Dark chocolate brownies
160g Medjool dates, pitted & soaked in boiling water for 10 minutes
100g (1/2 cup) Natura Sugars Dark Demerara Sugar
100ml coconut oil
5ml (1 tsp) vanilla extract
3 eggs (xl)
115g whole wheat flour
100g almond meal
½ teaspoon baking powder
50g (1/2 cup) cocoa powder
a pinch of salt
80g walnuts, toasted and roughly chopped
100g 70% dark chocolate
60ml coconut milk
200g berries, for topping (optional)
Preheat the oven to 170 C. Line and grease a 20cm square baking tin with parchment paper.
Drain the water off the dates and transfer to a processor. Add the Natura Sugars Dark Demerara Sugar, coconut oil, vanilla and eggs to the dates. Blitz until smooth.
Sift the whole wheat flour, almond meal, cocoa powder and salt together into a bowl. Add the chocolate mixture to the dry ingredients and mix to combine.
Add the walnuts and fold through.
Spoon the batter into the tin and smooth over. Bake for 18-20 minutes. Cool completely in the tin.
To make the ganache, melt the dark chocolate and coconut milk together and whisk until glossy. Spread the ganache over the cooled brownie and top with berries, if using.
Thank you bibbyskitchen.com for this awesome recipe!