Tag Archives: cacao

White Chocolate Glaze Paleo Brownies [VIDEO]

These fudgy and decadent Paleo Brownies are so delicious with the white chocolate glaze, you’ll want to make it over and over again!

White Chocolate Glaze Paleo Brownies

Holy moly. Someone come and take these paleo brownies out of my house, please. They are way too addicting and I can’t stop. So make at your own risk. Don’t say I didn’t warn you now.

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White Chocolate Glaze Paleo Brownies Recipe

These paleo brownies are made with almond flour as the base and sweetened with coconut sugar. They honestly just taste like regular brownies and you wouldn’t even notice that they are grain free. The combination of eggs, ghee, and melted chocolate chips makes these paleo brownies super moist and decadent.

You honestly don’t even need to make the white chocolate glaze if you don’t want to or are just feeling lazy. The paleo brownies alone are pretty darn fantastic if I do say so myself. BUT. If you want to feel a bit fancier and extra, the white chocolate glaze really does add a fantastic texture to the recipe.

White Chocolate Glaze Paleo Brownies White Chocolate Glaze Paleo Brownies

Decadent White Chocolate Glaze

If you are a white chocolate lover, I highly recommend you add this layer because it’s super easy to make but adds such a delicious and delicate crunch and sweetness to this recipe. Cacao butter is melted with a little big of honey then poured and brushed on top of the paleo brownies. Once it’s cooled, it hardens into the most delicious glaze that complements the softness of the brownies so so well.

It also adds such a pretty design to the brownies that I think makes them look even more special. I’m definitely going to have to make a batch over the winter because I’m loving the “snowy” look of that glaze! So perfect for the holidays.

White Chocolate Glaze Paleo Brownies

White Chocolate Glaze Paleo Brownies

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Cooling Time: 45 minutes
Total Time: 40 minutes
Servings: 16 servings
Calories: 181 kcal
Author: Jean Choi

These fudgy and decadent Paleo Brownies are so delicious with the white chocolate glaze, you'll want to make it over and over again!

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Ingredients

Instructions

  1. Preheat oven to 350 degrees F, and line an 8x8 baking sheet with parchment paper.

  2. In a large mixing bowl, stir together almond flour, carob powder, coconut sugar, baking soda, and sea salt. 

  3. In a separate bowl, whisk together eggs, ghee, and vanilla extract. 

  4. Pour wet ingredients over dry ingredients and stir together until smooth.

  5. Pour the batter into the prepared pan. 

  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. 

  7. Cool the brownies in the pan for 30 minutes. 

  8. While the brownies are cooling, melt cacao butter and honey in a heat safe bowl over a pot of simmer water on low heat, about 5 minutes. The mixture should be thin. You can also microwave this mixture 30 seconds at a time while stirring in between until completely melted.

  9. Set aside to cool until warm to touch. 

  10. Once the brownies are cooled completely, evenly pour the cocoa butter mixture over the brownies and use a spoon or a spatula to evenly spread into a thin layer.

  11. Sprinkle with sea salt flakes, if using. 

  12. Place in the refrigerator for 10-15 minutes until the glaze hardens and turns white.

  13. Remove from the refrigerator and use the parchment paper to lift the brownies out of the pan. You may need to use a knife to loosen the sides if the glaze seeped in there. 

  14. Cut into squares and enjoy! Store in an airtight container in the fridge for up to a week. 

Nutrition Facts
White Chocolate Glaze Paleo Brownies
Amount Per Serving (1 brownie)
Calories 181 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 45mg 15%
Sodium 103mg 4%
Potassium 69mg 2%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 9g
Protein 2g 4%
Vitamin A 0.9%
Calcium 2.7%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You’ll love its natural sweetness without any added sugar. 

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

There are times that I just want a small bite of something sweet and yummy, without consuming a ton of sugar (basically everyday…) especially after a meal. If you know what I’m talking about, I think you will love this Chocolate Toasted Coconut Butter recipe that’s super easy and only takes 3 ingredients to make (1 of them being salt… so does that even count?).

If you’ve ever had coconut butter before, you probably love it as much as I do. It’s full of healthy fats, so creamy, and has a naturally sweet taste to it that’s hard to beat. What makes it even better tasting is when you make coconut butter out of toasted coconut chips. The toasting process really brings out the sweetness even more, the color turns golden brown, and you’ll just want to eat it by the spoonfuls.

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP) Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

And when you add some chocolate goodness to that toasted coconut butter? It’s just magic. I recently started using carob powder in place of cacao or cocoa powder because it doesn’t contain any caffeine and still acts the same in recipes to give that chocolatey taste. It’s also AIP friendly, which means even those on an autoimmune protocol can enjoy this treat as well!

Ever since making this Chocolate Toasted Coconut Butter, I’ve been using it as a spread on gluten free toast, eating it plain with a spoon, and putting a dollop over 100% dark chocolate bars to give it a little bit of sweetness. It does harden once it’s cooled, but all you need to is heat it up in the microwave for 10 seconds, or run the jar under hot running water for a minute, and it’ll soften up quickly.

Whether you are paleo, AIP, keto, or vegan, this Chocolate Toasted Coconut Butter is a delicious and healthy treat you can enjoy anytime those sugar cravings hit!

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

Course: Condiment, Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 36 servings
Calories: 85 kcal
Author: Jean Choi

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You'll love its natural sweetness without any added sugar. 

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Ingredients

Instructions

  1. Preheat oven to 350 degrees F. 

  2. Spread the coconut chips or shredded coconut in a thin layers on a baking sheet. Use 2 baking sheets, if needed.  

  3. Bake the coconut for 10-15 minutes, stirring every 3 minutes. Make sure to keep an eye on them and take them out when they are golden brown as they can burn quickly. Shredded coconut will toast much quicker than coconut flakes. 

  4. Cool the coconut for 15 minutes. 

  5. Add the coconut to a blender or a food processor and process until smooth and runny.

  6. Add carob powder and sea salt and blend together until well mixed. The coconut butter should be extremely runny and thin. 

  7. Pour into jar with an airtight lid. It will firm up as it cools. Store at room temperature.

  8. The oil may separate and float to the top once it's fully cooled, while the coconut butter will harden. You can heat it up slightly (10 seconds in the microwave or run the jar under hot water) and stir together before using. 

  9. It will keep for up to a year at room temperature, but highly unlikely that it'll last that long!

Nutrition Facts
Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)
Amount Per Serving (1 tbsp)
Calories 85 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 7g 35%
Sodium 21mg 1%
Potassium 76mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Sugars 1g
Vitamin C 0.2%
Calcium 0.7%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Vegan and Paleo Chocolate Nut Pulp Bites

Instead of throwing out the pulp you are left with after you make nut milk, save it to make this delicious Vegan and Paleo Chocolate Nut Pulp Bites!

Paleo Chocolate Nut Pulp Bites

Recently, I ended up making a large amount of cashew and almond milk as part of recipe testing I was doing. The process, which I’m sure most of you are familiar with, involves blending together nuts with water, then filtering the whole thing through a cheesecloth or a nut milk bag. What you are left with is creamy and delicious nut milk to use however you please, but you are also left with a ton of nut pulp that’s been filtered out through the process.

I used to throw out this nut pulp, or I’ve heard of others putting it in smoothies to add a dose of healthy fat and protein. However, I’m not much of a smoothie drinker (I prefer to chew my food), but really hate the idea of throwing anything out especially when it comes to nuts because they are NOT cheap. So in order save the pulp and put it to good (and SUPER YUMMY) use, I ended up making these Vegan and Paleo Chocolate Nut Pulp Bites.

Paleo Chocolate Nut Pulp Bites

These delicious and chocolate-y balls are so easy to make. All the work you do is in blending everything together and shaping them into round bites with your hands. But the result is so chewy and decadent that you’ll think you are eating a fancy dessert.

I’ve been enjoying one of these when I’m craving something sweet after my meals, or in the afternoons when I feel like snacking occasionally. I love that these are just sweetened with dates, making it a relatively healthy treat. Next time you aren’t sure what to do with leftover nut pulp, don’t throw it out! Make these tasty Vegan and Paleo Chocolate Nut Pulp Bites instead and you’ll thank me after when you get to taste one of these delicious babies.

Paleo Chocolate Nut Pulp BitesPaleo Chocolate Nut Pulp Bites

Vegan and Paleo Chocolate Nut Pulp Bites

Course: Dessert, Snack
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 18 -20 bites
Author: Jean Choi

Instead of throwing out the pulp you are left with after you make nut milk, save it to make this delicious Vegan and Paleo Chocolate Nut Pulp Bites!

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Ingredients

  • 2 cups of nut pulp I used a combination of almonds and cashews
  • 1/3 cup chopped pitted medjool dates
  • 1/3 cup cacao powder
  • 1/4 cup coconut butter
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • Optional, for coating: cacao powder, shredded coconut, or more nut pulp

Instructions

  1. Combine all ingredients, except the coating, in a food processor or blender and pulse until doughy.
  2. Use a spatula to mix everything together.
  3. Use your hands to shape the dough into 1-1 1/2 inch balls.
  4. To add coating, roll each ball in the coating of your choice.
  5. Store in the refrigerator for up to a week.

 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.