Paleo Brownie Pie (no refined sugar)

Two things:

  1. When I started this blog in 2011, I thought it would be cool to not use proper grammar (e.g.: everything was lowercase). I’m stopping that now, because I’m actually pretty passionate about grammar and a self-proclaimed decent writer. Thank you for understanding.
  2. My blog used to pop off in college, even though I was posting mediocre photos taken with my Sony “Cybershot” (who remembers those). It kind of makes me sad that it’s not anymore, so today I’m going to post some sh*t that I know people actually care about: food.

Alas, here is another rendition of the paleo brownie. When I make sweet treats like this, I aim to solely use whole, Medjool dates as a source of sweetness. I’m a huge nutrition nerd (after taking one nutrition course at UW-Madison back in the day… lol), and if there’s anything I learned in that class, it’s that fiber *clap* is *clap* good *clap*. Dates, while high in sugar, have a lot of fiber, so their glycemic index is lower than other (easier-to-use) sweeteners like coconut sugar, date syrup, maple syrup, etc.

In other words, dates are made up of more complex sugars/carbs since they are a whole fruit, so it takes your body longer to process them/break them down. Because of this, you don’t get a sugar rush and a sugar crash. Instead, your body processes it a bit slower than simple sugars, leaving you with longer-lasting energy.

Dates still have a sh*t ton of sugar, don’t get me wrong. But if you portion control, it’s much better than eating processed anything. (Side note: I’m not a nutritionist. I’m just echoing what my nutrition professor said to me back in the day. And for all I know, this info has changed.)

ANYWAY, thanks for reading my rant. Here is the recipe. Enjoy.



-Approx. 7 oz. pecan halfs (raw)

-Approx. 2.5 tbsp cacao powder (unsweetened)

-1 pinch salt

-8-10 whole Medjool dates (buy ones with pits, and take the pits out yourself. They’re much sweeter, softer, and more flavorful

-2-3 tbsp brewed coffee (this brings out the flavor in the chocolate and also helps the mixture stick together)

-1/4 tsp vanilla extract

Chocolate Ganache:

-Approx. 2 tbsp melted coconut oil

-Approx 2 tbsp cacao powder (unsweetened)


Place pecans in food processor (I use this one). Process until fine (like a coarse almond flour). Add in your cacao powder and salt. Process to combine.

Add dates 2-3 at a time. You might have to continue scraping the food processor to make sure the dates get chopped up. They don’t need to be too small. Pea-sized is fine. But keep blending until the mixture looks pretty even.

Add in your coffee and vanilla extract and blend! Once again, you may need to scrape. The mixture should start coming together like a dough. Feel free to add more cacao, dates, or coffee to add more flavor or create a better dough-like texture. You can also start mixing with a spoon by-hand if your food processor isn’t getting everything.

Once the dough comes together, press it into a plastic wrap-lined or parchment paper-lined cake tin or round Tupperware. I used Tupperware, which was convenient for storing. Use the back of a spoon or your hands to evenly press the dough. Once it’s even, set in the fridge.

Now for the ganache. Melt your coconut oil in the microwave. Add your cacao powder. Stir to combine. On it’s own, it’ll taste bitter and gross. On the brownies, it’s perfect.

Okay final steps! Pour your ganache on top of your brownies. Top with crushed pecans, sea salt, and cacao nibs if you have them. Place in the fridge to let the ganache harden.

Cut and EAT!

You’re welcome.


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