The indispensable brownie (prvo pa slatko)

Here I am. Although it is not very paleoish to start with a desert, the art of making healthy sweets has really taken me over. One of the reasons why I decided to take the whole Whole 30 program on was the sweet tooth that has pested me from early youth. So...brownies (kakao kocke) are easy to make, a common desert that everybody loves. There area thousands of  paleolized versions available online and I decided to merge couple of recipes I found and then adapt them. So this is the recipe:

INGREDIENTS:

• 3 eggs
• 1 cup dark chocolate (from Lidl, cooking chocolate, Fin Carre)
• 1 cup almond butter (will post recipe soon)
• 2 tbsp coconut oil (from Muller, the only brand they have, cheaper than brands available in Bio&Bio)
• 1/3 cup dates (local grocery store; pureed them with handheld blender)
• 1/4 cup muscovado sugar (available almost everywhere...but beware...invest in the Muscovado, the rest are plain refined and colored sugar)
• 1 tsp vannila ( I use pure ground vanilla from Harrisa, extracts have alcohol and tend to be chemically manufactured)
• 2 tbsp coconut flour (the stuff they sell here and call flour are flakes so the easiest way is to blend them in a high speed blender until they turn to flour)
• 1 tsp cinnamon
• 1/2 tsp baking powder

INSTRUCTIONS:

• Preheat your oven to 180 C ( 350 F)
• Melt chocolate (on stove or in the microwave oven, both way work like a charm)
• Blend dates (add in the coconut oil it will simplify the blending)
• Wisk eggs with a mixer
• Combine all of the above ingredients together with the almond butter, sugar, chocolate and vanilla
• In a separate bowl combine coconut flour, baking powder and cinnamon and the add to the above mixture and mix it all well.
• Pour into baking dish lined with sheet of baking paper.
• Bake for 30 minutes.

This is the final product

Very moist in the inside jet with crunchy crust....

Some final remarks. Paleo and especially Whole 30 program does not allow sugar. The reason I did use sugar is that there is no acacia honey  available this year and that is what I would normally use.This is because off all of the rain that fell at the time the bees where supposed to collect the pollen and we always buy are honey from local producers. I do have chestnut honey but it is far to aromatic to use in a plain brownie recipe. I don't use maple sirup or agave sirup because they are just too expensive.