Fudgy Date Brownies

• Preheat oven to 350°F
• Cover the 8" x 8" pan with parchment paper. Grease lightly with coconut oil using a silicone oil brush.

BUILD BROWNIES

• Add the pitted dates to the food processor and pour the boiling water over. If they can't be fully covered you may pour the water and dates into a more narrow container that allows for them to be fully submerged. Soak for 15 minutes.
• Add dates back to the food processor and process until it formas a date paste. It may take around a minute. Stop to scrape the sides as needed during this process to ensure it all gets smoothlly processed.
• Add the cacao powder, almond flour, flax meal, vanilla, salt, and baking powder.
• Process for 30 seconds on medium speed. The batter should be thick and a bit dry.
• Add the almond milk and process again for 20 seconds. The batter should be shiny and moist.
• Spread the brownie batter into the prepared 8" x 8" pan.
• Bake for 20 minutes until the top of the brownie is formed. Remove from the heat and allow them to cool down in the pan for 20 minutes at room temperature.

DATE CHOCOLATE FROSTING

• While the brownies are cooking, prepare the frosting. Add the pitted dates into a blender. Cover with boiling water. Set for 10-15 minutes or until the dates are soft.
• Blend until it forms a date paste. Stop the blender. Add the cacao powder.
• Blend again until it forms a thick creamy frosting. It is optional, but now you can add 1 teaspoon of pure vanilla or 1/2 teaspoon of sea salt to add some extra flavors. Blend again for 10 seconds to combine these added ingredients if used.
• Spread over the brownies when cooled down. I used all my frosting but if you have leftovers, store them in the pantry and use the date chocolate frosting at breakfast on toast.

COOL AND FROST

• Once the brownies are done baking, pull the parchment paper to easily unmold your brownies without breaking them. Place the brownies on a square plate, place another plate on top, and flip them over. Peel the parchment paper and let the brownies fully cool down before adding the frosting.
• Spread the date chocolate frosting over the brownies using a spatula. The brownies will be moist at first. They get super fudgy when totally cooled down. I recommend storing your brownies for an hour in the fridge so they get super dense, fudgy, and the frosting sets.
• Cut the brownie into 16 squares - I found that using a cake plastic knife makes cutting easier.
• Can be stored in the refrigerator for up to 4 days in a square cake pan with a lid.