Always use organic ingredients when possible
2 cups dates, pitted
1 1/4 cup almond flour
8 Tbsp cacao powder
1/3 tsp fine sea salt
1/2 tsp vanilla extract
3 Tbsp cacao powder
3 Tbsp maple syrup
2 Tbsp almond butter
1 Tbsp coconut oil, melted
In a food processor, fitted with and “S” blade, add the dates and process until crumbly.
Add almond flour, cacao, salt and vanilla.
Process again until fairly smooth and it becomes a sticky batter.
Line a pan with parchment paper. You can choose a loaf pan for thicker brownies or an 8 inch pan for thinner brownie.
Transfer batter to pan and use hands to press it evenly into bottom.
Place pan in freezer as you make the frosting.
In a small bowl, add cacao powder, maple syrup, melted coconut oil and almond butter and stir together until well combined.
Stir until thick and smooth.
Take brownies out of freezer.
Spread frosting evenly over brownies.
Smooth with spatula.
Place brownies back into the freezer for 20-45 minutes.
Allow to sit out for 20 minutes for a softer brownie
If stored in an airtight container, these brownies will last for 10 to 14 days.