Aphrodisiac Chocolate Gluten-Free Brownies with Cherry Topping
Prep time
Cook time
Total time
Serves: 12
  • For the brownies:
  • ¼ cup coconut oil
  • ½ cup butternut squash puree
  • ½ cup coconut milk or cream
  • 1 Tbsp vanilla extract
  • 1 Tbsp vanilla powder
  • 2 tsp cinnamon
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1 cup coconut sugar
  • ¼ cup brown rice flour
  • ¾ cup almond meal
  • ¾ cup cacao powder
  • 1 tsp apple cider vinegar
  • For the cherry topping:
  • 2 ½ cups frozen cherries, pitted
  • 2 Tbsp coconut nectar/syrup
  • 1 Tbsp fresh lemon juice
  1. Preheat the oven to 350F. Line a 9x9-inch cake pan with parchment paper.
  2. In a stand mixer (or large bowl if you don't have a mixer), combine oil, squash, coconut milk, vanilla, cinnamon, salt and baking soda. Once thoroughly combined, add coconut sugar, and mix well.
  3. Add dry ingredients in ¼ cup increments and ensure everything is combined.
  4. Add apple cider vinegar, and mix on medium high speed for 15 seconds. If you're baking by hand, use those muscles!
  5. Pour batter into the cake pan.
  6. Bake for approximately 40 minutes. Remove from oven and allow brownies to cool before serving.
  7. While brownies are baking, add cherries to a small sauce pot on medium heat. Smash cherries and warm through.
  8. Add lemon juice and coconut syrup, stirring well.
  9. Once mixture comes to a boil, turn down the heat to a simmer. Reduce to a jelly consistency, stirring often to avoid burning.
  10. If you prefer a smooth consistency, quickly run the cherry mixture through a small blender once reduced.
Recipe by Academy of Culinary Nutrition at https://www.culinarynutrition.com/aphrodisiac-chocolate-gluten-free-brownies-cherry-topping/