Since trying to cut eggs and almonds out of my diet I feel like I’ve been learning to cook all over again. While it hasn’t been too hard making recipes nut free, it’s the eggs that I’ve really had trouble with. I made of batch of brownies with “flax eggs” and they turned into a big watery mess. Then I made a recipe that called for 3 eggs and used “gelatin eggs” where I dissolved a Tablespoon of gelatin into 3 Tablespoons of water per egg and it turned out super gummy 🙁 So I am REALLY excited that these brownies turned out perfect – even without eggs! For this recipe I used a combination of applesauce with a gelatin egg (but instead of dissolving the gelatin in the water first, I added it directly to the batter because I read somewhere that this method helps keep it from being gummy) and the brownies held together beautifully and the texture was spot on- I might cry!!!
I initially started working on this recipe because I wanted to come up with a replacement for Enjoy Life Cocoa Loco bars, a snack I’ve recently become obsessed with. I started buying them because, first of all they are chocolate :), and even though they are not Paleo, they are gluten, dairy, nut, and egg free! I also like them because they satisfy my sweet tooth while not being overly sweet so I don’t mind eating them during the day for a snack or after lunch. But since they are almost $1 per bar, I wanted to make a homemade version, plus when you make your own, you have complete control over the ingredients so I was able to make them Paleo as well 🙂
It took me a few times to get it right, but the coconut flour in this recipe gives these brownies a great soft and chewy texture while not imparting a strong coconut flavor. Similar to the Cocoa Loco bars they’re not overly sweet (even though you can certainly add more coconut palm sugar if you’d like!) and they have healthy fat, gelatin, no refined sugar, and are a treat I can feel good about eating and giving to my kiddos 🙂
Here’s the recipe 🙂
- ½ C Coconut Oil
- ½ C Pure Maple Syrup
- 2 Tbsp. Coconut Palm Sugar, or to taste
- ⅓ C Cocoa Powder
- ½ C Coconut Flour
- 3 Tbsp. Tapioca Flour *Arrowroot would probably work too*
- 1 Tbsp. Pure Vanilla
- ⅛ tsp. Baking Soda
- ¼ tsp. Sea Salt
- 1 Tbsp. Gelatin
- 3 Tbsp. Water (room temperature)
- ¼ C Unsweetened Applesauce
- ¼ C Non-Dairy Chocolate Chips (dark chocolate or semi-sweet), optional
- Preheat the oven to 350 degrees and line an 8 x 8 inch pan with parchment paper or foil. Grease with coconut oil and set aside.
- Place the coconut oil in a medium to large pot and melt over medium heat.
- Remove from heat and stir in the maple syrup, palm sugar, cocoa powder, coconut flour, tapioca flour, applesauce, vanilla, baking soda, and sea salt.
- Evenly sprinkle the gelatin over the batter then stir in the water. Wait a few minutes and the batter with thicken. Stir again, then stir in the chocolate chips. Batter will be thick.
- Pour batter into prepared pan and use the back of a spoon the smooth out the top.
- Bake for 15 - 20 minutes, or until a toothpick inserted into the middle comes out clean and the brownies no longer look glossy.
- Allow to cool completely to properly set up, brownies will be fragile until cool. You can place them in the fridge help them cool faster if you're impatient 🙂