1 cup almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1 bar (4 ounces) 100% cacao baking chocolate
9 medium to large dates, fresh, not dried, with pits removed
3 large Eggland’s Best eggs
1/2 melted coconut oil (I use refined, so there is no coconut taste)
Grease an 8×8 baking pan. Preheat oven to 350.
In a food processor , pulse together almond flour, salt and baking soda for a few seconds. Then, add in the squares of baking chocolate, until it is an ‘even’ texture. It will be coarse. Next pulse in the dates, again, it will be coarse.
Pulse in the eggs and then the coconut oil. This time the mixture will be smooth, but thick.
Transfer this mixture to your greased pan. Smooth with a spatula if too lumpy. Bake for 18 minutes. The brownies will be a little ‘not yet set’ when you take them out, but this is perfect, as they will continue to cook outside of the oven!
Cool, and cut!
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