Healthy dessert recipe that’s perfect for Santa! Richer than a cookie, heavier than a muffin, brownies are ordinarily an indulgence that leaves you ashamed of your lack of restraint! Lose the guilt with this wheat-free recipe that incorporates lots of healthy fats. Serve these brownies plain or topped with cream cheese or natural peanut butter or almond butter, or dip them in coffee.
You will need the following ingredients:
•8 ounces bittersweet (85% cacao) chocolate, chopped
•¾ cup organic grass fed butter
•2 teaspoons instant espresso powder
•½ teaspoon liquid stevia
•¼ cup canned coconut milk (Thai Kitchens organic expeller pressed)
•2 teaspoons vanilla extract
•½ cup chopped walnuts
•2 tablespoons coconut flour
•¼ cup ground flaxseeds
Preheat the oven to 350° F. Grease a 9 x 9 baking pan with butter.
In a large glass bowl, combine the chocolate and the butter. Microwave bowl on high power for 1 minute, stirring once halfway through to cooking time. If not completely melted, microwave, stirring every 20 seconds, until melted. Stir in the espresso powder until completely blended.
Add the eggs, one at a time, blending well after each egg. Stir in the coconut milk and vanilla.
Stir in the walnuts, coconut flour, and flaxseeds until well blended.
Pour into the pan and bake for 25 minutes, or until a wooden pick inserted in the center comes out clean.
Recipe adapted from the Wheat Belly Cookbook by William Davis, MD.