They’re super decadent and sticky, deliciously fudgey, rich and chocolatey. Delicious when eaten hot, straight from the oven, where they’ll remind you of a hot chocolate pudding, and when they sit at room temperature they take on a sticky quality which just gets better as time goes on!
When you bite into these sticky date chocolate brownies your tastebuds will do a little happy dance. Your mind will then ask “what is this luscious treat you’ve given me?! Is it a sticky date pudding or … chocolate brownie?!”. It will then force you to take another bite to try and figure it out…. or at least that’s what went on in my head.
Besides being the best love child brownies you’ll ever eat, these sticky date chocolate brownies are also dairy, grain and refined sugar free. They’re sweetened mainly with dates with a little rice syrup for good measure. They get their rich chocolate flavour from raw cacao powder, ground almonds replace conventional flour, and coconut oil replaces butter
They’re a breeze to make as most of it is done in a food processor. This is mainly to blend the soaked dates into a smooth paste, but if you don’t have a food processor or blender, or you prefer your dates chunky, then by all means simply use a bowl and stirring spoon.
Because these brownies are beautifully moist, they’re lovely eaten on their own. But, of course, feel free to add a dollop of your favourite yoghurt or ice cream, berries, caramel sauce, chocolate sauce, or whatever takes your fancy! Enjoy!
Sticky Date Chocolate Brownies
Makes: small 18 x 30cm brownie pan or approximately 12 generous pieces
Prep time: 15 minutes Bake time: 35 minutes
1 cup (160g) dates, pitted
1 tsp baking soda
275ml boiling water
1/3 cup (70g) coconut oil, melted
1/3 cup (100g) rice syrup
1/2 tsp vanilla powder
1/4 tsp Himalayan pink salt
1 cup (100g) raw cacao powder
180g ground almonds
1/2 tsp ground cinnamon
1/2 tsp baking powder
Preheat the oven to 160ºC fan bake. Line a small brownie pan (18cm x 30cm or 20cm x 20cm) with baking paper.
Place the dates in a bowl with the baking soda and boiling water and leave to soak for 10 minutes.
Melt the coconut oil. Measure the dry ingredients (cacao, almonds, cinnamon and baking powder) into a bowl and stir to combine.
Place the date mixture into a food processor and blend until well combined and smooth. Add the melted coconut oil, rice syrup, vanilla, salt and eggs and pulse to combine. Add the dry ingredients and pulse until just combined.
Pour the brownie mixture into the lined pan and smooth the top with a spatula. Place the brownie into the centre of the oven to bake for approximately 25 to 30 minutes. The brownie is done when the top is set and a knife inserted into the centre comes out clean.
Remove from the oven and place on a wire rack to cool before removing from the tin and cutting into squares. Store the brownie in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.
This brownie is delicious eaten hot straight from the oven when it’s almost like a pudding. It’s also delicious at room temperature and gets stickier with time.