These healthy, chewy date brownies are a decadent yet healthy treat for the family. What they lack in conventional ingredients they make up for in flavour, made with gluten-free almond flour, naturally sweet Medjool dates, nutty coconut oil and bitter cocoa powder.
The problem with brownies is that you usually can’t eat just one, and since they’re usually made with refined flour and sugars, they aren’t the healthiest snack option. What’s great about these brownies is that you can enjoy them, practically guilt-free!
The almond flour base gives a nutty flavour and the dates add a chewy bite. Not only are these delicious, they aren’t laden with refined sugar and butter, which means they’re a healthier option for kids AND they won’t go directly to moms’ hips (in case you sneak a few too many for yourself!).
*I doubled the recipe and cut 8 large (about 2 x 4″) brownies for my husband and I and another 16 smaller (about 1 x 2″) brownies for my son.
(Quantity depends on desired size)
1 cup almond flour
1 cup Medjool dates
3 large eggs
*I used two and replaced one egg white with 1 tbsp. flax seed + 3 tbsp. warm water
1/4 cup raw honey (or sweetener of choice)
1/4 cup extra-virgin coconut oil
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 cup raw cocoa powder
*I used a food processor to prepare these, but you can also use a stand mixer or hand mixer. If you use the latter, you will need to process the dates in a small food processor or chop them very finely before adding to the mix.
Preheat oven to 350 degrees.
Place all ingredients (except for the eggs) in a large food processor and pulse for a minute or so until well combined. Be sure to check that there are no large pieces of unprocessed dates. The mix should be very crumbly but still hold together well.
Add the eggs, one at a time, pulsing each time for about 30 seconds to thoroughly combine them into the batter.
Line a large baking dish (of choice, depending on desired thickness) with parchment paper then pour in the batter. Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes out clean but somewhat moist.
Remove the brownies immediately from the oven, let cool then cut into desired size.
Store them in the fridge for up to 5 days (My guess is they’ll be gone way before then!).
These are also freezer-friendly so make extra and store a batch in the freezer for a quick ready-to-eat treat!