Description
Ultra-fudgy Espresso Fudge Brownies made with almond flour, cocoa, Medjool dates, and espresso. Paleo, vegan, gluten-free, dairy-free, and naturally sweetened.
Ingredients
1 cup Medjool dates
1/2 cup almond butter
1/4 cup brewed espresso
1/4 cup cocoa powder
1/2 cup almond flour
2 tablespoons coconut flour
2 tablespoons coconut oil
1 teaspoon vanilla
1 teaspoon baking powder
Pinch of salt
Instructions
1. Preheat oven to 350°F and line an 8×8-inch pan.
2. Blend dates, almond butter, espresso, coconut oil, and vanilla.
3. Add cocoa, almond flour, coconut flour, baking powder, and salt.
4. Blend until smooth.
5. Spread into the pan.
6. Bake for 20–25 minutes.
7. Cool completely before slicing for the fudgiest brownies.
Notes
Use soft Medjool dates.
Do not overbake.
Chill before slicing for clean edges.
Freeze leftovers for up to 3 months.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Brownie
- Calories: 175
- Sugar: 9g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg