Perfect Fudgy Brownie

paleo brownies
Perfect Fudgy Brownie
Print Recipe
These Perfect Fudgy Brownies are what fudge brownie dreams are made of.
Servings
16
Servings
16
paleo brownies
Perfect Fudgy Brownie
Print Recipe
These Perfect Fudgy Brownies are what fudge brownie dreams are made of.
Servings
16
Servings
16
Ingredients
  • 6 tbs unsalted butter or ghee
  • 8 ounces bittersweet chocolate
  • 2/3 cup coconut sugar
  • 1/2 tsp coarse Celtic sea salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/3 cup tapioca flour
  • 2 tsp coconut flour
Servings:
Instructions
  1. Preheat oven to 350 degrees F, and adjust rack to middle position. Butter an 8-inch glass square pan. Place butter and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract. Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour. Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the buttered baking dish and smooth into an even layer. Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to three days.
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Raspberry Vegan Cheesecake Bites

raspberry vegan cheesecak
Raspberry Vegan Cheesecake Bites
Print Recipe
A creamy mixture of sweet dates, cashews, and silken tofu makes a satisfying base for a combination of raspberry purée and whole, fresh raspberries.
Servings
16
Servings
16
raspberry vegan cheesecak
Raspberry Vegan Cheesecake Bites
Print Recipe
A creamy mixture of sweet dates, cashews, and silken tofu makes a satisfying base for a combination of raspberry purée and whole, fresh raspberries.
Servings
16
Servings
16
Ingredients
  • 2/3 cup chopped, pitted dates
  • 1 1/4 cups raw cashews, divided
  • 1/2 cup flaxseed meal
  • 1/4 tsp plus pinch fine sea salt, divided
  • 1/4 cup unsweetened plain almond milk
  • 2 tbs plus 1 teaspoon agar-agar flakes or 1/2 teaspoon agar-agar powder
  • 1 14-ounce box firm silken tofu, drained
  • zest and juice of 1 lemon
  • 1/2 tsp pure vanilla extract
  • 1 1/2 cups fresh raspberries, divided
Servings:
Instructions
  1. Place dates and 1/2 cup of cashews in small bowl. Pour in 1 cup boiling water and soak for 30 minutes. Meanwhile, combine remaining 3/4 cup cashews, flaxseed, and pinch of salt in a food processor and process until the mixture begins to look sandy. Add 1 tablespoon water and process until mixture begins to pull together. Form dough into a disk and place in an 8-inch square baking dish. Gently press until it forms an even layer over bottom of the dish. Drain dates and cashews, reserving soaking liquid. Place dates and cashews in a blender. Combine soaking liquid and almond milk in a small saucepan and bring to a boil over medium-high heat; reduce heat. Stir in agar-agar and cook at a bare simmer, stirring frequently, until agar-agar is completely dissolved, 4 to 5 minutes. Pour into a blender. Add tofu, lemon zest and juice, vanilla, and remaining 1/4 teaspoon salt and blend until very smooth. Pour over dough in baking dish. Wipe out food processor bowl and place 1 cup of raspberries in the bowl. Process until puréed. Pour purée into a fine-mesh sieve set over a small bowl. Press on mixture with the back of a spoon to extract as much purée as possible. Discard solids. Drizzle purée over top of tofu mixture. With a table knife, swirl purée into tofu mixture. Cover and refrigerate until firm, at least 4 hours. Sprinkle with remaining ½ cup raspberries, cut into squares and serve.
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