Recipe of the Week – Paleo Mexican Hot Chocolate Brownies

By Hunter Swanson | Wednesday, May 16, 2018

Nutritionist Julia Budniak has brought a wonderful meal for any celebration occasion: Paleo Mexican Hot Chocolate Brownies!

Celebration means guilt-free nutritious dessert! Try this Paleo Mexican hot chocolate brownies! Full of antioxidants polyphenoles from cocoa and metabolism boosting spices, such as cayenne and chili. Dessert that’s good for any celebration and your blood pressure, cholesterol and metabolism. Best part? Ready in under 1hr!




  • 1/2c cacao nibs
  • 1/3c coconut oil
  • 4oz unsweetened baking chocolate
  • 1c almond flour
  • 2 tsp cinnamon, plus extra for dusting
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ancho chili powder
  • 1/4 tsp nutmeg
  • 1/4 tsp ground coffee or espresso
  • 1c coconut sugar
  • 3 eggs
  • 1 Tbsp vanilla extract


  • Preheat oven to 350F. Spread the cocoa nibs in a single layer on a baking sheet. Bake for 7-10 min, until the oils are released (the nibs get shiny). Set aside to cool.
  • Line an 8x8x2- inch baking dish with parchment paper and set aside.
  • In a small saucepan, heat the coconut oil and chocolate over low heat until melted. Remove from the heat and set aside.
  • In a medium bowl combine the almond flour, spices, coffee, and coconut sugar and mix to incorporate. Add melted chocolate and oil and mix. Add eggs and vanilla and mix to completely combine. Fold in 1/3 cup of the toasted cocao nibs (leave the rest for topping). Scoop the batter into the prepared baking dish.
  • Sprinkle the remaining cacao nibs over the batter in an even layer. Bake the brownies for 25-30 minutes, until a toothpick inserted into the middle comes out mostly clean.

Enjoy your Paleo Mexican Hot Chocolate Brownies!  For more information on Sports Academy’s Nutritionist Julia Budniak, or if you have a request for a meal you would like to see, please visit our Nutrition page.  Check in next Wednesday for another #healthyhumpday meal.