Brownies - rich dark chocolate - gluten free, vegan

By tinathorn

Ingredients

• 3 T ground flax seed*
• 1/2 cup water*
• 1 cup almond flour
• 1/2 t kosher salt
• 4 oz. unsweetened chocolate
• 1/2 cup dates, pitted
• 1/2 cup coconut oil, melted
• 1/2 t liquid stevia
• 1/2 t vanilla extract

Details

Adapted from cookingalamel.com

Preparation

Step 1

Line an 8x8" baking pan with parchment paper, and preheat the oven to 350ºF.

In a small bowl, whisk together the ground flax and water for a flax egg. Allow to sit for about 5 minutes, until it thickens.

In another small bowl, stir together the almond flour and salt.

Place the chocolate in the bowl of a food processor, and pulse until in fine crumbs. Add the dates, and pulse until there are no longer large chunks. Add the almond flour mixture and flax egg (or eggs) and pulse until well mixed. Add the coconut oil, liquid stevia, and vanilla, and pulse until smooth.

Scoop the batter into the parchment lined baking pan, and smooth with a spatula. Bake at 350ºF for 18-20 minutes, until a toothpick comes out just with just a bit of chocolate (not gooey so that it's totally coated, but not just crumbs). Allow to cool in the pan for about an hour before lifting the parchment out and cutting into squares. Store in an airtight container.

*You can replace the flax and water with 3 eggs.