Ok, so every single one of the ingredients in this recipe is paleo. Except they are most definitely NOT in the spirit of paleo! They are a totally scrummy, squidgy, indulgent, amazing treat. You have been warned.
What you need:
125g ground almonds
Freshly grated zest of 1 orange
Juice of ½ the orange (go ahead and eat the other half, I did)
75g coconut oil
4 tbsp brazilnut butter (or any other nut butter of your choice)
4 tbsp cocoa powder
4-6 tbsp honey (this entirely depends how sweet you want them)
1 tsp vanilla extract
1 tsp cinnamon
How to make them:
Preheat your oven to 180C.
Grease and line a small square or rectangular tin. Mine was 16cm x 26cm.
In a small saucepan melt the coconut oil and brazilnut butter very gently over a low heat. You want them to just melt and not be too warm.
Add the cocoa powder and mix well.
Add the cinnamon, vanilla extract, orange zest and orange juice and mix it all together.
Separate the egg whites and yolks into a bowl each. You will need to whisk both so make sure the bowls are a good size for this.
Add the honey to the egg yolks and whisk until light and fluffy.
Pour in the chocolate and coconut oil mixture and mix well.
Add the ground almonds and combine it all together.
Now whisk the egg whites until they form stiff peaks.
Using a clean spoon, gently fold the egg whites into the rest of the ingredients.
Pour this batter into your tin.
Bake for about 15 minutes, or until the top of the brownie is only just firm.
I would suggest keeping an eye on it for the last few minutes of baking, it can go from brownie to cake texture quite quickly.
These are so moist and squidgy that they are lovely eaten on their own. But feel free to serve with cream, ice-cream or coconut milk.