CHOCOLATE DATE BROWNIES healthy vegan

INGREDIENTS

• 12 ounces of pitted dates about 2.5 cups

• 4 eggs or used flax egg chia egg or bob red mill egg replacer to make it vegan

• 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 or any flour

• 1/4 teaspoon salt

• 1 teaspoon baking soda

• ¾ cup semisweet chocolate chips optional

INSTRUCTIONS

1. 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.

2. 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.

3. 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.

4. 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! Store in refrigerator for 3 days or freeze up to 3 months.

Macros per brownie, recipe makes 24 brownies: 204 calories 16.4 grams of net carbs 19.25 grams of total carbs 13.8 grams of fat 2.9 grams of protein 2.9 grams of fiber