Ingredients:

  • 1 1/2 cups (280g) pitted Medjool dates
  • 1/4 cup (60ml) hot water
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120ml) unsweetened cocoa powder
  • 1 cup (96g) superfine almond flour
  • 1/4 tsp (1.5g) sea salt
  • 1/2 tsp (2.5g) baking soda
  • 3 oz (85g) dark chocolate (70% cocoa), melted
  • 1/2 cup (60g) walnuts

Instructions:

  1. Place the soaked and drained dates into the food processor. Pulse until a thick, sticky paste forms. Add the reserved hot water and vanilla extract, processing again until the mixture is smooth.
  2. Add the cocoa powder, almond flour, sea salt, and baking soda directly into the processor. Blend on high until the batter is homogenous and glossy.
  3. Transfer the batter to a mixing bowl. Stir in the melted dark chocolate and walnuts until well combined.
  4. Spread the batter evenly into a parchment-lined 8x8 pan. Bake at 350°F (175°C) for 18-22 minutes, removing when the edges are set but the center still has a slight jiggle.