paleo brownies with chocolate

Mouthwatering Chocolate and Raspberry Paleo Brownies

A good brownie strikes the perfect balance between soft, gooey and rich texture and a deep, chocolately flavour. With a combination of coconut oil, coconut flour and really dark chocolate, these Paleo brownies tick all the right boxes for a really satisfying treat. Swapping sugar for dates enhances both the flavour and the texture, giving a sweet taste as well as moreish softness. With a handful of freeze-dried raspberries thrown into the mix, the touch of fruity sharpness perfectly offsets the chocolate. Simply a perfect Paleo snack or dessert.

Perfect Chocolate and Raspberry Paleo Brownies
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  1. 3 tbsp coconut flour
  2. 2 tbsp cocoa
  3. 2 tbsp almond flour
  4. 3 whole eggs
  5. ½ cup unrefined coconut butter, melted
  6. ¼ tsp salt
  7. ¼ tsp baking powder
  8. 10 large soft dates (stones removed) soaked overnight
  9. 75g dark chocolate
  10. 50g freeze dried raspberries (can use other fruit if preferred)
  1. Preheat the oven to 170 °C, 325°F, Gas mark 3.
  2. Combine all dry ingredients in a large bowl.
  3. Mix together the flours, cocoa, salt and baking powder until combined.
  4. Whisk the eggs in a separate bowl.
  5. Once light and fluffy, combine gently into the flour mixture.
  6. Blend the soaked dates in a food processor until smooth.
  7. Remove the date puree and combine with the flour and egg mixture.
  8. Follow with the melted coconut butter, and mix until even.
  9. Break the dark chocolate into small chunks and mix into the mixture, along with the raspberries.
  10. Pour the mixture into a medium sized shallow baking tray and bake for 30-35 minutes.
  11. Once done, a knife should come out cleanly from the centre, though it may still be quite soft.
  12. Remove and allow to cool, before cutting into pieces.
  13. Dig in - Your paleo brownies are ready!
Its Time to Burn

Friends and family should love these Paleo brownies! I know I do!

paleo brownies

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