Project Description

These little brownies are very chocolaty and make a great chcolate treat after a meal or a treat to impress your family and friends.

Wet ingredients
4 tbsp almond butter
100ml maple syrup
2 tbsp coconut oil
150g dates, soaked for 10 minutes in hot water and drained
4 tbsp date soak water

Dry Ingredients
100g white spelt flour
50g ground almonds
3 tbsp cocoa powder
2 tsp baking powder
1/4 tsp himalayan salt
100g dark chocoate chips or finely chopped dark chocolate

Line a 12 hole bun tin with 12 paper cases
Preheat oven to gas 4 or 180C

First soak the dates as above.
Mix the dry ingredients together in a large bowl.
Mix the wet ingredients together in your food processor until smooth.Mix the wet into the dry and stir until smooth.
Spoon into the paper cases and using a salt grinder – grind on a very very light grind of salt.
Bake in the centre of the oven for 15/20 minutes until just firm to the touch but with a bit of give as this will guarantee their fudgy texture, you don’t want them too dry.
To serve: remove from the paper case when cool and serve with some coconut yoghurt or dairy free vanilla ice cream.