Paleo Almond Joy Brownies

Gluten-Free
Dairy-Free
Paleo
Vegetarian or Vegan
Pescatarian

Almond Joy has always been one of my favorite candies. Obviously I don’t indulge in them very often anymore, but I’m always craving them. Especially during this pregnancy. I knew I had to make a delicious and somewhat healthier substitute. And quickly. And in brownie form. Of course. I mean, everything is better in brownie form, right?

Soooooo while this is a paleo dessert, it’s not exactly healthy, per se. This is truly an indulgent paleo treat. Not low carb or calorie, sorry! That being said, it is truly a crowd pleaser and no one will ever guess that it’s paleo.

OMG. That chocolate drizzle though. 😍

These Almond Joy brownies are so addictive. Don’t blame me when you eat more than one. 😉 These brownies are easy enough to make on a weeknight but are also great for a party! They can be dressed up with a little dairy free vanilla ice cream for an extra delicious treat! I really love that they’re pretty easy to make and can be made the day before to save time if you’re making them for an event.

I hope you enjoy the recipe!

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Paleo Almond Joy Brownies

Gluten-Free
Dairy-Free
Paleo
Vegetarian or Vegan
Pescatarian

5 from 2 votes

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: brownies

Ingredients

Brownies

7 oz 200g dairy-free dark chocolate, divided
1 cup tightly packed 150g almond flour
1/4 cup 30g arrowroot powder
1/2 tsp double acting aluminum-free baking powder
1/4 tsp sea salt
1/2 cup 113g grass-fed salted butter or ghee, softened
1 cup 170g coconut sugar
2 eggs
1 tsp vanilla extract

Topping

5 cups 270g unsweetened coconut flakes
1/4 cup coconut oil
1/4 cup honey
1/4 cup 18g sliced almonds
3.5 oz 100g dairy-free dark chocolate, melted

Instructions

Brownies

Preheat oven to 350ºF/177ºC.
Line an 8x8” baking dish with parchment paper. Line with two overlapping and overhanging sheets for easy removal.
Melt half of the chocolate over a double boiler. Remove from heat and allow to cool slightly.
Chop the other half of the chocolate into small chunks.
Combine almond flour, arrowroot powder, baking powder, and sea salt in a large mixing bowl. Mix well and break up any clumps. Set aside.
Using a stand mixer or hand mixer, cream together softened butter and coconut sugar on a medium-high speed for 2-3 minutes, scraping bottom and sides as needed.
While beating at a low speed, add eggs, one at a time, mixing well between additions. Drizzle in melted chocolate. Add vanilla. Mix well on a low speed.
Slowly add in dry ingredients while beating at a low speed, stopping to scrape bottom and sides as needed.
Once everything is well combined, mix in the chopped chocolate by hand.
Pour into the prepared baking dish, spread and flatten with a silicon spatula.
Bake on the center rack for 30-35 minutes or until set in the middle.
While the brownies are baking, start making the topping.
Once the brownies are done baking, cool in the baking dish on a cooling rack.

Topping

Add coconut flakes, coconut oil, and honey to a food processor.
Process until the coconut is finely ground (about 5-10 minutes). The texture should be somewhat like the ice in a snow cone/shaved ice.
Pour the mixture over the brownies, spread out evenly with a spoon or spatula and press down to compact the layer a bit. Press down firmly enough to make the layer compact, but not enough to squish the brownie layer below.
Sprinkle with sliced almonds.
Once the brownies are cooled to room temperature, cover and refrigerate for about an hour or until the topping hardens.
Remove the brownies from the pan using the parchment overhang and slice into pieces on a cutting board.
Drizzle with melted chocolate.
Store leftover brownies under refrigeration for up to 5 days.

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Author: Kit

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xx Kit

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August 31, 2017