By: Susan Joy
These moist and fudgy brownies have a delicious chocolate-caramel flavour. Dates not only give flavour and sweetness they are also good for you. Medjool dates are an excellent source of dietary fibre, they are rich in potassium, copper, manganese, magnesium and vitamin B6. This is an easy, no-mess recipe. Simply grind the dark chocolate down in a food processor; no melting is required.
This recipe is also delicious topped with my Chocolate Frosting recipe HERE, or Chocolate Ganache made with coconut cream.
Preheat oven to 160c (fan-forced). Line the base and sides of a 27 x 17cm slice/slab tin with baking paper.
Add the almond meal, roughly broken up chocolate, baking soda and salt to a food processor. Process until the chocolate resembles the almond meal.
Add the pitted dates and process until they are broken into tiny pieces.
Add the eggs, coconut oil, cashew butter, honey and vanilla. Process until the mixture is smooth and creamy.
Remove the blade and transfer the mixture to the prepared tin. Spread out evenly with a spatula then smooth the surface.
Bake for 20 minutes. Don’t over cook you want a moist fudge texture. The brownies should have slightly risen and are coming away from the sides of the tin. Once cooled the top will change to a slightly darker brown. Cool completely before cutting into squares.
The longer the brownies are left after baking the more fudge-like they become (a great recipe to make a day ahead).
Store in an airtight container for up to 4 days or in the fridge for up to 8 days. Suitable to freeze.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied