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

AIP & Paleo Fudgy Brownies


16 pieces


  • 2 cups tigernut flour We like Organic Gemini brand, sifted
  • 6 tbsp tapioca starch
  • 6 tbsp unsulphured molasses
  • 2 tbsp grass-fed gelatin powder
  • 2 scoops The Myers Way® Double Chocolate Paleo Protein Or chocolate to make it extra rich
  • 1 tsp salt
  • 1/2 cup coconut oil melted or soft
  • 1 cup pumpkin puree canned or homemade
  • 2 tsp powdered stevia or more to taste omit if using flavored protein powder


  1. Preheat oven to 350 degrees F.
  2. Combine the Tigernut flour, gelatin, protein powder, tapioca starch, stevia, and salt in a medium bowl.
  3. Add the coconut oil, molasses, and pumpkin puree to the same bowl and mix all ingredients until well combined.
  4. 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).
  5. 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.