet restrictions (gluten-free, dairy-free, refined sugar-free, sugary-sweetners-free, Paleo, Whole 30, AIP diet, Candida diet friendly!) but still keeps your chocolate addition at bay. You’re welcome.
Whole 30 & Paleo Friendly Brownie Recipe
- 4oz baking 100% cocoa
- 3 Tbsp palm shortening
- 3 Tbsp olive oil (not extra virgin)
- ⅔ cup pure apple sauce
- 2 eggs (you could try substituting flax eggs but I haven’t tested this out)
- 1 tsp cinnamon
- ⅔ cup cashew flour
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda (if paleo) or baking powder
- 3/4 tsp pure monk fruit extract (Julian Bakery makes the kinds that fit the Paleo/Whole 30 because it doesn’t have dextrose in it, but if you’re desperate you could use Monk Fruit in the Raw, which does have dextrose. I purchased mine here.)
- ¼ tsp salt
- 1/3c walnuts or other notes of your choice
- Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with coconut oil or olive oil cooking spray.
- In a medium sized saucepan, carefully melt chocolate over low heat. Continue to stir, do not let chocolate boil.
- Add in palm shortening, and olive oil. Remove from heat and stir until everything is melted well.
- In a small bowl, whisk together apple sauce and eggs until fully incorporated.
- In a medium bowl, whisk together all the dry ingredients–cinnamon, cashew flour, cocoa powder, monk fruit extract, and salt.
- Going slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until completely smooth.
- Stir in the dry ingredients and fold until just mixed. Batter may start to get fluffy and lumpy this is totally normal, don’t over mix!
- Pour batter into your prepared pan and smooth the surface. Sprinkle with walnuts.
- Bake at 350 degrees 20-24 minutes, or until center. Place a tooth pick in the center, if it comes out clean (no dough sticking to the stick) remove from oven. Let cool.
- Best kept in sealed container for 2-3 days.
- Flours: You can sub cashew flour for coconut flour, almond flour or any nut flour but I prefer the texture of cashew flour
- Sweetener: if you don’t have access to monk fruit you could try stevia instead, although I am not sure on the ratios of that.
- Walnuts: you could top this with roasted cocoa nibs, any other nut you like or leave out!