June 9, 2014
Usually, on the nights I can’t sleep, I sit in my husband’s recliner (extra large to be comfortable for his 6’3″ frame) and binge on Netflix until the wee hours. The other night, though, I was feeling unusually productive, so at 12:30 or so I emptied and filled the dishwasher and decided I should bake something we could take for snacks since we were going to be out of the house for most of the next day. I wanted something different than my usual coconut flour, almond, raisin muffins (very tasty and will be posted later) and was craving something sweeter than that.
Before we were eating Paleo, I loved making peanut butter cookies with peanut butter, sugar and an egg. Super simple, not much clean up and easy to add chocolate chips to satisfy my chocolate cravings. I went online to see if anyone had already come up with a Paleo version of these, but all of the recipes I found called for granulated sugar (which I had just finished tossing in the garbage that morning!). I did find one reference to NOT using liquid sweetener for this recipe as it would be too soft. I thought for a bit and decided I would add a little bit of cocoa powder to absorb some of the liquid and make the cookies very chocolatey.
Peanut butter is a Paleo-no no, but I had most of a jar of sunflower seed butter in my fridge. I also had honey from a local beekeeper, eggs, and, somehow, three containers of cocoa powder. I washed my hands, got out my mixing bowl and turned my oven on…at 1:00am.
I mixed my ingredients together, including the cocoa powder, but it was very runny. Instead of cookie dough, the mixture reminded me of…BROWNIE BATTER! Even more excited about brownies than I was about cookies, I got out a baking dish, greased it with a little ghee, and poured in the batter. 25 minutes later, I had a pan of wonderful, chocolatey, goodness. I could scarcely wait until they were cooled to try one.
By 2:30, my sweet craving was satisfied, the brownies were covered and in the fridge and I was finally ready to go to sleep.
1 cup Almond, Cashew, Sunflower, etc. Butter (at room temperature)
1 egg, lightly beaten
1/2 cup honey
1/4 cup cocoa powder
1/8 tsp. salt
Preheat oven to 350 F and use ghee or coconut oil to grease an 8×8″ baking dish. In a medium-sized bowl, stir all ingredients together, using a wooden spoon or silicone spatula, just until completely combined. Pour into prepared dish and spread evenly. Bake at 350 for 20-25 minutes or until toothpick inserted in the center comes out clean.
Allow to cool completely then cut into 16 squares. Cover and refrigerate for up to one week.