I use the term “brownie” liberally here, because this recipe is really just a batch of chocolate date balls, pressed into a pan for a thicker, bar-style treat. It’s a bit of a time saver to make them this way, since you don’t have to roll them into 20+ individual balls, and when you add a quick chocolate frosting on top, I think it’s safe to call them “brownies.” They sure look decadent, don’t they? My 4-year-old son is a big fan.
Made with mineral-rich dates, cacao, and almond flour, these brownies are loaded with:
Magnesium Iron Calcium Antioxidants (raw cacao has 40x more antioxidants than blueberries!) Fiber Healthy fat
Because these brownies are nutrient-rich and loaded with fiber, they will keep you feeling satisfied much longer than a regular brownie would. I hope you’ll enjoy them as a healthy treat soon!
Recipe Notes
I personally prefer the thinner brownies made in an 8-inch square pan, as the ones I made in the loaf pan (pictured in this post) need to be cut smaller since they’re so thick and rich. If you don’t have almond flour on hand, you could use another nut or seed ground up in the food processor in its place. (For a nut-free version, try using sunflower seeds!) Raisins could be used as an alternative to dates, though they will change the flavor slightly.
As always, if you make a modification please leave a comment below letting us know what worked for you, so we can all benefit from your experience. — Reader Feedback: What’s your favorite healthy dessert?
