Flourless, gluten free, and no processed sugars, this brownie is gooey decadence. So good in fact, you may be tempted to throw away grandma’s old recipe. Don’t worry, she wanted you to eat healthier anyway!
Recipe: Date brownies
Servings per recipe: 5
Prep time: 15 minutes
Cook time: 25 minutes
- 1 C Almond flour, blanched (or regular flour)
- 1 C Medjool dates, pitted and soaked in hot water
- 3 Eggs, large
- 1/4 C Raw honey (or sweetener of choice)
- 1/4 C Extra-virgin coconut oil, melted
- 1 tsp. Pure vanilla
- 1/2 C Dark cocoa powder
- 1/2 tsp. Cinnamon
- 1/2 tsp. Baking soda
- 1/4 tsp. Salt
- ¼ C Dark Chocolate chips
A food processor works best to prepare these, but you can also use a stand mixer or hand mixer. If you use the latter, you will need to process the dates in a small food processor or chop them very finely before adding them to the batter.
Preheat oven to 350 degrees. Soak dates in hot water for 10 minutes. When draining, gently press out excess water. Place all ingredients (except for the eggs) in a large food processor and pulse for a minute or so until well combined. Be sure to check that there are no large pieces of unprocessed dates.
Add the eggs, one at a time, pulsing each time for about 30 seconds to thoroughly combine them into the batter.
Line a large baking dish (of choice, depending on desired thickness) with parchment paper then pour in the batter. Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes out clean but somewhat moist. Remove the brownies immediately from the oven, let cool then cut into desired size. Store them in the fridge for up to 5 days. These are also freezer-friendly so make an extra batch and store some in the freezer.