They were ADDICTIVE.
I’m so glad I ate a few before asking what was in them. My sister-in-law, Anya’s mom said, “Dates, figs, cherries, almonds, cocoa powder and coconut oil.”
Dates, you say!
You see, I haven’t always been a lover of dates. In fact, anytime I’m asked “What’s something you don’t like to eat?” I usually say dates! I think it stems back from when I was a kid. They were just too sweet for my tongue (I was more of a salty-sour kid), plus they looked like over-sized June bugs – gross.
All I know is it was too late to change my mind about loving these healthy brownies. I was hooked.
They have a fudge-like consistency. Their sweetness comes from the dried dates, which is balanced by the dried sour cherries. The figs add this pleasing crunch, similar to the sound kiwi seeds make when they’re chewed. The cocoa powder adds a dark sophisticated richness and the grounded nuts add texture. There is coconut oil in the recipe, which acts as a binder, but butter can easily be used instead.
If you have a food processor, you have to try this recipe! If you don’t have one, find a friend who does!
Healthy Brownie Tips:
- Choose loose dried dates, not the kind that are compressed into a solid brick. The dates should be slightly soft when pressed.
- To save time, choose dried dates that are already pitted. If you can’t find any, here’s how to pit a date.
- Almonds can be substituted with any kind of nut or seed – walnuts, pecans, peanuts, pumpkin seeds, etc.
- Dried cranberries can be substituted with for dried cherries.
- Coconut oil is used to help bind the ingredients together, but butter can be used instead.
- The tighter you compress the mixture, the better it will stay together.
- Although I say a 5 x 7 container, you can use anything that’s roughly that size — a takeout food container, Tupperware, or wide shallow bowl will do.
Are you looking for a traditional brownie recipe? If so, I’ve got you covered!