GF, Dairy Free , Refined Sugar Free

These chocolate brownies are deliciously moist. Crunchy on top and with pops of sea salt throughout, they are the perfect not-so-naughty treat for any day of the week.

Ingredients

• 1 1/2 cups of almond meal
• 3/4 cup unsweetened cocoa powder
• 1/4 cup pure maple syrup
• 1/2 cup coconut oil
• 1/4 cup coconut sugar
• 1 teaspoon vanilla essence (or fresh vanilla bean /paste if available)
• 1/2 teaspoon granulated sea salt
• 2 eggs
• 1/2 cup dates, softened

Directions

Preheat oven to 200 C

Soften dates by steeping in hot water for 40 mins (or as long as you are able).

Prepare small shallow baking tin by lining with baking paper greased with coconut oil.

Method:

Combine dry ingredients in a large mixing bowl

Add maple syrup, coconut oil, vanilla extract and combine.

Add eggs one at a time and mix thoroughly.

Strain dates and roughly chop. Stir into batter adding 2-3 tablespoons of steeping liquid to form a sticky paste.

Add mixture to the lined baking tin.

Bake in a hot oven for 15mins, (check them early to avoid over cooking).

Remove from the oven and cool in pan for 10 mins.

Turn out on a cooling rack to cool completely, cut & enjoy!