flourless superfood brownies
Real talk: I used to get nosebleeds and sugar headaches when I was little and ate too many sweets, but I’ve always had a sweet tooth.
As I grew older, I began searching for desserts that didn’t make me feel like crap but still tasted good.
Brownies are one of my favorite desserts — and are really easy to fit your dietary restrictions without skimping out on taste and texture.
So when Navitas Organics reached out to me to create a recipe for their #YearofCacao recipe contest, I knew immediately it was time to make some brownies.
It was a cozy, cold Monday evening and I threw these together in under 30 minutes.
You’ll want to lick the mixing bowl clean too, the batter is so good.
Alright, let’s get right into it.
They make for the perfect V-day (or self-care day) treat ;)
Flourless Superfood Cacao Brownies
Time: 25 minutes | Servings: 12-16 | Paleo, gluten-free, dairy-free
Ingredients:
1 ⅓ cup Navitas Organics cacao powder (this is super high quality and really makes the recipe. If you can’t find it, try any other high-quality AKA not Hershey’s cacao powder)
1 cup natural almond butter (only almonds as the ingredients)
½ cup chocolate collagen (optional; I used Ancient Nutrition chocolate collagen)
⅓ cup walnuts
⅓ cup melted coconut oil, ghee, or grass-fed butter
¼ cup agave, maple syrup, or honey (if using unflavored collagen or omitting collagen use ½ cup liquid sweetener of choice)
¼ cup Navitas Organics Cacao Nibs
¼ cup goji berries (optional)
2 eggs
1 tablespoon Navitas Organics Cacao Butter, melted (if you don’t have this, add another tbsp of oil/butter/ghee of your choice)
1 tsp pure vanilla extract
¼ teaspoon baking soda
¼ teaspoon salt
Directions:
Preheat the oven to 375F.
Combine all dry ingredients together except for the cacao nibs, walnuts, and goji berries.
Let the melted coconut oil, ghee, or butter cool slightly. Once warm (not hot), add the eggs and vanilla extract and whisk together.
Add almond butter and mix thoroughly.
Add in the dry ingredients and continue mixing until it forms a thick batter.
If it's too thick, you can slowly add in milk of choice and little more oil or butter.
Roughly chop the walnuts, saving a handful unchopped.
Fold in the walnuts, cacao nibs, and goji berries.
Grease a baking pan with coconut oil or line with parchment paper.
Pour batter into the pan. Sprinkle whole walnuts on top and press in slightly.
Bake in the oven for 15-20 minutes, or until it feels firm if you press your finger on the top.
Let cool and enjoy! I like mine with almond butter drizzled on top and eaten with a cup of dairy-free milk.
