A variation on normal Paleo chocolate Brownies, just to add interest. They are very gooey, not too sweet, very chocolatey and moreish. No honey or syrup, just a tiny bit of Stevia and some dates/prunes for sweetness. The sour cherries and walnuts add lovely texture.
You will need:-
- 1 cup ground almonds
- ¼ teaspoon sea salt
- ¼ teaspoon bicarb of soda
- 4 ounces baking chocolate (as close to 100% cacao as you can get/like)
- 1/2 cup soft dates, pits removed
- 1/4 cup soft prunes
- 3 large eggs
- ½ cup coconut oil, melted
- ½ teaspoon stevia (optional)
- 1/2 cup walnuts
- a handful of dried sour cherries
Pre-heat your oven to 180 degrees centigrade.
Combine the almonds, salt and bicarb in your mixer. Blitz in the dates and prunes until they are like coarse sand. Add the 3 eggs and the stevia.
In the meantime, melt your chocolate over a bain-marie, and when almost melted add the coconut oil to melt too.
When finger-cool, pour the chocolate in to the almond mixture and whisk to combine.
Finally, add the walnuts and pulse briefly to chop a little. Stir in the cherries.
Pour the whole mixture (which is quite thick) into a 8×8 inch baking dish, and bake for around 20 minutes. I actually went 21 minutes in a non-fan oven. They were beautifully just-undercooked so that the centres are soft and gooey.
Leave to cool in the tin for about 10 minutes, then place on a wire rack to cool properly. Cut into squares (about 16) and enjoy!
This is quite delicious, very chocolatey and therefore not entirely without sugar content. You can use whatever chocolate you like, but I went for Green & Black’s 72% cooking chocolate.
It’s not the cheapest cake to make, so bring it out for birthdays and special occasions. My non-Paleo friends enjoyed this enormously.
You will need:-
Two 8 or 9 inch cake tins, greased and lined. I used silicone cake moulds for simplicity of exit…
Your oven to be pre-heated to 170 degrees.
For the cake batter:
- 8 ounces dark chocolate
- 8 tablespoons unsalted butter
- 2/3 cup maple syrup
6 large eggs
- 1 tablespoon vanilla bean paste
- 4 cups ground almonds
- 2 teaspoons coconut flour
- 1/4 cup best quality cocoa powder
- 1 teaspoon baking soda
- 2 teaspoon baking powder
Melt the chocolate and butter together in a bowl over a saucepan of barely-there simmering water. Set aside to cool (the mixture needs to cool for at least 10 minutes before adding the the egg mixture below).
Whisk together the maple syrup and eggs in a mixer for 5-6 minutes until pale yellow and fluffy-looking. Slowly whisk in cooled chocolate and vanilla bean paste.
Sift almond flour, coconut flour, cocoa powder, baking soda and baking powder over egg mixture. Gently fold in to incorporate. Divide the cake batter batter between two cake tins and bake cakes for around 20 minutes in the centre of the oven, until a skewer comes out clean.
Allow the cakes to cool for 10 minutes, run a knife around the edges and then remove the cakes from the pans. Leave to cool completely.
To keep it simple, I sandwiched the cakes together with some whipped fresh cream. There is a way to make complex Paleo butter-cream, but this way was quite yummy enough if you are a dairy eater.