Over the weekend, I decided to get ahead of the game and test out a couple of recipes that I plan to make for my family in Tulsa for Thanksgiving. Since my Mom is taking care of the dessert basics (pumpkin pie, apple and pecan pies) I felt it my duty to make something unique and clean. Is that super lame of me? Whatever. I stumbled upon this recipe by Sweet Laurel Bakery on The Chalkboard Mag and I adopted it for She’s in the Glow, using all organic ingredients and cutting the recipe in half. Let’s just say that my intern and I devoured the entire batch this morning – yes I want to die – but at least I find solace in the fact that these brownies are free of the following: refined sugar, gluten, soy, grain and dairy. Basically calorie free, right? Let’s just pretend.
Yields about 12 small pieces or 9 larger pieces
1/2 cup organic maple syrup
2 organic dates (pitted)
1 cup organic almond butter (you can use any nut butter)
1 organic and cage-free egg
1/2 Tbsp vanilla extract
1/4 cup organic cacao powder
1/4 tsp himalayan pink salt
1/2 tsp organic and gluten free baking soda
3/4 cup semi sweet chocolate chips (you can use whichever level of chocolate you want here)
Edible gold, optional
- Preheat oven to 350.
- Using a Vitamix or a serious blender, beat the maple syrup and the dates until creamy. Blend in the almond butter, then slowly add egg and the vanilla extract. Blend until smooth.
- Add in the cacao, baking soda and salt. Use a spatula to scrape down the side, and mix everything until it is well incorporated. Add chocolate chips, reserving some for the top.
- Pour batter into 4×4 pan lined with parchment paper. Bake at 350 for 30-35 minutes.