For 16 2” x 2” brownies.
16 pitted dates
½ cup smooth, natural peanut butter
1 tablespooon vanilla extract
3 tablespoons coconut milk
⅓ cup coconut oil, melted
1 egg, beaten
⅓ cup coconut flour
½ cup cacao powder
¾ teaspoon baking powder
for the frosting:
2 tablespoons coconut oil
⅓ cup smooth peanut butter
¼ cup cacao powder
2 tablespoons honey
Ingredients
The legend goes, that whoever eats a portion of this cake could walk all day without feeling the need to eat anything else.
Some wellness specialists have said that eating one date a day is necessary for a balanced and healthy diet.
CHOCOLATE DATE BROWNIES
Preheat the oven to 350 F.
Line an 8 x 8- inch pan with parchment paper, butter it or spray it with baking spray.
Put the dates into the bowl of a food processor and process into a thick paste. Add the peanut butter, vanilla, coconut milk and coconut oil and blend. Add the egg, coconut flower, cacao powder, and baking powder and pulse to fold them into the mix. Transfer the brownies to a mixing bowl and use a rubber spatula to finish mixing.
Bake the brownies for 20 minutes or just until the top appears set. If you press down into the brownies with your finger, they will be very soft.
Let cool completely before frosting. For best results, refrigerate for a ½ hour.
To make the frosting, melt the coconut oil, peanut butter and cocoa powder in a small pan over low heat. Remove the pan from the heat, add the honey and stir until smooth.
Frost the brownies and place the pan (back) into the refrigerator to allow the frosting to set.
Also, when chilled, the brownies are easier to cut.
Cut the brownies at 2-inch intervals in each direction. Gently lift one out. The rest will come more easily. Best serves slightly chilled. Refrigerated, they will keep several days.
Instructions
