Gluten Free Chunky Date and Chocolate Brownie
These wonderfully EASY Chocolate Date Brownies are a regular appearance in my kitchen. So quick and straight forward to make before you have visitors and great for school lunch boxes. They also keep well in the fridge for a week.
I love them pre or post workout. You can cut them so they are bite size. Or huge slabs. Anything goes! You will see that they are extraordinarily satisfying and perfect for that chocolate hit .... that hits me almost every day!
- 1 1/2 cup pitted dates (soaked in boiling water and 1/2 tsp bicarbonate soda for 10 mins)
- 50g (finely chopped) quality dark chocolate
- 1/4 cup olive oil or coconut oil
- 1/2 cup maple syrup, rice malt syrup or honey (sweetener of choice)
- 1 tsp vanilla
- 2 eggs
- 1/3 cup coconut flour
- 1 cup ground almonds
- 1/4 cup raw cacao powder
- 3tbs water
50g quality dark chocolate
1/3 cup thickened cream
1.Set oven to 170. Line with baking paper and lightly grease a small-medium square slice tin.
2.Prep the dates and allow to sit for 10mins.
3.Whisk eggs, sweetener and vanilla together for one minute.
4.Drain dates and add to mixing bowl with all other ingredients.
5.Mix until well combined.
6.Spoon mixture into tin and smooth the top with the back of a spoon.
7.Bake on oven for 20-25 minutes.
Allow to cool completely in the tin.
Melt chocolate in small saucepan and slowly add cream while constantly stirring. Take off heat once combined. Pour over cooled brownie.
Allow to set (or have a piece of warm fudgey goodness!! )
Cut into squares. Keep in the fridge for a week. Xx