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Ooey Gooey Almond Flour Brownie Bites or Bars

A Chocolatey History:

As family legend has it, when they were little, my older sister and brother would spend weekends looking through something called The Big Chocolate Cookbook* and try to convince my mother to bake up chocolatey treats they discovered within the cookbook’s pages. I felt a little like that this weekend, as I racked my brain and searched old recipe cards and notes to try to find something deeply chocolatey and deeply satisfying to bake in order to usher in the New Year.

Or Maybe, a Healthier Option?

I pored through all the variations of healthier brownies and cookies I could find, but none of them inspired me. I decided to try and combine some of my favorite ingredients and combinations and see if I could create a brownie that didn’t just look like the real thing, but one that tasted rich but not heavy and could wholly satisfy my sweet tooth. I’m afraid I succeeded a bit too well.

A Note on Cacao:

Please note, that while I only use pure cacao powder these days and not only because it’s much more fun to pronounce; it also has almost no processing and retains maximum nutrition including antioxidants and magnesium. Feel free to substitute plain old powdered cocoa though, if you’re just going for the chocolatey goodness. And yes, a full discourse on cocoa vs. cacao is coming at some point.

Till we beet again,

Rachel

Ooey Gooey Fudgy Date & Almond Flour Brownie Bites on TheEvolvedFoodie.com

Print Recipe
Serves: 12 bars Cooking Time: 15-20 minutes

Ingredients

  • For the brownies:
  • 2 cups pitted Medjool dates
  • 1 1/2 cups hot water
  • 1 1/2 cups almond flour
  • 1 cup cacao powder
  • 1 Tbsp. coconut flour
  • 1 tsp. baking powder
  • 1/3 cup of dark maple syrup (or whatever you have on hand)
  • 1 Tbsp. pure vanilla extract
  • 1 Tbsp. pure chocolate extract or good chocolate liqueur
  • 1/2 tsp. sea salt
  • 1/3 cup of chopped walnuts
  • For the frosting:
  • 3/4 cup cacao powder
  • 1/4 to 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1 Tbsp. whole walnuts

Instructions

1

Preheat oven to 350 degrees.

2

Place dates in a bowl and pour hot water on top. Add just enough hot water so dates are completely covered. Allow to sit for 15 minutes. Drain all but 1/4 cup of the liquid and save for frosting.

3

Add dates to food processor bowl or blender. If you like a chewier brownie, use the "dough" setting. If not, feel free to puree or blend until dates are completely smooth and keep scraping down the sides of the bowl.

4

Add cocoa, almond flour, coconut flour, baking powder, maple syrup, extracts and sea salt and blend until you have a sticky, batter-like texture. Scrape down the sides of the bowl and process as needed.

5

At this point, make sure food processor is disconnected or use another bowl and fold in the chopped walnuts.

6

You can use a square brownie tin, but I wanted to make bars so I used a two loaf pans instead. Coat with non stick spray and use a silicon tipped spatula to fill pans. Note that I don't say "pour" since it's a very sticky batter. Also, keep in mind that if you're not planning on frosting these beauties, you should work a little harder to smooth out the top, since unlike traditional batters, this won't settle smoothly when baking.

7

If you're using a brownie pan, bake for about 20 minutes. If you're using two loaf pans, bake for about 17 minutes. Keep checking for doneness since these can burn around the edges pretty quicklyn.

8

These keep really well in the fridge.

9

Frosting Instructions:

10

Make sure that coconut oil is completely melted and add in the cacao powder making sure to flatten any bumps. Gradually add maple syrup to taste. I've tried honey but it came out way too sweet when paired with the brownies. Let set very slightly before frosting cooled brownies. Keep in refrigerator and when set, cut into 1" bars. Add a whole walnut to the top of each bar.

Notes

You'll notice most raw or baked desserts dependent on dates call for Medjool rather than Deglet or other varients since they're much sweeter and can be easier to process. You can also play around with extracts and enhancements- add 1 tsp. or more peppermint extract for a refreshing taste. Add 1 Tbsp or more of espresso powder to the batter for espresso infused brownies.

Want to talk about dates, brownies or anything else food related? Use the handy dandy contact form below to start a conversation:

This was one of the first date based brownie recipes I used until I came up with this variation.

* Check out the retro vibe of the brownie pic! This post definitely needs a disco soundtrack.

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