Paleo brownies ‘with love’

paleo brownies with love

Valentine’s Day is just a week away, what are you gonna make to win your lover’s heart?

You’ve already read how I think about valentine’s day in my Double Chocolate Strawberry Cake post, so no need to repeat myself here ;-) so I can go straight to the good stuf: paleo brownies!


These paleo brownies with pink icing are loaded with chocolate, and luckily dark chocolate is healthy (at least when the cacao percentage >70%). Of course it’s not healthy if you eat a whole bar on  daily basis, but a square or two should be alright! Or.. you make it into these gorgeous brownies :-) They have been called “the best paleo brownies I’ve ever tasted” and with this pink suitable glaze they are the perfect dessert after a romantic diner for two. Or of course as a little treat for yourself. I adapted the recipe from Gluten Free on a Shoestring, hail to the glorious internet for all those splendid recipes!

paleo brownies with love paleo brownies with love

Paleo brownies 'with love'
Prep time
Cook time
Total time
For the brownies
  • 5 ounce (140 gr) organic dark chocolate (>70%), chopped
  • 5 tbsp (60 gr) mild olive oil
  • ¼ cup (85 gr) honey
  • 3 eggs, beaten
  • ¾ cup (120 gr) coconut sap sugar
  • ½ cup (55 gr) almond flour
  • 1 tbsp (8 gr) coconut flour
  • ¾ cup (60 gr) unsweetened cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp celtic see salt
  • pinch of cayenne peper
For the pink icing
  • 4 tbsp creamed coconut (santen)
  • 1 tbsp beet juice
  • 2 tbsp coconut milk
  • 1 tbsp honey
  1. Preheat your oven to 325F/170°C.
  2. Line a 9-inch/22cm square baking pan with parchment paper.
  3. Place the chocolate and olive oil in a small, heat-safe bowl and then place the bowl over a small pan of hot (not boiling) water. Melt the chocolate and olive oil, stirring occasionally, until smooth.
  4. Remove the bowl from the heat, and allow to cool briefly.
  5. Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a blender, and add all of the remaining ingredients, in the order listed.
  6. Blend until smooth. You may have to stop the blender a couple times to scrape down the sides. If you do not blend the batter, but rather just mix it with a spoon, the brownies may be a bit grainy after baking.
  7. Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula. Smack the bottom of the pan squarely on the counter a couple times to break any air bubbles trapped inside.
  8. Place in the center of the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and allow to cool in the pan for 20 minutes before removing from the pan by holding onto the overhung pieces of parchment paper.
  10. Slice into squares.
  11. Prepare the icing my melting the creamed coconut and then stirring in the beet juice, coconut milk and honey.
  12. Drizzle icing over brownies and wait for it to set before serving.
  13. Enjoy!

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