This Gluten-Free Brownie Recipe has no butter, no added sugar, and no wheat flour. And guess what? It still tastes amazing! The taste combination of dates and pomegranates in these chocolate brownies will leave you speechless!
Line an 8 x 8 cake pan with parchment paper and set aside.
Combine the dates and pomegranate juice in a saucepan and bring to a rapid boil.
Boil for one minute.
While still hot, transfer to the food processor and pureé together, along with avocado oil.
Add cocoa powder and pureé.
Add the eggs, vanilla extract, salt, and cayenne pepper (if using). Continue to pureé together.
Add the oat flour and combine thoroughly.
Spread batter in the prepared pan.
Bake in preheated oven for 15- 17 minutes until firm to the touch.
Transfer pan on a wire rack where it can cool down before cutting into squares.
Notes
Lining the pan with parchment paper facilitates the removal of the brownie.
If you like the combination of chocolate and spice, add ⅛ of a teaspoon of cayenne or chili powder.
Sprinkle the leftover crumbs over the whipped ricotta.
Special equipment: A food processor is required for this recipe.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from POM Wonderful