I baked these Pear and Chocolate Paleo brownies quite often because my husband is absolutely in love with them. And after you guys kept asking for the recipe every time you saw me making these on my Instagram Stories, I decided to share this simple recipe here and inspire you to find healthier ways to enjoy your favorite treats in a healthy way, stick to your diet without missing any of your favorite foods!
These moist and rich pear and chocolate paleo brownies are, of course, free from gluten and dairy, but also they can be enjoyed during the “AIP reintro” phase (a nickname used by AIPers to indicate the reintroduction phase of the Autoimmune Protocol – AIP, in which you can start adding back foods like eggs and cacao).
Also, as you might know, I have a hard time tolerating sugar (it gives me a massive headache) and, as you can see from the list of ingredients, these brownies are pretty much free from refined sugar.
I used a tiny bit of raw Manuka honey (which has a lot of nutritional benefits), but I think we can go without it, as there already enough sweetness added by the vanilla, cinnamon, pear, apple cider vinegar and carob…
What do you think? Honey or no honey? Let me have your feedback in a comment below.
Pear & Chocolate Paleo Brownies (Dairy, Nut & Gluten FREE, AIP Reintro)
FOR THE BROWNIES:
- 3 Free Range Eggs (*AIP Reintro)
- 20 gr Raw Manuka Honey
- 1/8 tsp Turmeric
- 1/8 tsp Cinnamon
- 1 stp Vanilla Extract
- 50 gr Full Fat Coconut Milk
- 40 gr coarse Cassava Flour
- 30 gr Tigernut Flour
- 20 gr Arrowroot Flour
- 7 gr Raw Cacao (1 tbsp) (*AIP Reintro)
- 15 gr Apple Cider Vinegar
- 7 gr (1/2 tsp) Baking Soda
- 1/2 Pear, thinly sliced
FOR THE CHOCOLATE FROSTING:
*FOR DECORATING (*optional):
- 1 1/2 tbsp Pistachio Butter (*AIP Reintro & NOT Nut-Free)
- 1 sprig of fresh Mint
- Preheat the oven to 350F.
- In a bowl, beat the eggs together with the honey and the spices and vanilla and add in the coconut milk, making sure it’s at room temperature so that it doesn’t compromise the rising process.
- Sift in the flours and cacao and mix well, until you have a smooth batter.
- Lastly, add in the baking soda together with the apple cider vinegar (always at room temperature) and mix slowly.
- Line a brownie baking pan with parchment paper, pour in 1/3 of the batter, scatter a few slices of pear on top and cover it with the remaining batter.
- Bake your chocolate paleo brownies for 40 minutes and allow them to cool down in the fridge before you cut them in squares.
- In the meantime, prepare the chocolate frosting.
- Combine cacao and carob powder in a small bowl, add in a few drops of coconut milk and mix well to prevent the formation of lumps. When the mixture becomes a smooth cream, add in the rest of the coconut milk, mix well and refrigerate for one hour.
- Top your chocolate paleo brownies with a thick layer of chocolate frosting, drizzle some pistachio butter on top and refrigerate again for at least 30 minutes to allow the frosting to harden a bit.
- Cut the brownies in squares, top them with a leaf of fresh mint and enjoy!
These pear and chocolate paleo brownies are particularly good to eat after a day or so, when they have settled in the fridge, and the chocolaty top layer hardens a bit and becomes even more yummy.
And if you have been on the Autoimmune Protocol and are finally ready to reintroduce some yummy ingredients, these will make you feel in heaven! Like always, share this recipe on your Pinterest and Facebook and don’t forget to let me have your feedback in a comment below!!