Notes: This Date Sweetened Flourless Brownie recipe fascinates me because of the addition of the balsamic vinegar. I found this recipe for a repeat guest and friend who requires gluten and egg free food. I wanted a dessert for Deby that combined two flavours I love from the Caribbean – dates and chocolate – while at the same time meeting the gluten/egg free requirement. This recipe worked out well and I will definitely make it again. An added plus – they are sugar free as well!
Coconut oil for greasing
¾ Cup pitted medjool dates
¼ Cup water
½ Cup peanut butter
1 Tablespoon ground flax seed
5 Tablespoons cocoa powder
½ Teaspoon baking soda
2 Teaspoons vanilla
2 Teaspoons balsamic vinegar
½ Cup mini chocolate chips (optional)
Preheat the oven to 350 F, and grease a mini muffin tin with coconut oil.
Process the dates and water in a food processor, making sure to scrape down the sides. When a paste has formed, add the peanut butter, flax,cocoa powder, baking soda, vanilla and vinegar. Process until a smooth sticky dough is created. The batter will be thick and sticky, if you need to add 1 teaspoon of water to help the batter blend smoothly. Mix in chocolate chips if using.
Scoop one (1) tablespoon of dough into each prepared muffin tin. Use wet fingers to flatten the dough mounds. Bake for 13 minutes, until the tops look dry but the center will feel slightly soft to the touch. Remove from the oven and let the brownies cool completely before removing from the tin.
Run a knife around each brownie before removing them from the tin. They are fragile when warm and firm up as they cool.