Date Almond Brownies

MAKES 16 SERVINGS

You can always count on the caramel-like flavor of Medjool dates to add the perfect amount of sweetness to any recipe. Brimming with fiber and antioxidants, these brownies can improve digestion. The toasted almonds and shredded coconut paired with a touch of espresso powder make this dessert the definition of velvety goodness!

INGREDIENTS

½ cup unsweetened shredded coconut
½ cup almonds
1 cup pitted Medjool dates
¾ cup hot water
¾ cup almond flour
½ cup unsweetened cocoa powder
3 tablespoons stevia
1 tablespoon vanilla extract
1 teaspoon espresso powder
1 teaspoon baking powder
¼ teaspoon sea salt

INSTRUCTIONS

1. Preheat the oven to 350°F and line a cookie sheet with parchment paper. Coat an 8 inch square baking dish with nonstick cooking spray.
2. Evenly spread the shredded coconut and almonds in a single layer onto the prepared cookie sheet and bake 8–10 minutes, stirring every two minutes, until the coconut is golden. Set aside to cool completely.
3. Combine the dates and hot water in a small bowl for 10 minutes, allowing the dates to soften.
4. Drain the dates and transfer to a food processor, blending into a smooth paste.
5. Add the almond flour, cocoa powder, stevia, vanilla extract, espresso powder, baking powder, and salt to the food processor’s bowl and blend well, scraping down the sides as needed, until a smooth batter is formed.
6. Remove lid and blade from the food processor and fold in the toasted almonds and coconut.
7. Pour batter into the prepared baking dish and bake for 18–20 minutes or until the center of the cake springs back when lightly touched.
8. Cool for 10 minutes in the pan, then transfer to a wire rack, cooling completely.
9. Cut into 16 squares and serve. Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here