Gingerbread Brownies

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  • 3 tbsp raw hazelnuts
  • 12 dates pitted
  • ¼ cup coconut oil melted
  • 3 organic eggs whisked
  • 3 tbsp molasses
  • 1 tsp vanilla extract
  • ¼ cup raw cacao or unsweetened cocoa
  • 2 tbsp coconut flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • pinch sea salt
  • ½ cup cacao nibs
  • extra coconut oil for greasing pan
  • Preheat oven to 375°F. Line a square baking dish with parchment paper or grease with coconut oil.
  • Place the hazelnuts in a food processor and blend until they are finely ground. Add the pitted dates and and process until they are sticky and form a sticky paste.
  • Add the melted coconut oil, eggs, molasses and vanilla and puree until smooth. You may need to scrape the sides down and mix a few times to prevent clumping.
  • Add the cocoa, coconut flour, spices, baking soda, baking powder and salt and puree until completely combined and smooth. Fold in the cacao nibs.
  • Pour the brownie mixture into the baking dish and smooth out with a back of a spoon or spatula.
  • Bake for 20-25 minutes. Let cool before cutting.
We adapted these from one our favorite food bloggers, PaleOMG. The spices and molasses give these brownies that delicious gingerbread flavor and the hazelnuts add a nice nutty crunch. Add some whipped cream (see Coconut Whipped Cream recipe) and you’ve got yourself a 5 star dessert.
Make ahead tip: These last well in a sealed container for 3-4 days, if they last that long! Can also store in the fridge or freezer for longer.
Makes: 12 brownies