Gluten Free Chocolate Date Brownies
Ingredients
- 12 oz pitted dates ~2½ c
- hot water to soak dates enough to cover them
- 4 eggs
- 2 tsp vanilla extract
- 1 cup coconut oil or butter, melted
- ⅔ cup unsweetened cocoa powder
- ½ cup almond flour
- ½ cup hazelnut flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup semisweet chocolate chips optional
Instructions
- Preheat the oven to 350°F. Soak dates in very hot water for about 15 minutes, then drain but save ¼ cup of the liquid. Add dates to a food processor (7 cup processor works best) and process until mixture turns into a smooth paste while adding the ¼ cup of water to it.
- Add the eggs one at a time, processing each until incorporated. Add melted coconut oil and vanilla and process until incorporated. Add cocoa powder and process again. Add the flours, salt, and baking soda and process for another 20 seconds. Let the mixture rest for 5 minutes to allow the flour to hydrate.
- Pour batter into a 12x8 baking pan lined with parchment paper or greased well with coconut oil. Sprinkle chocolate chips on top and use a spatula to push them into the mixture a bit.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let brownies cool for ~20 minutes and enjoy! Store in the fridge for 3 days or freeze for up to 3 months.
Notes
I got this recipe from Bobby Parish a YouTuber. It's been a big hit every place I've taken it. It's not too sweet but curbs that chocolate craving.