Superfood Antioxidant Berry Chocolate Paleo-ish No-Bake Brownies

These brownies have so many virtues, I couldn't leave them out of the name, but if you have a clever idea, leave it for me in the comments!

I went on a mission to make a GREAT brownie that was actually HEALTHY, that tasted amazing, and would make people feel good!

I have a serious love for brownies but I don't love how the usual junk ingredients and sugar make me feel. I could also never bring myself to share a recipe with you that could harm your health or set you back in your journey to whole health.

I wanted brownies that satisfied me, and didn't tempt me to eat the whole pan in one sitting (I know you know what I'm talking about!).

And... drum roll please... I DID IT! Here's what you need:

• 1 cup organic medjool dates, soaked overnight and pitted (Get the best price with Thrive Market's brand HERE)
• 1/2 cup organic cacao powder (Get Thrive Market's brand HERE)
• 1/2 cup chocolate plant protein powder (Get it from my nutrition partner HERE)
• 1 cup organic virgin coconut oil (Get Thrive Market's HERE)
• 2 scoops berry flavor greens blend (Get it from my nutrition partner HERE)

Blend all ingredients in a food processor until smooth and completely combined.

Line a 8x8 brownie pan with parchment paper.
(Use a slightly smaller pan for thicker brownies)

Spread brownie batter evenly into lined pan with a rubber spatula

Place pan in the freezer for an hour to set.

*** Store covered in the fridge ***

To ensure you get the healthiest, best tasting brownies, the ingredients matter! I have linked the exact brands I used above. If you can't use these brands, use what's available to you but seek out the highest quality and cleanest sources you can.

These brownies are dense, fudgey, and decadent. They will totally satisfy your chocolate cravings, without causing a sugar hangover, and they are PACKED with antioxidants from the cacao, cocoa, and the raw organic grasses and reishi, maitake, and shitake mushrooms in the greens blend (that also add iron and B vitamins).

The greens blend has a subtle berry flavor that comes through in these brownies and reminds me of chocolate lava cake with raspberries! It also made me think of chocolate and cherries, so you'll just have to make it and decide for yourself. Either way, it's delicious.

The dates also add natural sugars, fiber, potassium, copper and a variety of other vitamins and minerals, and the coconut oil adds healthy fat that is rich in medium chain triglycerides, may help prevent atherosclerosis, and has antiviral and antibacterial properties, among other benefits.

After you make these brownies, be sure to come back here and comment to let me know how much you loved them!

This post contains affiliate links which means I make money on purchases made via these links, which helps support this blog. I never recommend anything I don't use and love myself. All opinions are my own.

Quick Scones, Gluten Free

I don't miss many foods now that I have to keep to a completely gluten free diet.

I don't have celiac disease, but I'm seriously gluten intolerant and eating gluten essentially shuts down my brain function. Debilitating brain fog that feels sticky and thick, headaches, difficulty forming sentences, crippling fatigue... it makes me feel like my brain injury is fresh. Which I HATE. So making a change to my diet to avoid all that was, and is, 100% worth it.

Sometimes I miss Montreal bagels, and real French pastries, but there is a bakery in Montreal that makes a mean gluten free croissant now, and they SHIP TO THE US! So I get my fix on occasion by ordering online. 

But good scones. Oh man, I haven't had one since I was a kid. Not too sweet, just the right crumb and texture, holds butter well... I've had few that are ok but they're all too sweet to be "real" scones in my book. I had pretty much accepted that I would never find a gluten free version that met my standard.

And then my husband made one by accident. And it was WONDERFUL. And fast, and easy, and all that good stuff.

So here's the recipe!

Banana Scones

• 1 cup all-purpose gluten free flour (no gums! Get the recipe for my custom AP flour blend instantly when you sign up for my newsletter)

• 1 scoop vanilla plant protein - get my favorite from my nutrition partner HERE

• 1/4 tsp sea salt

• 1 tsp baking powder  

• 1 tsp baking soda

• 2 mashed bananas

• 1 egg

• 1 TBSP avocado or melted coconut oil

Preheat oven to 350º F - Makes 1 dozen mini scones

Thoroughly mix all ingredients together until fully incorporated. Dough should resemble fluffy cookie dough. Spoon golf ball sized amounts onto cookie sheet lined with parchment paper. Use wet fingers to shape into little triangles, or to your liking.
Bake for 15 minutes until springy to the touch and brown on the bottom. 

Let cool completely before serving, and enjoy! 

•••

 Original/Plain Scones

• 1 cup all purpose gluten free flour (no gums added to the flour mix!)

• 1 scoop vegan vanilla protein (get my fav from my nutrition partner HERE)

• 1 TBSP psyllium husk

• 1 tsp each baking powder and baking soda

• 1/4 tsp sea salt

• 1 egg

• 1 TBSP avocado or melted coconut oil

• 1/2 cup plain European style whole milk plain yogurt (also, no gums!)
 

Preheat oven to 350F Makes 10 mini scones

Blend dry ingredients together in a bowl until all one color. 
Blend wet ingredients in a separate bowl, then add dry ingredients to the wet and mix thoroughly.
Mix until fully incorporated. Dough should look and feel like fluffy cookie dough.
Drop golf ball sized lumps of dough onto a cookie sheet lined with parchment paper.
Shape into triangles or desired shape with wet fingers.
Bake for 15 minutes until springy to the touch and brown on the bottom.
Let cool completely before serving, enjoy!

Apple Cinnamon and Pumpkin scone attempts are up next! Keep an eye out for those before Halloween.

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