These Almond Flour Chocolate Chip Infused Brownies are decadently fudgy and taste like the regular brownies of my childhood. BUT, they are paleo, gluten-free, dairy-free, refined sugar free.
With Father’s Day approaching I started thinking about my father. I usually write something about my mother on Mother’s Day but realized I’ve never written anything about my father. Both my parents have ben gone for over 10 years.
This year I experienced something new regarding my father, I remembered him in a whole new way. It was as if I had changed my past.
My father was a troubled man and even a bit bipolar. Like many men in his generation he left raising us children up to my mother. I felt we didn’t talk much or really connect.
Over the last few years I have been applying the principles of the Law of Attraction to manifest better health, more abundance and better relationships. I used to be a person who worried a lot, judged myself and others ruthlessly. With a little practice, I’ve learned to put my attention on the things in my life I love and appreciate. It’s now more natural for me to spend time feeling joy and satisfaction. I worry less, judge less and I’m a kinder person. Wonderful things keep showing up in my life. Don’t get me wrong, my life is not without it’s challenges, but I’m having more fun along the way.
I used to feel my father wasn’t there for me and actually I didn’t like him very much. I had all these judgments about him. I often thought about the times I wanted him to stand up for me and help me convince my mother to let me have more freedom, which he was incapable of doing. I’ve tapped on that. I used to remember how angry he was and how much I was afraid of him. Of course since he was my father I loved him but didn’t connect to that love.
This year as I think of my father on Father’s Day, I remember him very differently. I think about the the weekly car trip we took together during my first year of college at NYU. I lived at home in Queens and I would meet him at the end of the day and we’d drive home from the city together. We may not have had deep conversations but we had a warm connection talking about our day as we drove through the Midtown tunnel toward home.
I remember how much he liked to come to my restaurant, Arnold’s Turtle in Greenwich Village. He was so proud of me and loved to come and hang out.
As I’m writing this I’m getting an image of us raking leaves together, my sister and I jumping in the piles and having fun. It actually brings tears to my eyes. Many more good memories are showing up.
As I’ve changed, my experience of the past is different. Now that I’m in a higher vibration, I view my father from a whole new perspective. I have access to love for my father that I used to block. How great its that? It feels so good.
Since my father loved brownies I’m making these brownies in memory of him for Father’s Day.
The brownies I make today I are quite different from the ones my mother and I used to make, but just as delicious.
These Almond Flour Chocolate Chip Infused Brownies are decadently fudgy and taste like regular brownies. They are not a bland substitute.
They’re made with almond flour, almond butter, coconut oil, eggs, and sweetened with maple syrup. They have lots of protein and nutrients.
The almond butter makes them rich, fudgy and moist. They’re all the things you could possibly want in a brownie. It’s hard to believe they’re so healthy!
My partner, Roger, ate 3 of them the first day I made them. He couldn’t believe they were healthy. He will not eat desserts that don’t taste like the real thing.
I like that you don’t need a mixer to make them Everything is made in a bowl and comes together in 10 minutes. Start by melting the coconut oil in a pan, turn off the heat and add the almond butter, stir to soften and combine.
Sift the almond flour, cacao powder, baking soda and salt into a bowl to remove any lumps. This is an important step. You don’t need a sifter, a strainer works fine. You don’t want clumps of almond flour or cacao in your brownies.
Pour the coconut oil/almond butter into a bowl, add the eggs, maple syrup and vanilla. Mix to combine. Use a fork and don’t over mix or you will add too much air into the brownies and they will sink when baking.
Add the flour mixture and mix until it’s thoroughly combined. I use a fork and rubber spatula, scraping down the edges as needed.
I infuse the mix with Enjoy Life dark chocolate morsels. They are a clean eating product, paleo, gluten-free and free of the 8 most common allergens.
I also add chopped walnuts, but you can leave them out.
Once the brownies are cooked let them sit for at least 30 minutes. Enjoy their fudgy, melting chocolate taste right away while they’re still warm or keep at room temperature for 5 days, but I doubt they’ll last that long.
You can also freeze them. It’s nice to wrap them up individually and take out just one. Let it sit out for 1/2 hour and enjoy or warm it up in the toaster oven, yum!
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Decadently fudgy brownies that are paleo, gluten-free, diary-free and easy to make.
- ¼ cup coconut oil, expeller pressed refined, 56 grams
- ½ cup creamy unsweetened almond butter, 120 grams
- 1 cup blanched almond flour, 112 grams
- 6 tablespoons raw cacao powder, 33 grams
- 1 teaspoon baking soda
- ¼ teaspoon Celtic sea salt
- 1/2 cup organic maple syrup, 145 grams
- 1 tablespoon organic vanilla extract
- 2 large pastured, organic eggs
- ½ cup Enjoy Life dark chocolate morsels, 112 grams
- 1 cup chopped walnuts, 90 grams
- Preheat oven to 350° F. Grease an 8 x 8 baking dish with coconut oil or line with parchment paper.
- Gently melt the coconut oil in a small pan. Turn off the heat and add the almond butter. Mix until smooth. Set aside to cool.
- Sift the almond flour, cacao powder, baking soda and salt into a medium bowl.
- Pour the coconut oil/almond butter mixture into a large bowl.
- Add maple syrup, vanilla and eggs. Mix with a fork. Do not over mix or you will add too much air into the brownies and they will sink when baking.
- Add the dry ingredients to wet ingredients and mix well with fork and spatula until evenly combined, Scrape down the sides as necessary.
- Fold in the chocolate chips and chopped walnuts
- Spread evenly in the prepared baking dish and bake at 350° F for 30 minutes or until sides begin to pull away from the pan and a tester comes out almost dry.
- Cool completely for at least 30 minutes.
- Cut and serve.
Baking is easier and more accurate when measuring the weight. I recommend getting a kitchen scale.
Store in an airtight container for up to 5 days at room temperature.
These brownies freeze well. Store in an airtight container for up to a month. Thaw at room temperature for 30 minutes before enjoying. Heat in a toaster oven for warm melt-in-your mouth brownies.
- Category: Dessert, Gluten Free, Diary Free, Paleo, Refined Sugar Free
Keywords: Almond Flour Chocolate Chip Brownies
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