German Chocolate Protein Brownies

FACT:
Did you know that German Chocolate Cake has nothing to do with Germany? that was actually created by an American? Yeahhhhh ‘Murica. We come up with the best stuff, I swear.
In the 1850’s a man named Samuel German created a dark chocolate especially for baking, and the manufacturing company named it after him: “German’s Baking Chocolate”.
Well, somewhere along the years that “s” came off the title, and the traditional chocolate cake with coconut-pecan frosting that we know and love became known as German Chocolate Cake.

While my brownies are a stretch on the original concept, the idea is similar, which is why I kept the title. Just in case there are any foodies out there currently scoffing at my dessert for lack of authenticity… consider that opening paragraph my disclaimer.

Anyway. Here’s a picture to distract you from your judging:

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ANOTHER FACT:
The brownie itself is Paleo! Usually I use a whey/casein protein blend in my recipes, but this time I opted for a plant-based protein.
Also, I used one of my favorite flavored nut butters for the frosting, but if you sub what I used for plain cashew butter, then the entire recipe is Paleo! You know, exactly like a caveman would have baked it. Obviously.

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OKAY JUST ONE MORE FACT:
The base for this is made with avocado.
AVOCADO.
(wait what)
Chill. It does not taste anything like avocado. I added way too much chocolate in there for that. What the avocado does is make these brownies so soft and incredibly fudge-like that it’s impossible to believe there’s an entire one hiding in there. Plus you get the added benefits of healthy fats, potassium and fiber. You’re welcome.

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Are you seeing this crazy fudgey-ness right now???

Paleo Blueberry Lemon Bread

Guess how many days I have been without coffee? THIRTEEN. Thirteen. Thirteeeeeeen. God bless.

Earlier this month I started my Food Sensitivity Elimination Cycle. Woah. Mouthful. Basically I eliminate inflammatory foods (ones I am sensitive/react to) from my diet, give my gut a chance to heal, and then gradually cycle them back in. During this process I take out caffeine while my gut is recovering. I do this whole process for 3-4 weeks and I always feel AMAZING afterward.

This time around, I took out egg yolks, beef, pork, chicken, butter, avocados and cashews. I already avoid most wheat, gluten, sugar and dairy, but for now I’m keeping my protein powders which are gluten-free but still whey-based.

Taking out coffee is always a struggle, though. Days 1-3 I am a complete zombie. Days 3-6 I have excruciating migraines. Then the magic happens around Day 7; I get my energy back and improved sleep quality and life feels almost normal again. Except that I’m without coffee. Which is not normal. But I only have about two weeks left… and then ALL THE CAFFEINE. Until then, it’s all the tea.

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Speaking of tea, this bread tastes like something I should be eating while sipping afternoon tea on the patio. It’s just so summery, sweet, dainty and wonderful, you know?

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