Ingredients:

  • 1.5 cups (220g) pitted Medjool dates, packed
  • 0.5 cup (120ml) boiling water
  • 0.5 cup (128g) almond butter
  • 0.5 cup (60g) cocoa powder
  • 1 cup (112g) almond flour
  • 2 tbsp (14g) ground flaxseed meal
  • 1 tsp (5ml) vanilla extract
  • 0.5 tsp (3g) sea salt
  • 0.5 cup (85g) vegan dark chocolate chips
  • A pinch of flaky sea salt

Instructions:

  1. Place the pitted dates in a bowl and cover with boiling water. Let them steep for 10 minutes to soften the fibers.
  2. Drain excess water, reserving 1 tablespoon of the soaking liquid.
  3. Add the soaked dates, almond butter, vanilla extract, and reserved date water into a high-speed blender or food processor. Process until a thick, smooth paste forms.
  4. While the blender is running on low, incorporate the cocoa powder, almond flour, flaxseed meal, and sea salt. Blend until the batter is glossy and mahogany-colored.
  5. Fold in the vegan dark chocolate chips by hand.
  6. Pour the batter into an 8x8 inch square baking pan lined with parchment paper and smooth the top with a spatula.
  7. Bake at 350°F (175°C) for 20 minutes until the edges are firm. Sprinkle with flaky sea salt before cooling.