Chocolate Date Brownies

Baked goods Recipe for Chocolate Date Brownies made with DateME Boutique all natural date paste

Chocolate Date Brownies

These brownies are moist and chocolatey, but more importantly they are guilt free. Using whole ingredients like almond flour, eggs, coconut oil and the star of the show, DateME Date Paste, there’s really nothing to feel guilty about. 

It takes about 5 minutes to make a batch and 25 minutes to bake. They are done and ready to enjoy in no time!

Baked goods Recipe for Chocolate Date Brownies made with DateME Boutique all natural date paste

Ingredients

  • 1 cup almond flour
  • ¾ cup DateME Date Paste
  • 3 large organic eggs
  • ¼ cup raw honey (or sweetener of choice)
  • ¼ cup extra-virgin coconut oil, melted
  • 1 tsp. pure vanilla
  • ½ cup dark cocoa powder
  • ½ tsp. cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. sea salt

Directions

  1. Preheat oven to 350°F.
  2. Place all ingredients except for eggs in food processor. Blend well.
  3. Add eggs one at a time, blending in between to make sure eggs are well incorporated.
  4. Line a baking pan with parchment paper. Pour mixture into lined pan and place in oven for 25 minutes or until toothpick inserted into the center comes out clean.
  5. Allow brownies to cool. Cut into squares and enjoy!

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Sweet Potato and Date Brownie Bites

Sweet Potato and Date Brownies recipe made with DateME organic ready to use date paste

Sweet Potato & Date Brownie Bites

Sweet potatoes for dessert is not a new thing, but they can be used for more than just pie! Our gluten free sweet potato brownie recipe uses date paste instead of sugar and gets an added dollop of delish from chocolate chips.

Sweet Potato and Date Brownies recipe made with DateME Boutique all natural date paste

Ingredients

  • 1 cup sweet potato, mashed
  • ¼ cup salted butter
  • ¼ cup DateME Date Paste
  • ¼ cup cocoa powder
  • 1 tsp. vanilla extract
  • ½ tsp. chocolate extract
  • 1 Tbsp. coconut cream
  • 5 Tbsp. almond flour
  • ½ tsp. baking soda
  • 3+ Tbsp. mini chocolate chips, divided
  • 2 eggs

Directions

  1. Roast a large sweet potato at 350°F for about an hour or until soft. Scoop out 1 cup of the flesh and allow to cool.
  2. Add the butter, date paste, and 2 tablespoons of chocolate chips to an oven-safe dish. Melt in a microwave or oven until the butter is just melted. Mix together until well combined.
  3. Add the sweet potato and butter mixture to a food processor. Add the coconut cream, eggs, vanilla extract, and chocolate extract. Blend until well combined. Add the cocoa powder, almond flour, and baking soda and pulse until well combined. Scrape down the sides of the food processor and blend for a few more seconds.
  4. Pour the brownie batter into a parchment-lined pan. Top with the remaining chocolate chips (or more if you’d like). Bake at 350°F for about 25 minutes or until the brownies are firm. Allow brownies to fully cool before cutting into squares. Dust with cocoa powder once cooled if you’d like!

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