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

AIP & Paleo Fudgy Brownies
Course:
Course:

Servings

Servings:

16 pieces

16 pieces

Ingredients

Ingredients

  • 2 480 cups ml Tigernut flour We like Organic Gemini brand, sifted
  • 6 88.722 tbsp ml tapioca starch
  • 6 88.722 tbsp ml unsulphured molasses
  • 2 29.574 tbsp ml grass-fed gelatin powder
  • 2 2 scoop The Myers Way® Double Chocolate Paleo Protein Or chocolate to make it extra rich
  • 1 4.929 tsp ml sea salt
  • 1/2 120 cups ml coconut oil melted or soft
  • 1 240 cup ml pumpkin puree canned or homemade
  • 2 9.858 tsp ml powdered stevia or more to taste (omit if using flavored protein powder)

Instructions

Instructions

  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.