I’m finally done with finals, so I’m back home in Minneapolis. It’s great to be back, but I can’t help but feel sad that I won’t see my friends everyday. Saying goodbye to them was not easy.
I am glad that winter break will allow me to spend more time blogging and creating new recipes. So far, all I’ve done is catch up on some much-needed self-care. Work outs, smoothies, candles, and face marks are a life-saver when you’re bored.
I made these brownies a couple weeks ago when my friend stayed with me at my house for the weekend. We agreed that the best thing about the brownies is that they’re not painfully sweet. Dates make the perfect sweetener because they’re all natural and nutritious. I can’t think of a better way to sweeten brownies.
These brownies are:
- 20 Medjool dates, pitted
- ¾ cup almond butter
- 2 Tablespoons coconut oil, melted
- ½ cup unsweetened almond milk
- ¼ cup + 2 Tablespoons unsweetened cocoa powder
- 1 and ¼ cup oat flour
- 1 Tablespoon vanilla extract
- ½ teaspoon baking powder
- 3 teaspoons instant espresso powder
- ¾ cup pecans
- ⅓ cup dark chocolate chips
- Preheat oven to 375 degrees F. and line an 8x8 pan with parchment paper.
- Blend all ingredients (except pecans and chocolate chips) in high speed blender or food processor.
- Pour batter into lined pan.
- Sprinkle pecans and chocolate chips on top.
- Bake for 30-35 minutes.
- Let cool, then cut into 9 squares.