Ingredients

The following ingredients have 10 Servings
  • 1 cup Medjool Dates
  • 3/4 cup Buckwheat Flour
  • 1/2 cup Cacao Powder
  • 1/4 cup Almond Butter
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1/3 cup Mini Vegan Chocolate Chips, divided

Instruction

  • Pit the Medjool Dates and cover them with warm water. Set aside to let soak for 10 minutes.
  • In the meantime, mix the Buckwheat Flour, Cacao Powder, and Salt together in a large bowl.
  • Drain the Dates, then add them to a food processor or high speed blender with the Almond Butter and Vanilla Extract. Process until smooth.
  • Add the Date and Almond Butter mixture to the bowl with the dry ingredients. Reserve 2 tbsp of the mini chocolate chips, then add the remaining chips to the bowl as well. 
  • Mix everything with a fork to start, then eventually you will need to use your hands to combine everything well. The mixture should be a soft dough when finished and should only be slightly sticky.
  • Transfer the brownie “dough” to a loaf pan lined with parchment paper, then use your hands or a spatula to spread it out evenly in the pan (Note: it helps to lightly wet your fingers for this step). Sprinkle the remaining 2 tbsp of chocolate chips over the tops of the brownies and press them into the “dough.”
  • Place in the refrigerator for 30 minutes, to allow the mixture to thicken. Then, remove and slice as desired (I made 10 brownies, but you could also make 8 larger ones as well).
  • Store in an airtight container at room temperature for up to 7 days, or in the freezer for up to 1 month – let thaw before enjoying, obviously 🙂