
Deglet Brownie
Ingredients
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160g packed Delget Noor pitted dates
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½ cup nuts
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¼ cup 20g unsweetened finely shredded coconut
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3 tablespoon 18g cocoa powder
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1 tablespoon 15ml Terry Delyssa Organic Extra Virgin Olive oil
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½ teaspoon pure vanilla extract
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⅛ teaspoon sea salt
Directions
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Cover dates with boiling water and let soak for 5-10 minutes. Drain well.
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Add dates to the bowl of a food processor and pulse until chunky.
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Scrape down the bowl and add nuts, coconut and cocoa powder. Process again until mixture is chunky and slightly clumping. Add olive oil, vanilla and salt and pulse a few times until the mixture holds together in clumps.
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Scrape the mixture into an 8x4 inch loaf pan lined with parchment paper and press it firmly and evenly into the base.
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Refrigerate for 1 hour, then cut into 8 squares. Store covered in the fridge for up to 2 weeks.