Fudgiest Flourless Date Fudge Brownies
Ingredients
- 10 medjool dates, pitted and soaked for 30 minutes
- 1/3 cup creamy (liquidy) tahini
- 1/3 cup non-dairy mylk
- 1/3 cup raw cacao powder
- 2 tbsp ground flax
- 1/4 cup unsweetened protein powder (or almond flour)
- 1 tsp baking powder
- Handful of chocolate for topping (e.g., @hukitchen gems)
Preparation
Soak dates in room temperature water for 15-30 minutes until soft. Drain and mash with a fork or blend into a soft paste in a food processor.
Add tahini and mylk to the mashed dates, combining until creamy.
Gently stir in the dry ingredients (cacao powder, ground flax, protein powder/almond flour, baking powder) to create the brownie batter.
Transfer the batter to a lined or lightly oiled bread pan or small brownie pan, spreading it evenly.
Sprinkle the top with chocolate pieces.
Bake at 350°F (175°C) for 20-23 minutes until baked through and a fork comes out clean.
Allow the brownies to cool before cutting and serving.
Best stored in the refrigerator for up to one week.