Sugar Free Pear Chocolate Brownies

Not your usual chocolate brownies, these ones are made using pears, coconut oil, dates and almonds.


“I am going sugar free!” my mum declared a few months back and my original reaction was why on earth would you want to give up sugar? No more caramel, cupcakes and brownies. During a recent family gathering I volunteered to make the dessert (of course) but I couldn’t leave my mum and her sugar free diet out so after some research I decided to make my version own version of Brazil Nut and Pear Chocolate Brownies from the book The 8-week blood sugar diet recipe book. And I have to say how surprised I was that they taste just like normal brownies!


Made by softening pitted dates and mixing them with coconut oil, before adding eggs, almonds and a quartered pear and dark chocolate. They are hard on the outside and soft and gooey on the inside. They may not have been enough to convert me to the sugar free lifestyle but I will be making them again.

When I make them again I think I would add more pear. I found it quite difficult to make sure the pear was evenly spread throughout the brownie mix when it was in the cake tin and think adding more would elevate this problem.


Depending on your like/dislike of fruit you could substitute the pear for apple, this would not change the brownies sugar free status and would make them just as delicious.

This recipe makes 12


60g pitted dates,

60g coconut oil

3 eggs

100g ground almonds

1 pear, quartered and cored, skin on

140g dark chocolate (70% cocoa solids)


  1. Preheat the oven to 180C and grease a 20cm square cake tin. Put the dates in a small saucepan with a splash of water. Cover and gently simmer for 3-5 minutes or until they soften. Allow them to cool, then blend them with the coconut oil in a food processor or with a hand blender.
  2. Transfer the mixture to a large bowl and add the eggs, then the ground almonds and beat until everything is incorporated.
  3. Dice the pear into 1/2 cm squares and stir it into the mixture too.
  4. Melt the dark chocolate in a heatproof bowl set over, but not touching, a pan of steaming water (or microwave on a medium het for 1-2 minutes). Allow it to cool a bit before stirring it into the brownie mixture.
  5. Pour the mixture into the tin and bake it for 15-20 minutes or until a knife comes out clean.

Sarah’s Cupcake Blog: Please do not use my images or recipes without permission. If you would like to republish this recipe, please credit me, or link back to this post for the full recipe. Thank you!

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Sarah x


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