When I think of brownies I don’t think of vitamins and healthy things. No, I think of oozing chocolate, sweetness, gooey centers, and heaven. Heaven. At least, that’s what I thought of until I started making these coconut brownies. Now I think of health, vitamins AND heaven. Chocolate bliss. Without guilt, or a stomach ache, or a heart attack.
These coconut brownies are made with almond flour, ground dates, and coconut.
They use greek yogurt rather than oil AND don’t even include a single egg. Gluten-free, oil-free, AND egg-free. They taste good too. Okay, not just good. They are our new favorite brownie recipe. Which really is saying something, because we make excellent brownies in this home.
It’s hard to believe, I know. I don’t often believe it as I’m mixing them up. Every time they surprise me. Every time I think I’m about to sacrifice a bit of flavor for the sake of my health. You’d think I would have learned by now. Heaven.
Now these coconut brownies hold together like traditional brownies pretty well, but are best eaten warm with a fork and a big ol’ glass of milk (or coffee, if you are so inclined–I am.). They are moist and gooey from all those dates and coconut. Yum.
- 1 cup almond flour we use Bob's Red Mill
- 1/3 cup dark cocoa powder
- 1/2 cup white sugar
- 1 cup finely chopped dates
- 1 cup coconut shredded
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- Mix the dates, coconut, yogurt, and vanilla together in one bowl and the dry ingredients in another.
- Combine all the ingredients together in one large bowl and stir just until mixed.
- Bake in a greased 8 by 8 pan for about 25-30 minutes at 350 degrees.
- Cool for about 10 minutes before cutting.
If you prefer your brownies a bit chewier than this recipe provides, try adding an egg yolk. For a cakier brownie, add 1/2 teaspoon baking powder and 2 tablespoons of milk along with the egg yolk. And, as always, we want to hear YOUR favorite healthier brownie recipe!
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