Carob Brownies

• Gluten free
• Paleo

• Produce

  • 1/2 cup Dates

• Refrigerated

  • 1 Gelatin egg substitute

• Canned Goods

  • 2 tbsp Coconut milk

• Condiments

  • 2 tbsp Coconut butter
  • 1 1/2 tsp Lemon juice

• Baking & Spices

  • 1 tsp Baking soda
  • 1/3 cup Carob
  • 1/2 tsp Cinnamon
  • 1/4 cup Coconut flour
  • 1 tbsp Coconut palm sugar
  • 1 tsp Cream of tartar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on hewontknowitspaleo.com

Description

Ingredients

• 1/2 cup dates, gently packed
• 1/4 cup coconut oil
• 1 tsp vanilla
• 2 T coconut butter
• 2 tbsp coconut milk
• 1 1/2 tsp lemon juice
• 1 gelatin egg substitute (directions below)
• 1/4 cup coconut flour
• 1/3 cup carob
• 1-2 tbsp coconut palm sugar (optional, if dates are not sweet enough)
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp cream of tartar

Directions

• Preheat oven to 350 and grease 8x8 pan with coconut oil.
• Place first six ingredients in food processor: dates, coconut oil, vanilla, coconut butter, coconut milk. Process until very smooth.
• Prepare gelatin egg. For gelatin egg substitute: Whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water, whisking vigorously until dissolved and frothy.
• Add to food processor and process again until thoroughly blended.
• Add remaining dry ingredients. Process until completely mixed throughout. Batter will be like a thick dough.
• Spread and press batter into prepared pan.
• Bake for 12-14 minutes, until toothpick comes out clean and brownies are slightly firm to the touch.