Time: 1 hour, 35 minutes
Servings: 12
Ingredients
Date Caramel
10 Medjool dates, pitted
Boiling Water (to cover dates)
½ cup almond milk
1/8 tsp salt
2 tsp vanilla extract
Boiling Water (to cover dates)
½ cup almond milk
1/8 tsp salt
2 tsp vanilla extract
Banana Brownies
Banana Brownies
2 ripe bananas, mashed
1/3 cup almond flour
1/3 cup cocoa powder
1/3 cup peanut butter
¼ cup dark chocolate chips
1 tsp baking powder
1/3 cup almond flour
1/3 cup cocoa powder
1/3 cup peanut butter
¼ cup dark chocolate chips
1 tsp baking powder
Toppings
¼ cup dark chocolate chips
1tsp coconut oil
¼ cup chopped walnuts (optional)
Coarse sea salt, to taste
1tsp coconut oil
¼ cup chopped walnuts (optional)
Coarse sea salt, to taste
Instructions
Soak: 20 minutes
1. Cover the pitted dates with boiling water in a shallow dish for 15-20 minutes.
Mix & Bake: 1 hour
2. Preheat the oven to 350 degrees Fahrenheit.
3. Mash the bananas in a bowl with a fork until smooth.
4. Add the almond flour, cocoa powder, peanut butter, chocolate, and baking powder to the banana mixture. Stir with a spatula until combined.
5. Line a 7.5x6 baking dish (or similar size) with parchment paper, then pour the brownie batter and smoot it inside the dish.
6. Bake for 20 minutes, remove from oven and let cool for 3o minutes.
Blend: 5 minutes
7. Add the soaked dates, almond milk, salt, and vanilla extract to a blender. Blend until smooth.
Assemble: 10 minutes
8. Spread the caramel mixture on the brownies.
9. Microwave the chocolate and coconut oil in the microwave for 15 seconds, and stir. Continue microwaving and stirring in 15 second increments until the chocolate has melted.
10. Drizzle the chocolate on the caramel, then top with walnuts and salt.
11. Cover and freeze for 2-3 hours or refrigerate overnight to set. Slice and serve.
