paleo chocolate brownie

I made this as a cake for my moms birthday and was a huge hit! I wanted to make something high in protein and low in sugar, so I used monk fruit sweetener and dates.  If you don’t mind the sugar, you can substitute 1 cup coconut sugar for the dates and monk fruit.  This cake can also be made into cupcakes, brownies or muffins.


¾ cup monk fruit sweetener

½ cup raw cacao

½ cup coconut flour

1/3 cup coconut oil, melted

½ cup coconut milk, whole fat

6 large dates, pitted

6 large eggs

1 scoop favorite protein powder-I use vital protein collagen or Bone broth protein powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon vanilla extract

¼ teaspoon sea salt


1 cup vegan chocolate chips or favorite chocolate bar, cut into pieces. (I like Enjoy life chips or Hu paleo chocolate bar)

Or nuts, seeds, dried fruit, or coconut flakes



¾ cup sun butter or favorite nut butter

6 large dates, pitted

3 tablespoons coconut butter, softened

1/8 teaspoon sea salt

½ cup coconut flakes


  1. Preheat oven to 350 and lightly grease your pan of choice with coconut oil spray and coconut flour. I used an 8 inch round cake pan.
  2. Blend the dates and coconut milk in a blender until creamy.
  3. Pour the mixture and add all the rest of the ingredients except optional into a large mixing bowl and mix until smooth.
  4. Add in the chocolate chips or other optional ingredients and pour into the pan.
  5. Bake 25 to 30 minutes, then let cool for 1/2 hour.
  6. While the cake is cooling, blend all the frosting ingredients in a blender. It will be chunky.
  7. Frost the cake, and let it set for 30 minutes in the refrigerator, then enjoy!



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