Rate this recipe
4.8/5
(16 Votes)
Ingredients
- 12 oz Butternut Squash, cooked and cooled
- 1/2 cup Organic Coconut Oil, melted
- 5 whole Pastured Eggs
- 1/2 cup Grade B Maple Syrup
- 10 oz Kale
- 1/2 cup Organic Dried Cranberries
- 1/3 cup Coconut Flour
- 3/4 cup Organic, Raw Cacao Nibs, or Paleo Approved Chocolate Chips
- 4 Tbsp Raw Cacao Powder
- 3/4 tsp Hain brand Baking Powder
- 1 tsp Sea Salt
Details
Adapted from primalpalate.com
Preparation
Step 1
Process
Preheat oven to 350F/176C/Gas Mark 4
Coat mini muffin tins with coconut oil
Place Kale and Cranberries in food processor or blender and combine until smooth and nearly liquefied
Mix together cooled butternut squash, Kale/Cranberries, Coconut Oil, Eggs, Maple Syrup in one bowl
In another bowl, mix together coconut flour, cocoa nibs, cacao powder, baking powder and salt and mix with a wooden spoon (if you have one)
Now, mix together contents of both bowls and pour into muffin tins
Bake for 25-30 minutes or until brownies are set (Keep in mind all oven temps vary so keep a close eye on these to determine the best cooking time for your oven)
Enjoy with someone you LOVE
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