Grain and Nut-Free Fudge Brownies

Servings: 9–12
Preparation Time: 15 minutes

Ingredients:

• 2 ounces 100% cacao
• 6 tablespoons grass-fed butter (or 5 tablespoons coconut oil)
• 2 tablespoons full-fat coconut milk*
• 3 pastured eggs
  
• 1 tablespoon vanilla extract
• 1/4 cup tapioca flour/starch (Arrowroot should work, and tapioca tends to be a tad bit sweeter.)
• 1/3 cup cacao or cocoa powder
• 1 cup granulated cane sugar
• 1/2 teaspoon sea salt

Directions:

Preheat oven to 350 degrees F.

Melt the chocolate, butter, and coconut milk in a double boiler.

Whisk the eggs and vanilla in a small bowl and set aside.

In a large mixing bowl, combine the tapioca flour, cacao powder, sugar, and salt. Add the egg mixture to the flour mixture and stir a couple times. This doesn’t need to be combined well.

Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined.

Pour batter into an 8×8-inch greased baking dish.

Bake at 350 degrees F for 25–30 minutes. Store in an airtight container.

Quick Notes:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao. I wanted to make these dairy-free and sugar-free, or I would have used my favorite chocolate chips. You may need to reduce the amount of sweetener.

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Coconut Einkorn Cookies

Servings: 12–15
Preparation Time: 40 minutes

Ingredients:

• 2/3 cup whole cane sugar
• 2/3 cup grass-fed butter, softened
• 1 egg (room temperature)
• 1 cup einkorn all-purpose flour
• 1 cup shredded coconut

Directions:

Powder the whole cane sugar by blending in a blender or food processor. In a mixing bowl, mix the powdered sugar and butter. Beat using a hand mixer until the mixture turns fluffy. Add egg. Beat well.

Add 1/4 cup of flour and shredded coconut alternately, beating well on low speed after each addition. Keep doing this until all flour and coconut is mixed well and a dough ball is formed.

Cover dough and refrigerate for 1/2 an hour.

Remove the dough from the refrigerator and roughly make 12–15 balls, depending on the size of cookies desired. With your palm, flatten the balls into cookie shapes. The balls do not flatten much while baking, so flatten to the thickness of the cookies you desire. Place them on a greased tray.

Bake in a preheated 325 degree F oven for 15–20 minutes until golden in color.

Remove and let them cool on a cooling rack.

Store in an air tight container.

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“Impossible” Chocolate Coconut Pie

Servings: 8
Preparation Time: 5 minutes

Ingredients:

• 14 ounces full-fat, coconut milk*
• 1 1/2 cups flaked, unsweetened coconut
• 4 eggs, (large)
• 1 teaspoon vanilla extract
• 1/2 cup arrowroot powder
• 1/4 cup cocoa powder
• 3 tablespoons coconut oil
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger

Directions:

Preheat the oven to 350 degrees F. Place all the ingredients in a blender and blend until fairly smooth. You will probably have to scrape down the sides once or twice.

Pour into an oiled, ten-inch pie plate. Bake for 50 to 60 minutes or until the center feels set. The pie will rise as it bakes and will deflate as it cools.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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