Let go. Release your mind. Engage in random acts of generosity and love. As the world spins in unknown directions, this recipe is your buoy of sanity and comfort. Yes, healthy food can be deeply calming and reassuring. Please share this recipe with someone you love. Take a deep breath and enjoy. After all, romance and nourishment touch the senses and say ‘I love you’ in a way that words can never express.
Fudgy, moist chocolate plays center stage in these brownies, with a hint of raspberry and delicate overtones of rose. Hard to believe they’re Paleo, free of flour, gluten, grains, dairy, sugar, GMO’s and pesticides. They won’t cause a blood sugar rush, insulin response, or weight gain if you use the suggested non-glycemic sweetener. Yay! Raspberries contain powerful antioxidants including Vitamin C, quercetin and gallic acid to defend the body from cancer, heart disease and age-related decline. Roses are a sacred symbol of divine love. Known for their qualities as antidepressant, aphrodisiac, and nerve relaxant, just a tiny splash of Rose Water softens my defenses and brings me almost to tears. No worries, I already put most of these in the freezer so I won’t consume them ALL. This recipe makes one pan 9 x 9-inches of soft, chewy brownies. Yield is 24 – 36 brownies depending how you slice them.
A splash of Rose Water adds a sensual hint that’s divine with dark chocolate. Find it in the spice – extract section of many healthy groceries or online.
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons Rose Water or 2 drops culinary-grade rose essential oil.
- 1/2 teaspoon unprocessed salt
- Zest of 1/2 orange, finely grated
- 1 3/4 cups sweetener to taste, such as Just Like Sugar Table Top natural chicory root sweetener, or your favorite dry granulated sweetener.
- 1/4 cup coconut oil
- 3/4 cup or 170 grams coconut butter (If mixing by hand, soften the coconut butter gently by placing it in a warm place. If using a food processor, you can weigh it and put it in if it is solid.)
- 1/2 cup pure cacao powder
- 1 6-oz. package fresh raspberries, or the equivalent frozen
- 1 cup coarsely chopped nuts, soaked and toasted if possible (See All About Nuts)
- Preheat oven to 350º F. Line a 9 x 9 or 8 x 8-inch pan with parchment paper so it hangs over the sides like handles. (I use photo clips to hold it in place.)
- In a food processor or mixing bowl, add the eggs, vanilla, rose water, salt, orange zest, and sweetener. Mix well until smooth.
- Add coconut oil and coconut butter. Mix well again until smooth and lumps are gone.
- Add cacao powder, and mix again. The batter will be very thick. Sample it. Adjust the sweetener and flavoring to your taste. Then pulse in the raspberries and nuts very briefly, so they remain in little chunks.
- Spoon into the baking pan and bake 20 – 22 minutes. Do not over-bake or they will be dry and hard. Chill 1 hour for easier slicing.