There are a lot of people who can’t tolerate chocolate! For this reason, I began to recreate its dark, rich notes using fruits and spices in many recipes. Molasses is an iron- and potassium-rich addition that make these brownies fudgey and taste like cocoa, without the caffeine or other properties that irritate sensitive people. Tigernut flour is used as a fiber-rich, grain-free base, and grass-fed gelatin is used as a gut-healing binder, in place of eggs.
AIP & Paleo Fudgy Brownies
Course:
Servings
16 pieces
Ingredients
- 2 cups 480.00 ml Tigernut flour We like Organic Gemini brand, sifted
- 6 tbsp 88.72 ml tapioca starch
- 6 tbsp 88.72 ml unsulphured molasses
- 2 tbsp 29.57 ml gelatin
- 2 scoop The Myers Way® Double Chocolate Paleo Protein Or chocolate to make it extra rich
- 1 tsp 4.93 ml sea salt
- 1/2 cup 120.00 ml coconut oil melted or soft
- 1 cup 240.00 ml pumpkin puree canned or homemade
- 2 tsp 9.86 ml powdered stevia or more to taste (omit if using flavored protein powder)
Instructions
- Preheat oven to 350 degrees F.
- Combine the Tigernut flour, gelatin, protein powder, tapioca starch, stevia, and salt in a medium bowl.
- Add the coconut oil, molasses, and pumpkin puree to the same bowl and mix all ingredients until well combined.
- Scoop 3 tablespoon portions of dough into about 10 ungreased silicone cupcake/muffin baking cups (Note: you cannot use paper cupcake liners or the dough will stick. You must use silicone).
- Bake for approximately 20 minutes or until cooked through (the center will remain fudge-like but will be set). Allow to cool completely before serving.
