Sticky Vegan Brownies with Dates and Chocolate
Ingredients
- 2 cups (200 g) dates, pitted and soaked
- 2 tbsp almond butter or cashew butter
- 2 tbsp almond milk
- 3 tbsp ground flax seed
- 6 tbsp almond milk
- 1 1/3 cups (200g) dark chocolate
- 1 cup (140 g) flour (spelt or whole wheat)
- 1/4 cup (20 g) cocoa powder
- 1 tsp vanilla extract
- 1/3 cup (80 ml) almond milk
- 1/2 cup (75 g) chocolate chips or chocolate pieces
Preparation
Take the soaked, pitted dates, nut butter, 2 tablespoons almond milk and mix in a food processor until a cream without pieces.
Melt the dark chocolate in the meantime.
Put the ground flax seeds with 6 tablespoons of almond milk in a small bowl.
Add to the date cream the flour, cocoa powder, vanilla extract, remaining almond milk, and the flax seed mixture, and mix until everything is combined.
Add the melted chocolate and stir with the food processor.
Fold in the chocolate chips.
Place the brownie dough in a baking dish with baking paper and bake for about 20 minutes at 350 °F (175 °C).
Let the brownies cool completely before cutting them.