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Gingerbread Brownies

Deserts & Snacks
Gluten Free, Plant Based

Total Time: 35 minutes

Cook Time: 30 minutes

Prep Time: 5 minutes

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Ingredients

1/2 Cup Pitted Dates
3 Eggs
2 2/3 Tbsp Black Strap Molasses
1/2 Cup Coconut oil
2 Tsp Vanilla Extract
1 Cup Unsweetened Almond Milk
1/2 Cup Coconut Flour
1/4 Cup Cocoa Powder
2 Tsps Ground Ginger
1/4 Tsp Ground Cloves
1 Tsp Baking Soda
3/4 Tsp Baking Powder
1/2 Tsp Sea Salt

Instructions

Preheat the oven to 350ºF (180ºC).
Place dates in a food processor and pulse until pureed, or chop the dates finely.
In a large bowl, blend the dates, eggs, molasses, melted coconut oil, vanilla extract and almond milk until thoroughly combined.
Combine the remaining dry ingredients in a separate bowl.
Slowly add the dry ingredients to the wet ingredients and combine thoroughly, scraping down the sides until you have a smooth batter.
Line a 9x9 baking pan with parchment paper, pour in the batter and spread evenly. Bake for 30 minutes or until a toothpick comes out clean.
Sprinkle with a little cocoa powder and let cool for at least 10 minutes. Slice, serve and enjoy!

Notes

Storage - Refrigerate in an air-tight container up to 4 days. To freeze, wrap brownies tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty BPA-free freezer bag

Nutrition Information:

YIELD: 9

Serving Size: 1

Amount per serving

Calories: 212

TOTAL FAT: 15

CARBOHYDRATES: 16

FIBER: 4

SUGAR: 9

PROTEIN: 4

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