Ingredients:

  • 1.5 cups (200g) pitted Medjool dates, packed
  • 0.25 cup (60ml) boiling water
  • 0.5 cup (125g) creamy almond butter
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.33 cup (80ml) melted coconut oil
  • 0.33 cup (80ml) melted dark chocolate (70% cocoa)
  • 1 tsp (5ml) vanilla extract
  • 0.5 tsp (2.5ml) baking powder
  • 0.25 tsp (1.5g) fine sea salt

Instructions:

  1. Place pitted dates in the food processor and pulse until coarsely chopped. Add boiling water and process on high for 1-2 minutes until the mixture transforms into a smooth, glossy paste.
  2. To the date paste, add almond butter, melted coconut oil, melted chocolate, and vanilla extract. Blend until the batter is a uniform, deep mahogany color.
  3. Sift in the cocoa powder, baking powder, and salt, then pulse briefly just until combined.
  4. Pour the batter into a parchment-lined 8x8 inch pan and smooth the top with a spatula.
  5. Bake at 350°F (175°C) for 18-22 minutes. Remove from the oven when the edges are set and slightly pulling away from the sides, but the center still has a very slight wobble.