Okay, okay, DO NOT get scared off by the title. The brownies are all chocolate, no date taste. These are easily the fudgiest brownies I’ve ever had (aka not for you if you like a crispy edge), all with no refined sugars or gluten. They kind of remind me of little bites, but better. They also get better as they sit out for a day or two. I can’t take credit though, I did get this recipe from the Love & Lemons Everyday Cookbook (which I highly recommend), with a few minor adjustments.
- 6 large dates
- 1/2 c ground oats
- 1/3 c cacoa powder (or cocoa)
- 1 1/2 tsp baking soda
- 1/8 salt
- 1 c cashews
- 1-2 tbsp coconut oil
- 1/2 c + 2 tbsp maple syrup
- 1 tsp vanilla
- 1/3 c chocolate chunks
Preheat the oven to 325 degrees. Oil a baking dish and line with parchment paper. If dates are not soft, soak in warm water until they are (about 15 mins). Mix dry ingredients. Place cashews, oil, (starting with a tbsp) and a generous splash of water into a blender. Blend until mixture is creamy, you may have to stop and mix every now and then, and add more liquid. There still may be chunks, and that’s okay. Add maple syrup, vanilla, and dates. Blend until really smooth and creamy. Fold into dry ingredients with chocolate chips. Pour in pan and top with extra chocolate. Bake for roughly 35 minutes, checking as you go along.
Tips/Changes I’d make:
- I’d bake them for a little longer, to see if I can make them crispier
- melt chocolate before placing in batter^
- maybe toss a flax egg in?
- Maybe try white/wheat flour if that didn’t work^
*not all at once^