Flourless Mocha-Bacon Brownies

Nineteen years ago today my husband did the greatest thing - he proposed to me!  Thankfully, I was smart enough to say, "YES"!

In honor of our good choices, 19 years ago, I made my husband a batch of these to-die-for-brownies from Diane Sanfilippo's book Practical Paleo.  Now don't just copy the recipes from my blog.  Go out and buy the book yourself.  It is chock full of information along with great recipes like this one.

Photo: Practical Paleo

Ingredients:

• 4oz dark chocolate, melted and cooled
• 1/2 cup butter, melted and cooled
• 1/2 cup pure maple syrup
• 3 eggs
• 1/2 cup + 2 tablespoons unsweetened cocoa powder
• 2 tablespoons very strong coffee
• 2 tablespoons fine coffee grounds
• 2 slices cooked bacon, chopped

Directions:

1. Preheat oven to 375˚F.
2. In a medium-sized mixing bowl combine chocolate, butter, maple syrup, and eggs.
3. Slowly sift in the cocoa and mix to combine.
4. Add coffee and coffee grounds and mix to combine.
5. Spread into a parchment lined brownie pan.
6. Top with chopped bacon.
7. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
8. Dust with cocoa powder.

Did you notice this recipe is grain free? It is also FODMAPs free!

Enjoy, we did!

Brownies

Monday we celebrated our God-granddaughter, Hero's, 7th birthday.  She's such a blessing.  In honor of her birthday she got to sleep over at Grammy & Grampy's and we celebrated with a special treat.  My friend Kindra posted this recipe on my fb wall and I've been dying to try it.  I'm so glad I made it.  This is probably my most favorite thing I've made since going paleo.  It is so delicious!

Happy Birthday, Hero!

Raw Brownies - adapted from the Rawtarian:

Ingredients:

1 cup almonds
1 cup dates
5 tablespoons raw cacao (cocoa) powder
4 tablespoons unsweetened coconut flakes (or you can use shredded)
2 tablespoons honey
1/4 teaspoon sea salt

Directions:
 
1. Place almonds in your food processor and process until they become small and crumbly.
2. Add dates and process until the mixture sticks together and the dates are well processed.
3. Add the remaining ingredients and process until the mixture turns a dark chocolatey brown.
4. Scoop into a brownie pan or small cake pan and press down firmly using your clean hands.
5. Refrigerate* for a couple of hours.
6. Store in the refrigerator if it lasts that long!

*You don't have to refrigerate it, but it is much easier to slice when chilled.