Making a soft, moist and not too sweet brownie is my holy grail in Paleo cooking.
Tigernut flour and dates and date syrup are the secret to accomplishing this feat. If you’ve used almond or coconut flour, your brownies have likely fallen apart and have been remarked upon as “dry”. Fear not. I’ve got your back.
I know most people won’t have Tigernut flour, dates and date syrup in their pantries. I’m suggesting that you should. Then you can make these delicious brownies on a moment’s notice and be your own hero when your sweet tooth hits.
This recipe was based on “Paleo Brownies” by Elana Amsterdam of Elana’s Pantry. I really like brownies that are super chocolatey and gooey… not “cake like.”
Date syrup helps bring in a deep sweet flavor without tasting too sugary while the softened whole dates help with the gooey factor. The Tigernut flour brings its own sweetness and moisture. These rarely last long in my fridge.
Paleo Tigernut Brownies
- 1 cup Tigernut Flour
- 1/4 tsp Celtic Sea Salt
- 1/4 tsp GF Baking Soda
- 4-6 oz 100% Baking Chocolate
- 14 pitted Dates *soak in hot water for 10 min to soften
- 4 Tbsp Date Syrup
- 2 Eggs
- 1/2 cup Coconut Oil or Leaf Lard (melted)
- 1/4 tsp Liquid Vanilla Stevia *not Glycerin
Preheat oven to 350. Grease 8 x 8 baking dish with coconut oil or leaf lard.
Add tigernut flour, salt and baking soda into Cuisinart (food processor) and pulse until combined
Add chocolate chunks and pulse until combined. You want the chocolate to be in tiny pieces
Add whole pitted dates and pulse until combined. Again, pulse until the dates are in tiny pieces
Add eggs and pulse until combined
Add coconut oil or leaf lard, date syrup and stevia. Pulse until smooth. This will be a thick batter
Add batter to greased baking dish. Smooth it with your spatula or a damp hand
Bake 22-24 minutes
Cool on baking rack and try not to eat until cool.
I prefer using coconut oil but if that taste is too strong, try leaf lard. It is a clean tasting fat that won't bring any additional taste into the brownie.