ROTD: Sugar-free, Gluten-free Brownies

Ingredients

• 150g coconut butter, melted and cooled
• 4 eggs, at room temperature
• 15 dates, pitted
• 1 vanilla bean (or 1 tsp liquid vanilla)
• 1/3 cup carob flour
• 1/3 cup cocoa powder
• 1/3 cup shredded coconut
• 1 cup sunflower seeds or pumpkin seeds, ground
• 1 pinch of salt
• 2 pinches of baking soda
• 100g sugar-free chocolate, finely chopped

Instructions

1. Preheat the convection oven to 160ºC.
2. Butter and line a 20×20 cm square baking pan with parchment paper.
3. Grind the sunflower seeds into a powder using a blender.
4. Sift the cocoa powder and carob flour into a bowl.
5. Add the shredded coconut, ground sunflower seeds, salt, and baking soda. Mix well with a spoon.
6. In the blender, combine the melted coconut butter, eggs, and vanilla. Blend for a few seconds.
7. With the blender running, add the dates a few at a time and blend until the mixture is smooth.
8. Pour the wet ingredients into the dry ingredients and mix with a spatula until well combined.
9. Fold in the finely chopped chocolate pieces.
10. Pour the mixture into the prepared pan and smooth the surface with a spatula.
11. Bake on the middle rack for about 40 minutes, until set.
12. Allow to cool and cut into squares. Optionally, drizzle with melted chocolate.
13. Store in an airtight container in the refrigerator.

Enjoy!

Source: Argiro Barbarigou