By: Lauren McRae

Impress your sweetie this Valentine’s Day with these Paleo Chocolate Strawberry Brownies by bakerita.com which have no gluten or refined sugars. You’ve got to try these – they’re fresh, fudgy and rich.

Advice from a dietitian:

"This is a good recipe option for someone with a dairy or wheat allergy, celiac disease, or gluten sensitivity," says Alyssa Carlson, Clinical Dietitian Specialist, Department of Clinical Nutrition at NorthShore. "Coconut oil is a great plant-based alternative to butter in baked goods because the saturated fat content is actually higher (90% or 12g per tbsp compared to 64% or 7g per tbsp in butter), which helps to enhance flavor and texture in baked goods.

Saturated fat from any source is closely associated with heart disease, the number one cause of death in the United States, so consume it sparingly or in moderation.

While coconut sugar in the recipe is slightly lower on the glycemic index, the calorie content (and therefore overall health effects) are comparable to regular table sugar, so again moderation is key. Strawberries by themselves are low in calories and an excellent source of vitamin C and antioxidants. Pair them with dark chocolate, such as in this recipe, or a lower calorie option like dark chocolate-covered strawberries for tasty boost of antioxidants and magnesium."

Ingredients

• ½ cup + 2 tablespoons (130g) coconut oil
• 1¼ cups (212g) coconut sugar
• ¾ cups + 2 tablespoons (70g) unsweetened cocoa powder
• ¼ teaspoon sea salt
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup (48g) blanched almond flour
• 1 cup (6 ounces) dark chocolate chunks, optional
• For the chocolate topping
• 1 cup fresh strawberries, diced
• ⅓ cup (67g) coconut oil
• ⅓ cup (28g) cocoa powder
• 2 tablespoons (42g) maple syrup

Instructions:

1. Preheat oven to 325-degrees. Line an 8-by-8-inch baking pan with aluminum foil leaving an overhang on the sides, spray with cooking spray; set pan aside.
2. In a large microwave-safe bowl, combine coconut oil, coconut sugar, cocoa powder, salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds). Whisk for about 30 seconds to help dissolve the coconut sugar into the oil.
3. Add the vanilla, eggs, and stir vigorously until the batter is thick, shiny, and well blended. Add the almond flour and stir until combined. Stir in the chocolate chunks. Pour the batter into the prepared pan and spread evenly.
4. Bake until a toothpick in the center emerges slightly moist with batter, about 22-25 minutes. Check with a toothpick – it should come out with moist crumbs attached. Don’t overbake! Let brownies cool completely.
5. Spread the strawberries evenly over the brownies. In a small bowl, whisk together the coconut oil, cocoa powder, and maple syrup. Pour evenly over the strawberries. Refrigerate for at least 1 hour before cutting into 16 squares.