Flourless brownie loaf (paleo)

flourless brownie loaf

Flourless brownie loaf – Paleo, gluten free, dairy free




  1. Preheat the oven at 350 degrees or gas mark 4.
  2. Line the loaf pan with parchment paper and set aside.
  3. Add the butternut puree, cashew butter, eggs and date paste to a food processor with a S’ blade and pulse for 30 seconds until the mixture is creamy.
  4. Follow up by adding the baking powder, baking soda and vanilla. Blend for a further 30 seconds being careful not to overmix the batter (we want to keep the loaf light and fluffy).
  5. Fold in the cacao nibbles.
  6. Pour the batter into the loaf pan
  7. Bake for 30 – 35 minutes, check readiness by using a skewer or toothpick. Insert in the middle, it should come out partially clean.


Suitable for freeze.

Eat within 5 days.

Store in air tight container or refrigerator.

Thickness of the date paste will determine cooking time. The thicker the date paste, the closer to the given time it should take to bake.

Can use coconut nectar, maple syrup as alternative but reduce to 1/2 a cup instead.