My little darlings have a special paleo radar that motivates them to reject any paleo baked goods before even passing their lips. Well, I keep on trying anyway, hoping that I can add to the very short list of healthy foods that they actually enjoy. These brownies are simple to make and uses a short list of ingredients. If you don’t mind a more coconutty flavor, you can substitute coconut oil for the palm shortening. This treat contains more sweetener than I usually use. I added just a touch of honey on top of the coconut sugar to balance the bitterness of the cacao. I also added in chocolate chips to entice my children, although I think the brownies are plenty chocolatey without them. After tasting the final product, I realized that they actually weren’t a kid’s treat at all, but more of an adult-friendly flourless dark chocolate cake bite. They would go well with coffee, tea, or a glass of wine. Or even some almond milk. Next time I might try adding just a little more palm shortening to increase the moisture. I would love to hear what you think of these!
Adapted from Indulge by Carol Lovett.
- raw cacao powder - 1 cup
- coconut palm sugar - 1 cup
- sea salt - 1/8 tsp
- pastured eggs - 4
- palm shortening - 1/4 cup plus 1 Tbsp, liquified
- raw honey - 1 Tbsp
- pure vanilla extract - 2 tsp
- Mix In
- dark chocolate chips - 1/4 cup
- Preheat oven to 350°F. (I used convection setting.)
- Coat 20 mini muffin tins with palm shortening.
- Whisk together dry ingredients in a large mixing bowl. Create a well in the center with a spoon.
- Add wet ingredients to dry ingredients and use a hand mixer to blend to a smooth texture, about 3 minutes.
- Stir in chocolate chips.
- Scoop batter into muffin tins.
- Bake for 10 minutes or until cooked through.
- Remove from oven and let the brownie bites completely cool in the pan before eating.