I love dates. Yeah, the kind with my husband, too, but those never happen anymore. So let’s talk about the dates from the fruit family. I use them all the time to sweeten my baked goods. They simply make any dessert delicious, sweet and nearly guilt-free. Here is the quick low-down on the date. It has a really high glycemic index (GI), which is why it is great for adding sweetness, but they also come packed with a lot of fiber and nutrients like potassium, copper, manganese, magnesim, and vitamin B6. They promote digestive health, have anti-inflamatory properties, and are even known for helping women have a healthy pregnancy and shorter labor.
And who cares? They taste so good and work so well in all sorts of desserts.
These brownies were such a family hit that I only had three left to photograph by the time I got around to it, and my 7-year-old was begging for me to hurry it along so he could eat the rest. I stink at taking food photos (or doing anything else artistic for that matter), but his desperation made this one a rushed job.
I hope you enjoy these as much as we did. This gluten-free, dairy-free brownie is full of protein and anti-oxident-rich cocoa powder. It goes awesome with some homemade cashew milk.
1 jar almond butter
1/3 cup honey or maple syrup
1 tbsp vanilla
1/2 tsp salt
1/2 cup cocoa powder, unsweetened
1 tsp baking powder
Using a food processor, pulse the almond butter and dates until nicely ground. Add the rest of the ingredients and process on high until combined. Lightly grease a 9 x 13 pan and bake at 325 degrees for 35-40 minutes.
Easy. Delicious. Nutritious. That’s how we do it at the Cotter-Nowe house.