Made with “good-fat” almonds, antioxidant-rich cacao, and fiber-rich
Medjool dates. Enjoy as a snack or treat. Pack up for kids! They can be kept for at least 2 weeks refrigerated.

Prep tip: Keep this batter from sticking to your hands by coating them with a little coconut oil or water.

Fun and easy to make.

INGREDIENTS

1 cup raw almond meal
½ cup raw cacao powder
1/8 teaspoon sea salt
½ cup packed, pitted Medjool dates, roughly chopped
2 tablespoons agave
¼ cup raw walnuts, peanuts or pecans, crushed

DIRECTIONS

1. Place almond meal, cacao powder, and salt in a large mixing bowl. Mix well.

2. Add dates and agave and mix well.

3. Add crushed walnuts and mix.

4. Line a loaf or square pan with parchment paper or plastic wrap.

5. Press mixture into bottom of pan and press on top.

6. Enjoy immediately, or chill for a firmer texture.

These are to die for! They are a wonderful result of trial and error but this one does it!

Makes approx. 30 brownies

INGREDIENTS

2 ¼ cups gluten free baking mix for brownies
1 cup maple sugar
1 tablespoon plus ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
1 teaspoon salt
1 cup coconut oil
1 cup applesauce or apple/raspberry sauce
¼ cup vanilla
1 cup warm water
2 cups gluten-free chocolate chips, optional but yummy

DIRECTIONS:

1. Preheat oven to 325 degrees.

2. Oil your muffin trays.

3. Whisk together gluten-free flour, sugar, baking powder, baking soda, xanthan gum and salt.

4. Now add coconut oil, applesauce, vanilla and warm water, stirring until the batter is smooth.

5. Fold in chocolate chips (optional).

6. Fill muffin cups ¾ full.

7. Bake for 4 minutes, rotate, and continue baking.

8. Bake approximately 10-12 minutes.

9. Remove from oven when brownies are firm on the edges but soft to the touch in the center, about 5 additional minutes.

10. Test for doneness, don’t over-bake.