Fudgy Paleo Brownies

If you are looking for fudgy, chewy and and ridiculously chocolate-y Paleo Brownies than this is the recipe for you! These healthy gluten free brownies are made with almond flour, they’re grain-free, optionally dairy-free and simple to make. 

Perfect squares of paleo browniesThe Best Paleo Brownies

Everyone has their own personal preference for how they like their brownie whether it be chewy, or cakey, or dense. It can be a controversial topic! If you happen to be a person who loves chewy, dense and super fudgy brownies, then you are going to love this Paleo Brownie recipe as much as we do! 

Paleo Brownies Ingredients

  • Grass-fed butter or Coconut oil
  • Chocolate Chips (make sure to use dairy-free if you need to)
  • Creamy almond butter
  • Coconut Sugar
  • Egg
  • Espresso Powder (optional)
  • Vanilla Extract
  • Almond flour
  • Cocoa Powder
  • Baking Soda
  • Salt

Super fudgy paleo brownies stacked up

A Note on the Texture of This Paleo Brownie Batter

The batter for these paleo brownies is very thick! You might question whether or not you made a mistake or the recipe is wrong, but keep going. In order to get the batter into the pan you may have to gently push it down to into the prepared pan. Don’t worry, the brownies will puff up in the oven to look just like these in the photo.

How to Achieve a Fudgy Brownie

If you want to achieve a fudgy brownie you’ll have to pay attention to the cook time. The longer you cook this brownie the more cake-like and chewy this brownie becomes. We found the perfect time to be around 18 minutes in the oven, but depending on the heat of your oven it may be a minute or two less or a minute longer. You want the top of the brownies to be dry, but still have a little bit of give when you press in gently on the middle. If your brownies have any cracks in them, they may have been cooked too long to be fudgy. They’ll still be delicious, though! If that happens, try cooking them a little less next time.

How to Cut Perfect Squares 

  1. Use a parchment paper sling so you can easily remove the brownies in one piece.
  2. Let your paleo brownies cool close to room temperature, or place it in the refrigerator to cool down. And use a warm knife that has been run under hot water and dried to cut your brownies. 
  3. To get even pieces without using a ruler always cut down the middle! Make your first cut directly down the middle. Then cut each half in half down the middle. This of course only works if you are looking to make an even amount of slices.
  4. Sometimes brownies have raised edges. If you wanted a very even appearance you could trim the edges of the baked good first. Then, save the scraps for yourself!

Gluten free and dairy free brownies stacked up with dripping ice cream on themWant to up the chocolate game?

These brownies already have a good chocolate flavor, but if you wanted to increase it, you can add chocolate chips to the top of the brownies after you’ve smoothed them over.

If you like this chocolate recipe, check out these others:

Paleo Brownies

Prep Time 00:00 Cook Time 00:00 Total Time 0:00 Yields 12

Ingredients

Directions

  1. Preheat oven to 350ºF and grease a 9" baking dish and line with a parchment paper sling.
  2. In a double boiler melt together butter, chocolate chips, and almond butter. Let cook slightly.
  3. In a large bowl coconut sugar, egg and vanilla extract and whisk together. Slowly add slightly cooled butter mixture and whisk together.
  4. Add in espresso powder, almond flour, cocoa powder, baking soda and a pinch of salt. Using a rubber spatula mix together until completely combined.
  5. Place batter into prepared pan and using your hands press down until the batter is even. Bake on the middle rack for 17-19 minutes, or until the top is dry to the touch but the middle of the brownies still are slightly soft in the middle when pushed down gently.
  6. Let cool before slicing.

Recipe Notes

  1. The batter for these paleo brownies are very thick! You might question whether or not you made a mistake or the recipe is wrong, but keep going. In order to get the batter into the pan you may have to gently push it down to into the prepared pan. Don't worry, it will puff up in the oven to look just like these in the photo.
  2. You can cut this into a serving size of 9, or up to 12.
  3. If you are avoiding dairy for a strict paleo diet, use coconut oil and dairy-free chocolate chips.
  4. Recipe originally published in 2013, and recipe updated and improved in 2019.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Neat squares of paleo brownies

 

Chocolate Covered Cherry Smoothie

This easy Chocolate Cherry Smoothie is the perfect creamy and flavorful on-the-go breakfast to add to your morning routine! It uses antioxidant-rich frozen cherries and cocoa powder to get a chocolate covered cherry flavor! It’s is dairy-free, packed with healthy fats and so delicious. 

chocolate cherry smoothie in a glassChocolate Cherry Smoothie

A smoothie is the ultimate quick breakfast or snack in every season. This Chocolate Cherry Smoothie tastes so good AND it’s healthy! Packed with antioxidant rich cherries and healthy fats thanks to the added coconut oil, this smoothie will satisfy you well until your next meal.

What’s in it?

  • Frozen Cherries
  • Cocoa or Cacoa Powder
  • Banana
  • Coconut Oil
  • Almond Milk
  • Collagen Peptides or Protein Powder

Ingredients for chocolate cherry smoothie

We almost always get asked what can be substituted for the banana for smoothies. The banana makes the smoothie thick and creamy and adds sweetness. If you want to replace the banana, you could swap it with some frozen cauliflower. The cauliflower will give it the right texture while adding in some extra nutrition! However you might want to add a tablespoon of maple syrup to account for the loss of sweetness from the banana.

Tips for Making Smoothies

  1. You can make your own smoothie packs to make smoothie making a breeze! See this post for more information on how to do that.
  2. Use frozen fruit! Both the cherries and the banana should be frozen here to get the right texture on the smoothie.
  3. If your smoothie is too thick you can add in a 1/4 cup of almond milk or water at a time to get it creamy. If it’s too thin, add in some more frozen fruit or ice.

chocolate covered cherry smoothieIf you like this smoothie recipe, check out these others:

  • Chocolate Cherry Smoothie

    Prep Time 00:05 Total Time 00:05 Yields 1

    Ingredients

      Directions

      1. Place all ingredients in blender until smooth and creamy.
      2. Garnish with additional cocoa powder, if desired.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Double Chocolate Zucchini Bread

    This Gluten Free Chocolate Zucchini Bread is the perfect way to use up all the zucchini that summer brings, while also sneaking in some veggies in a healthy treat. This zucchini bread is so moist and decadent while still being nutrient-dense, Paleo-friendly and dairy-free!

    Close up shot of gluten free chocolate zucchini breadGluten Free Chocolate Zucchini Bread

    This Zucchini Bread is a delicious treat that nobody will even think there is zucchini added to it! This bread is decadent while still being healthy and will be sure to become a staple every summer in your house. This healthy Gluten Free Chocolate Zucchini bread is made with almond flour and so dang delicious! It’s easily made in 1-bowl and is paleo friendly and dairy-free. The zucchini adds just the right amount of moisture to the bread and we of course love the added nutrition!

    Profile shot of gluten free zucchini breadHere is what you need to make it:

    • Almond Flour
    • Coconut Flour
    • Cocoa Powder
    • Coconut Sugar
    • Espresso Powder
    • Baking Powder
    • Sea Salt
    • Chocolate Chips
    • Zucchini
    • Eggs
    • Avocado Oil
    • Unsweetened Apple Sauce
    • Maple Syrup
    • Vanilla Extract

    Gluten free chocolate zucchini bread slices

    Can you leave out the Espresso Powder?

    Yes! Espresso powder just enhances the chocolate flavor. It’s a minimal amount, but if you want to avoid any caffeine feel free to omit this ingredient.

    Why Apple Sauce?

    You won’t taste it at all! Apple sauce is a great ingredient to use to add moisture to a bread without needed to add lots of oil. While there is still oil in here, I like to use apple sauce in combination with it to get the right texture.

    How to Store this Paleo Chocolate Zucchini Bread

    Store this bread in the refrigerator or freezer after it has been cooled. In the refrigerator it will last a couple of days. You can leave it at room temperature for a few hours to take the chill off if desired. It will last up to 1 month in the freezer. Let it sit at room temperature uncovered to defrost. 

    paleo chocolate zucchini bread

    If you like this zucchini recipe, check out these others:

    If you like this gluten-free baking recipe, check out these others:

    Double Chocolate Zucchini Bread

    Prep Time 00:15 Cook Time 00:50 Total Time 01:05 Serves 8-10

    Ingredients

    Directions

    1. Preheat oven to 350°F and grease and line a 9" x 5" (1.5 quart) loaf pan with parchment paper. 
    2. In a large bowl whisk together eggs, oil, apple sauce, maple syrup, coconut sugar and vanilla extract until well combined.
    3. To the bowl add almond flour, coconut flour, cocoa powder, espresso, baking powder, and sea salt and mix very well until fully combined.
    4. Fold in the zucchini and chocolate chips.
    5. Place in the loaf pan and smooth down the top.
    6. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the middle of the oven is clean with just a few moist crumbs.

    Recipe Notes

    This recipe was originally published in 2016, and republished in 2019 with new photos.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Chocolate Dessert Cups

    Chocolate Cups {Paleo-friendly, dairy-free, vegan-friendly, nut-free} | Lexi's Clean Kitchen

    These Chocolate Dessert Cups make for the perfect no bake healthy treat that are simple to make but so impressive! You won’t believe how easy it is to make these beautiful chocolate cups that you can fill with anything from a simple fruit mix to a decadent chocolate mousse!

    Chocolate cups filled with fruitEasy Chocolate Cups Recipe

    How cute are these easy chocolate dessert cups? They look so fancy but are truly easy to make, requiring only one ingredient: chocolate! You can fill them with whatever sweet treat you’d like, ranging from fresh fruit and whipped cream to a heavenly chocolate mousse recipe.

    Tools needed

    While this is definitely a simple dessert to make, you’ll need a couple of tools to make it easy on yourself:

    • Muffin tin
    • Silicone muffin liner
    • pastry brush

    Chocolate Cups | Lexi's Clean KitchenHow to Make the Chocolate Cups

    1. Melt the chocolate in a double boiler. This is the safest way to melt chocolate slowly.
    2. Using your pastry brush, brush the chocolate up the sides of the liner. Make sure to leave a good amount of chocolate in the bottom.
    3. Place silicone cupcake liners in the freezer for 10 minutes.
    4. Remove from freezer and repeat process with remaining chocolate to make a sturdy chocolate cup.
    5. Place the cups back in the freezer for the last 10-15 minutes until the chocolate has hardened.
    6. Carefully pop the chocolate out of the silicone molds and fill with desired toppings.

    What to Make with the Chocolate Dessert Cups

    The possibilities are endless as to what you can serve in these chocolate cups!

    Chocolate Cups | Lexi's Clean Kitchen

    If you like this chocolate recipe, check out these others:

    If you like this healthy dessert recipe, check out these others:


    Chocolate Dessert Cups

    Prep Time 5 minutes Cook Time 0 minutes Total Time 0:05 Yields 4

    Ingredients

    • 8 ounces dark chocolate of choice
    • 3 cups fruit of choice, we used blueberries, raspberries, and strawberries
    • Optional: Classic Chocolate Mousse
    • Optional: Coconut whipped cream
    • Optional: Mint leaves, for garnish

    Directions

    1. Over a double boiler, melt 4 ounces of chocolate.
    2. Place a heaping spoonful of chocolate in the center of each silicone cupcake liners you are using.
    3. Using your paint brush, brush the chocolate up the sides of the liner. Make sure to leave a good amount of chocolate in the bottom.
    4. Place silicone cupcake liners in the freezer for 15 minutes.
    5. Over a double boiler, melt the remaining 4 ounces of chocolate.
    6. Remove silicone cupcake liners from the freezer.
    7. Paint another coat of chocolate onto the cups and place back in the freezer for another 10-15 minutes until the chocolate has hardened.
    8. Carefully pop the chocolate out of the silicone molds.
    9. Serve with your favorite berries, coconut cream and/or dark chocolate mousse!

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Banana Oatmeal Chocolate Chip Muffin (Nut-Free & Gluten-Free)

    This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist nut-free muffin recipe that the whole family will love. They are made with oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.

    Oat flour banana muffinsBanana Oatmeal Chocolate Chip Muffin

    You asked for a nut free muffin recipe and we DELIVERED. Nut-free and gluten free muffins are finally here! We’re in love with this Banana Oatmeal Chocolate Chip Muffin recipe. But we won’t try to hide it, it took some work to get here. Taste testers, multiple good attempts, multiple bad attempts, but here we are! A nut-free muffin recipe that everyone will actually love.

    Way back last year when we started experimenting with using oat flour as a substitute for some of our nut recipes we were intrigued with how well it worked. But it most definitely is not a 1-1 swap as oats are very low in fat, have very little flavor and they are absorbent, so in order to make it work you have to introduce elements to offset it. We had originally settled on using a seed butter to help bring in some of those missing elements, but during testing we were reminded that sunflower seed butter turns green after it’s been in contact with baking soda or powder. So after breaking into one of those muffins we were met with a bright green muffin! Perfect for St. Patrick’s day, but it won’t cut it for any other purpose. Those green muffins by the way, were delicious. So we were a little sad to have to start over from there.

    But the good news is that we got there! This Banana Oatmeal Chocolate Chip Muffin is unbelievably moist (…we know, we know…a controversial word!) and full of flavor. It’s a gluten free, nut free muffin that is easy to make and would be a fun baking project to do with kids!

    Oat flour muffins

    What kind of oat flour should I use?

    As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

    How do you measure oat flour

    This is the first time we recommended this but if you have an electronic kitchen scale at home, it’s best to use it here to measure. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

    Best banana oatmeal chocolate chip muffins

    How do you store oat flour muffins?

    We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

    So if you want to keep them the freshest you can store in the freezer. Our food editor Kelli has been storing these in the freezer and taking them from the freezer and putting in her kids lunch boxes. By the time the kids get to lunch they are defrosted and ready to eat.

    banana chocolate chip baked oatmeal muffins

    If you like this muffin recipe, check out these others:

    Watch the video here:


    Banana Oatmeal Chocolate Chip Muffins

    Prep Time 00:10 Cook Time 00:18 Total Time 00:28 Yields 12

    Ingredients

    Directions

    1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
    2. In a large bowl mash bananas well. Add eggs, milk, coconut sugar and melted butter and whisk until full combined.
    3. Add oat flour, coconut flour, baking powder, salt and cinnamon and mix with a spatula until smooth. Fold in chocolate chips.
    4. Divide batter between muffin liners, almost to the top.
    5. Bake in the middle rack for 18-20 minutes, or until the muffins feel slightly firm to the touch.
    6. Serve warm with butter, or let cool completely and store at room temperature covered, or in the freezer for up to 3 months.

    Recipe Notes

    1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
    2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Cherry, Coconut and Chocolate Granola

    Granola can be a great whole grain breakfast or snack, especially when paired with yogurt! This Cherry, Coconut and Chocolate Granola is full of fiber and healthy fats, but more important it tastes so delicious! It’s super crispy and has the perfect combination of tart cherries, sweet coconut flakes and big chunks of chocolate! It’s gluten-free and refined sugar free and so easy to make!

    How do you dry out granola

    Cherry Coconut and Chocolate Granola

    Ready for a story? Once upon a time Lexi was on vacation and was in a cute store offering cute looking wares and picked up some cute looking granola. She was hungry so grabbed two bags and went to pay. Not paying attention to the cost until after she left, she quickly discovered she had just unwittingly spent $40 on granola. YES you read that right: $40. Well she was still mad when digging into the bag to taste it, but once tasting that granola she immediately released all anger because the granola was SO GOOD. Vowing to make up for the $40 granola she knew she would spread the wealth by creating a new granola recipe for her recipe site that matched it and voila: this new Cherry, Coconut and Chocolate Granola recipe was born.

    We’ve explored making the BEST granola before, but this recipe for Cherry, Coconut and Chocolate Granola is quite different than that one. The biggest difference is our other granola recipe is all about the granola clusters! This one is cluster free, and is an olive oil granola. What stands out and makes this granola so dang good is the crisp texture of the individual oats and coconut flakes and the salt. We added just enough salt to really bring out all of the flavors of the granola and it is borderline addicting.

    So the good news is that in the end, that $40 granola was worth it, because it spurred on this amazing new recipe (as well as one other that will be forthcoming in a a few weeks). But Lexi has learned a valuable lesson for sure: when in one of those cute cute shops on vacation, ALWAYS check the price tag lest you end up with granola for millionaires.

    How do you preserve homemade granola

    How long does homemade granola last?

    You can store this granola at room temperature in an air tight for about a month! But honestly it’s doubtful a batch will last that long, because it’s hard to stop snacking on it.

    Are oats gluten-free?

    Oats are naturally gluten-free, but stray wheat, rye, or barley can be introduced during the harvesting and transportation. So if you have a gluten allergy or intolerance look for the gluten-free labeled rolled oats.

    What kind of oats do you use for granola

    Eat homemade granola with:

    • Nut milk and berries
    • Yogurt
    • Smoothie bowls
    • As a snack
    • On top of ice cream
    • With banana or an apple and nut butter

    Is homemade granola bad for you

    If you like this breakfast recipe, check out these others:


    Cherry, Coconut and Chocolate Granola

    Prep Time 00:10 Cook Time 00:22 Total Time 00:32 Yields 6 cups

    Ingredients

    Directions

    1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
    2. In a bowl, combine all of the ingredients except the cherries and chocolate chips and stir to combine.
    3. Pour on prepared baking sheet and shake until it is in one even layer.
    4. Bake at 350 for 22 minutes, turning the mixture halfway through so it bakes evenly.
    5. Let cool and toss with cherries and chocolate chunks. Store in an airtight container at room temperature for up to one month.

    Recipe Notes

    1. You can substitute pumpkin seeds or sunflower seeds for the pecans if you'd like to make a nut free version.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!