Ever since I abstain from traditional sweets, like a bar of Snickers or Mars, it’s not only chocolate and sugar that I’ve missed but also this sticky texture that requires a lot of tongue-work to remove from your palate and teeth… but no kidding, I really do miss it.This is why I love this brownie: it gives me everything I miss. The date pulp sticks as perfectly to my teeth as the caramel layer of Snickers used to which makes me feel that my life without sugar is just as satisfying as it was back in my sugary childhood days of happy ignorance.
Joking aside, its stickiness shouldn’t scare you off because it’s a very healthy, row, gluten-, refined sugar- and egg-free paleo cake that even health-conscious parents can give to their children without any guilt. See also our list of 50 Gluten-Free Paleo Brownie Recipes
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- 400 g fat dates
- 210 g hazelnuts almonds, cashews, or whatever you like
- 6 tbs low-fat cocoa powder
- 1 tsp vanilla extract
- 2 tbs water
- a pinch of salt
- 3 tsp low-fat cocoa powder
- 80 g rice or maple syrup
- 2 tbs coconut oil
- a pinch of salt
- a few drops of vanilla extract
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1. Put the dates, the nuts, the vanilla extract, the water and the salt into a blender and process until well combined.
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2. Add the cocoa and process some more. Don’t add any more water even it seems too thick because this will give you the right texture.
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3. Line a smaller pan (a plastic box will also do) with parchment paper, tip the mixture in and spread it out evenly so that your “dough” is at the same height everywhere.
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4. Process the ingredients of the chocolate frosting in a blender, pour it on top of the brownies and put them in the fridge for a couple of hours.
