Ingredients

The following ingredients have 16 Servings
  • ⅔ cup Pomegranate Juice
  • 8 ounces Medjool dates (about 12 dates)
  • ¼ cup avocado oil
  • ½ cup unsweetened cocoa powder
  • 3 eggs (room temperature)
  • ½ teaspoon vanilla extract (pure)
  • ½ teaspoon cinnamon
  • pinch salt
  • ⅔ cup oat flour
  • ⅛ teaspoon cayenne or chili powder (optional)

Instruction

  • Position rack in the center of the oven.
  • Preheat oven to 375℉ (190°C).
  • Line an 8 x 8 cake pan with parchment paper and set aside.
  • Combine the dates and pomegranate juice in a saucepan and bring to a rapid boil.
  • Boil for one minute.
  • While still hot, transfer to the food processor and pureé together, along with avocado oil.
  • Add cocoa powder and pureé.
  • Add the eggs, vanilla extract, salt, and cayenne pepper (if using). Continue to pureé together.
  • Add the oat flour and combine thoroughly.
  • Spread batter in the prepared pan.
  • Bake in preheated oven for 15- 17 minutes until firm to the touch.
  • Transfer pan on a wire rack where it can cool down before cutting into squares.