This is the kind of  “health food” that seems too good to be true. Yes, they’re brownies. Yes, they are calorie dense, but they are nutrient dense too – and if you’re gluten-free or dairy-free you know just how life-changing a good recipe like this can be!

Even without flour or dairy, Claire Thomas and Laurel Gallucci’s paleo brownies are some of the best we’ve ever tried – an essential (and fool proof) recipe for any fall or winter baking repertoire. Still hungry for more? Their paleo chocolate cake recipe never disappoints either…

Fudgy, decadent, delicious…the description goes on. These grain free, refined sugar free and dairy free paleo brownies are the real deal. I’m 100% ok with my husband eating these for breakfast most mornings, however they are a treat all hours of the day! Enjoy!

Grain-Free Almond Butter Brownies
Yields about 24 brownies


for the brownies:
2 cups almond, cashew or sunbutter
2 eggs
1 cup maple syrup
1/4 cup date paste or 4 dates (pitted)
1 Tbsp vanilla extract
1/2 cup cacao powder
1/2 teaspoon Himalayan pink salt
1 tsp baking soda
1 cup chocolate chips


Preheat oven to 350.

In a large bowl, beat the maple syrup and dates or date paste until creamy. Blend nut butter, then slowly add eggs and vanilla extract.

Add cacao, baking soda and salt. Mix until well incorporated. Add chocolate chips, reserving some for the top.

Pour batter into 8×8 pan lined with parchment paper. Bake at 350 for 30-35 minutes.

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