Author: Carolyn Casner
Source: EatingWell.com, August 2018
- 1 cup chopped Medjool dates
- 1 cup rolled oats (see Tip)
- 1 cup almond butter or other nut butter
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- Step 1 Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain, reserving the soaking water.
- Step 2 Meanwhile, line an 8-inch-square baking pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat with cooking spray.
- Step 3 Process oats in a food processor until finely ground. Add the drained dates, nut butter, cocoa powder, and salt; process until very finely chopped. If the mixture seems dry, add a little of the reserved soaking water, 1 tablespoon at a time. Spread the mixture evenly and firmly into the prepared pan. Refrigerate until cold, about 1 hour. Remove from the pan by lifting the overhanging parchment. Cut into 16 squares.
To make ahead: Refrigerate for up to 4 days.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Serving Size: 1 Brownie Per Serving: 146 calories; protein 4.5g; carbohydrates 14.1g; dietary fiber 3.4g; sugars 7g; fat 9.5g; saturated fat 1.2g; vitamin a iu 1.1IU; folate 13.1mcg; calcium 63.3mg; iron 1mg; magnesium 60.3mg; potassium 219.2mg; sodium 73.1mg. Exchanges:
2 Fat, 1/2 Fruit, 1/2 Starch