I like to get a little crazy on weekends and have dessert. Well, not too crazy. I’ve been working so hard on my weight loss goals, that I often forget that it’s okay to treat yourself once in a while, but sugar is a dangerous thing for people like me. Once I start, I can’t stop!
Brownies are awesome.
I remember unwrapping Cosmic brownies on countless occasions when I was younger and just savouring every last fudgy bite. But I wouldn’t trade one piece of my Date Brownies for 100 cosmic brownies. They’re not only the perfect consistency, they just taste good. Good in the way that they’re delicious, but also because I don’t feel guilty; the recipe contains no butter and no refined sugar. It’s safe to say that dates are my new favourite sweetener. Oh by the way, Emilie Eats, one of my favourite food blogs, came out with a date sweetened brownie with almond butter yesterday (what a coincidence)! It’s a cool idea if you don’t like the taste of coconut or are allergic! My inspiration for date brownies is from an amazing dessert blogger, Cricket from Cricket’s Confections! I’m one step closer to cutting out refined sugar for good!
It’s no secret that I love cooking and baking with coconut oil, but this recipe can be made with regular oil as well! Let’s describe the taste: fudgy and chocolatey, but not excessively sweet.
P.S. I’m so specific about the kind of dates that I use, and here are my ABSOLUTE favorite by Terrasoul.
Here are the nutritional facts for this brownie: per serving, there are 140 calories, 6 mg of sodium, and 19 grams of sugar. If you’re going to have dessert, this is the way to go! Check out this other refined sugar free treat: Blueberry Banana Muffins (sweetened with Agave Nectar).
- 18 pitted dates
- ½ cup of boiling water
- ½ cup of unsweetened cocoa powder
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup flour
- ¼ cup + 2 tablespoons coconut oil
- Preheat oven to 350 degrees and grease a square cake pan
- Boil a ½ cup of water and dissolve cocoa powder completely
- Submerge dates in the cocoa and boiled water mixture and let sit for 5 minutes
- In a food processor, blend dates, and cocoa mixture until a paste as formed
- Transfer paste to a larger bowl, and whisk in 1 egg and vanilla extract
- Whisk in coconut oil
- With a wooden spoon, add in the flour and stir until just combined (do not over mix!)
- Batter will be thick. Pat the batter into the greased cake tin, and baked for 30 minutes or until ou insert a toothpick and it comes out clean