Did everyone enjoy the long Memorial Day weekend? Alex and I kept it pretty low key, relaxing at home, but we also had the chance to finally act like it was summer. Although it was kind of chilly, we made the best of it by taking a nice walk to get ice cream on Saturday, and we had a picnic with Alex’s mom and step-dad on Memorial Day. We even got to see one of my best guy friends from home (Pittsburgh) for lunch as he and his girlfriend made their way to Toronto for the weekend. Surreal, since I consider Buffalo an entirely different world, but it was a nice surprise!
- 3 Tbsp ground flax seed*
- 1/2 cup water*
- 1 cup almond flour
- 1/2 tsp kosher salt
- 4 oz. unsweetened chocolate
- 1/2 cup dates, pitted
- 1/2 cup coconut oil, melted
- 1/2 tsp liquid stevia
- 1/2 tsp vanilla extract
Line an 8x8-inch baking pan with parchment paper, and preheat the oven to 350ºF.
In a small bowl, whisk together the ground flax and water for a flax egg. Allow to sit for about 5 minutes, until it thickens.
In another small bowl, stir together the almond flour and salt.
Place the chocolate in the bowl of a food processor, and pulse until in fine crumbs. Add the dates, and pulse until there are no longer large chunks. Add the almond flour mixture and flax egg (or eggs) and pulse until well mixed. Add the coconut oil, liquid stevia, and vanilla, and pulse until smooth.
Scoop the batter into the parchment lined baking pan, and smooth with a spatula.
Bake at 350ºF for 18-20 minutes, until a toothpick comes out just with just a bit of chocolate (not gooey so that it's totally coated, but not just crumbs). Allow to cool in the pan for about an hour before lifting the parchment out and cutting into squares.
Store in an airtight container.
*You can replace the flax and water with 3 eggs.
adapted from Elana's Pantry