These gluten free brownies are sweetened with dates, and nothing else. The brownie batter is mixed in the food processor and the entire recipe is so easy to make. The result is a soft, cakey, gooey chocolate brownie.
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.
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.
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.
Macros per brownie, recipe makes 24 brownies:
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