Chocolate Date Brownies

Dates are the only source of sweetness in these gluten-free brownies. The food processor is used to combine the brownie batter, and the entire dish comes together rather quickly. A soft, cakey, gooey brownie with chocolate is the end result. 

Ingredients 

• 12 ounces of pitted dates about 2.5 cups
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup melted virgin coconut oil
• 2/3 cup unsweetened cocoa powder
• 3/4 cup paleo baking flour mix Bob's red mill
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• ¾ cup semisweet chocolate chips

Instructions

• Preheat oven to 350 F. Soak the dates in very hot water for about 15 minutes. Drain them, but save ¼ cup of the liquid. Add the dates to a food processor or blender and process until the mixture turns into a smooth paste while adding the ¼ cup of soaking liquid.

• Add the eggs one at a time, and process until each on until it gets incorporated into the mixture. Add the melted coconut oil and vanilla, and process until it gets incorporated. Add the cocoa powder, and process again. Add the paleo flour mix, salt, and baking soda and process for another 20 seconds. Let the mixture rest for 5 minutes so the almond flour can hydrate.

• Pour batter into a 12 x 8 baking pan lined with parchment paper or greased well with coconut oil & sprinkle with flour mix. Sprinkle the chocolate chips on top and use a spatula to push them into the mixture a bit.

• Bake for about 40-45 minutes or until toothpick inserted in the middle comes out clean. Let brownies cool for about 20 minutes then cut and enjoy!