Make these for yourself and then tell me that you don’t want to share them with the whole world. Gluten Free and rich in taste, it’s a win win
- 10 Medjool dates, pitted & soaked in hot water (reserve 1/3 cup soaking water)
- 1 cup nut butter of choice (or tahini for nut-free)
- 2 cups dark chocolate chips (or vegan chocolate chips for dairy-free)
- ½ cup brown-rice flour (substitute with chickpea flour for grain-free)
- ¼ tsp baking soda
- 2 tbsp tapioca starch
- ½ teaspoon Himalayan pink salt
- 1 tsp vanilla extract
- 2 tbsp rice-malt syrup
- Chopped nuts such as pecans or walnuts (optional)
- Preheat oven to 190°C.
- Combine nut butter or tahini with 1 cup of chocolate chips in a small saucepan and place on low heat until melted.
- Mix flour, baking soda, tapioca starch and salt in a bowl.
- Pour chocolate mixture into a food processor.
- Scoop out 1/3 of a cup of the date soaking water, sit aside and drain remaining water.
- Add dates and the soaking water to the food processor and then the vanilla and rice-malt syrup.
- Blend until smooth.
- Add in the flour mixture. Blend again until smooth.
- Add a second cup of chocolate chips and nuts, if using, and pulse a few times to distribute throughout the batter.
- Pour batter into prepared pan (spray pan with a bit of coconut oil and line with baking paper).
- I use a 20cm-square pan because I like my brownies nice and thick.
- Bake at 190°C for 20 mins, until a skewer comes out mostly clean with a bit of batter on the end.
- Check the batter after 15 mins. You want the skewer to have moist batter on it, but not raw.
- Allow to cool completely, at least an hour, but the longer the better, and then cut and serve.
- Note: These brownies get better the longer they set. I tried them the next day and even the day after that and they just got chewier and fudgier. If they are still in your cupboard after three days, we can’t be friends anymore.