INGREDIENTS
1 ½ cup Pitted Dates (I used Deglet Noor dates)
1 cup Boiling Water
¾ cup Unsweetened Cocoa Powder
1 cup Almond Flour
1 tablespoon Flaxseed Meal
2 teaspoons Vanilla Extract
¼ teaspoon Salt
½ teaspoon Baking Powder
⅓ cup Unsweetened Almond Milk
DATE CHOCOLATE FROSTING
1 cup Pitted Dates
¼ cup Unsweetened Cocoa Powder
½ cup Boiling Water
1 teaspoon Vanilla extract
¼ teaspoon Salt
INSTRUCTIONS
Preheat oven to 350°F.
Cover an 8-inch x 8-inch brownie square pan with parchment paper. Grease the paper slightly with coconut oil. Set aside.
In a food processor, add the pitted dates and cover them with boiling water. Make sure the water covers all the dates. If needed, arrange the dates in a thin layer to ensure they soak properly. Close the food processor and let them soak in the water for 10-15 minutes, or until the dates are soft.
Process the dates until it forms a date paste - for about 1 minute on medium speed. You may have to stop the food processor every 20 seconds, scrape down the sides of the bowl with a spatula and repeat until a creamy consistent date paste forms. It is ok if there are some tiny pieces of dates left in the batter. It will taste like caramel when baked.
Add unsweetened cocoa powder, ground almond, flaxseed meal, vanilla extract, salt, baking powder.
Process for 20-30 seconds on medium speed. Open the food processor - you should obtain a dark, sticky chocolate brownie batter, slightly 'dry' and that is what you want.
Add almond milk, process again for 20 seconds. Open the food processor, the batter should now be shiny and moist.
Spread the brownie batter into the prepared 8 x 8-inch square pan.
Bake 18-20 minutes or until the top of the brownie is set.
When the brownies are cooked, cool them down in the pan for about 20 minutes at room temperature or near an opened window.
Pull the parchment paper to easily un mold your brownies without breaking them. Place the brownies on a square plate, place another plate on top, flip them over. Peel the parchment paper and let the brownies fully cool down before adding the frosting.
Spread the date chocolate frosting over the brownies using a spatula. The brownies will be moist at first. They get super fudgy when totally cooled down. I recommend storing your brownies for an hour in the fridge so they get super dense, fudgy, and the frosting sets.
Cut the brownie in 16 squares
DATE CHOCOLATE FROSTING
Store for up to 4 days in a square cake pan with a lid.
While the brownies are cooking, prepare the frosting. Add the pitted dates into a blender. Cover with boiling water. Set for 10-15 minutes or until the dates are soft.
Blend until it forms a date paste. Stop the blender. Add the unsweetened cocoa powder.
Blend again until it forms a thick creamy frosting. It is optional, but now you can add 1 teaspoon of vanilla extract or 1/2 teaspoon sea salt to add some extra flavors. Blend again for 10 seconds to combine these added ingredients if used.
Spread over the brownies when cooled down. If you don't use all of the date chocolate frosting you can use it at breakfast on toast.