AIP Brownies

AIP Carob Brownies

A fudgy cocoa alternative, these egg-free brownies have a fantastic texture and rise to them. Enjoy by themselves or topped with ultra-creamy mint ice cream for an extra decadent treat!

Carob Brownies
 
Prep time
Cook time
Total time
 
A fudgy cocoa alternative, these egg-free brownies have a fantastic texture and rise to them. Enjoy by themselves or topped with ultra-creamy mint ice cream for an extra decadent treat!
Author:
Recipe type: Desserts
Serves: 12 bars
Ingredients
  • 1/2 cup dates, gently packed
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 2 T coconut butter
  • 2 tbsp coconut milk
  • 1 1/2 tsp lemon juice
  • 1 gelatin egg substitute (directions below)
  • 1/4 cup coconut flour
  • 1/3 cup carob
  • 1-2 tbsp coconut palm sugar (optional, if dates are not sweet enough)
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp cream of tartar
Directions
  1. Preheat oven to 350 and grease 8x8 pan with coconut oil.
  2. Place first six ingredients in food processor: dates, coconut oil, vanilla, coconut butter, coconut milk. Process until very smooth.
  3. Prepare gelatin egg. For gelatin egg substitute: Whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water, whisking vigorously until dissolved and frothy.
  4. Add to food processor and process again until thoroughly blended.
  5. Add remaining dry ingredients. Process until completely mixed throughout. Batter will be like a thick dough.
  6. Spread and press batter into prepared pan.
  7. Bake for 12-14 minutes, until toothpick comes out clean and brownies are slightly firm to the touch.

 

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