Wednesday, April 15, 2015

My Special Brownies.

And because I live in Asheville, I should clarify, that by, "special," I mean guilt free and healthy, not cannabis laced.
I found this recipe on Pinterest yesterday, and whipped up the brownies in no time. Even junk food eaters will like them, just don't mention that they are practically a health food.


(photo credit,coconutalmondrecipes.com)

Coconut Butter Brownies

Author: Coconut Almond Recipes

Ingredients
8 ounces unsweetened shredded coconut (or 2⅔ cups) I used Let's Do Organic 8 ounce bag
10 medjool dates (pits removed)
3.5 ounces chocolate. I used Costco's semi sweet chocolate chips; they're very high quality
3 large eggs
1 tsp vanilla
½ tsp baking soda
¼ tsp sea salt
optional - a sprinkle of sea salt before going into the oven

Instructions
In a food processor add shredded coconut. Blend for 7 minutes or until you have the consistency of coconut butter
Add pitted dates. Blend for 1 minute
Break up chocolate bar and add the pieces to the processor. Blend for 1 minute
Add eggs, vanilla, baking soda and sea salt. Blend for 30 seconds
Transfer batter to a greased 8x8 baking dish
Smooth batter with a spatula
Bake at 350 for 20 - 22 minutes
Let cool for 1 hour before serving
Notes
Brownies will be soft towards the middle of the dish after taking them out of the oven. Don't worry if they look a little too soft because once the coconut butter sets they will firm up and even more when chilled in the fridge.
Store brownies in an airtight container for up to a week in the fridge and a month in the freezer. If you prefer them soft and like they were after baking and cooling then leave the brownies out for 20-30 minutes at room temp, then serve.

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