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These Chocolate Chip Brownies are made grain-free, paleo, and gluten-free, and sugar-free too! Friends on a sugar-free diet will love these.
I’m back with another raw brownie recipe, and this one has some awesome new ingredients, including 100% cacao chocolate chips that are currently rocking my world.
I’ve posted a few brownie recipes in the past, but this is the most recent evolution that is grain-free, paleo, and vegan. The ingredients are still simple, with a base of nuts, seeds, dates, and vanilla beans:
The biggest change is the addition of sugar alcohols to add sweetness, without having to add too many dates or any refined sugars. My preference is to use a 50/50 mixture of erythritol (the brand I use is called Swerve) and birch xylitol:
You’ll see from the recipe below, the ingredients essentially just get mixed in a food processor (the chips go in last so they don’t melt!):
And pressed into a baking dish:
Once chilled, these raw brownies are so, so delicious, without being overly sweet or causing additional sugar cravings. As mentioned, I adore the addition of the chocolate chips, too:
Here’s the printable recipe for these Paleo Raw Chocolate Chip Brownies:Print
A delicious grain-free brownie!
- 2 cups almonds or walnuts
- ½ cup pumpkin or sunflower seeds
- ¼ cup hemp seeds
- ¼ cup unsweetened shredded dried coconut
- seeds from 1 whole vanilla bean
- 2 tablespoons cocoa or cacao powder
- 1 teaspoon ground cinnamon
- 1 teaspoon erythritol (confectioners’ style or granulated)*
- 1 teaspoon birch xylitol (confectioners’ style or granulated)*
- sea salt, a pinch (optional)
- ½ cup melted coconut oil or ½ cup almond or sunflower seed butter
- 1 cup pitted dates
- 1 cup 100% cacao chocolate chips
- Spray an 8×8-inch glass baking dish with non-stick cooking spray.
- Combine almonds or walnuts, pumpkin or sunflower seeds, and hemp seeds into the bowl of a food processor. Turn on high for 20-30 second or until the nuts and seeds are ground, but not turned into paste.
- Add the dried coconut, vanilla bean seeds, cocoa or cacao powder, cinnamon, erythritol, xylitol, sea salt (optional), and coconut oil (or nut butter), and turn on the food processor for another 15-20 seconds, or until ingredients are combined. Use a spatula to scrape down the sides of the bowl of the food processor, if necessary.
- Turn on the food processor and feed the dates through the tube. Run for about 30 seconds on high until the mixture is well combined. Pulse in the chocolate chips, but don’t let them melt!
- Use a spatula to transfer the raw batter into the baking dish and use the spatula to push the mixture into the edges of the dish, smoothing the top. Chill completely in the refrigerator before serving, at least two hours.
- Serve cold for the most sweetness.
- *erythritol and xylitol are sugar alcohols. Some people may not be able to tolerate these non-nutritive sweeteners, or prefer not to use them. You could always use 2 tablespoons of coconut sugar or maple syrup if you prefer.
- Serving Size: 1
- Calories: 75