Happy Mother’s Day to all you beautiful mommas out there! You are loved beyond measure and appreciated beyond words! I hope you all had a marvelous day with your loved ones.

I wanted to post this recipe on Mother’s Day, because we women tend to love chocolate, so ladies, this one’s dedicated to you! And you’ll also get an extra dose of fiber with this secret ingredient 😉 I hope you enjoy these chocolate-y yummies as much as we do!

Ingredients:

12 oz. pitted medjool dates

1 c. unsweetened vanilla almond milk

2 eggs (I prefer pasture-raised eggs)

1 tsp. pure vanilla extract

1/3 c. almond flour

1/3 c. cacao powder (you can use cocoa powder here, but I prefer raw cacao because of it’s benefits)

3 Tbsp. coconut flour

1/4 tsp. baking soda

1/4 tsp. salt

1/2-3/4 c. Lily’s chocolate chips, if desired

Directions:

Preheat oven to 325° F. Lightly spray an 8×8 pan with cooking spray. Personally, I prefer avocado oil spray.

Chop dates in a food processor until they’re in little pieces and starting to stick together. Slowly add in the almond milk a little bit at a time (when I say slowly, I mean SLOWLY and truly only a bit at a time, unless you want it splattered all over your kitchen). I may or may not have experienced a bit of this; you may also want to hold the lid down tightly, so it doesn’t splatter out.

In another bowl, add the eggs and lightly whisk. Once the date and almond milk mixture is fully combined into a liquidy paste-like mixture, add it to the eggs, along with the vanilla and mix until combined. Then, add the remaining ingredients and mix well. Lastly, stir in the chocolate chips if desired.

Pour into prepared pan and bake for 28-30 minutes. Allow to cool completely before indulging (if you can wait that long). If not, simply cool for at least 10 minutes, then put in the fridge or freezer for another 5-10 minutes, and ENJOY!

xoxo,

miranda

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