Super Nutty Brownies


Super Nutty Brownies || gluten-free || grain-free


1⁄2 cup
unsweetened coconut flakes
1⁄2 cup
macadamia nuts
1⁄2 cup
1⁄2 cup
Cooked Quinoa (omit to keep fully paleo)
1 cup
chocolate cashewmilk
1 1⁄2 tablespoon
dark chocolate cocoa powder (or sub regular cocoa powder)
1⁄2 cup
almond flour
1⁄4 cup
Coconut Sugar (or sub sweetener of choice)
1⁄4 teaspoon
Baking Soda
1 teaspoon
Baking Powder
2⁄3 cups
dark chocolate chips*
dark chocolate sea salt caramels** (optional)


*These are the organic dark chocolate chips that we love!
**These are the candies I pressed into the batter.


  1. Preheat the oven to 350 degrees. 
  2. In a high speed blender (a food processor would work too), combine the coconut, macadamia nuts, pecans, cooked quinoa, and chocolate cashewmilk. Blend on high until smooth. Then, pour the mixture into a large mixing bowl. 
  3. In the large mixing bowl, add the remaining ingredients, except the caramel candies. Whisk together until combined.
  4. Pour the batter into a greased 9x9 baking pan. 
  5. Press the 5 caramels into the batter evenly (optional). 
  6. Bake for 30 minutes. 
  7. Let cool for about 10 minutes before slicing.
  8. Serve warm with your favorite vanilla ice cream (optional, but delicious!)

Yields 9 Brownies