(gluten free, dairy free, sugar free)
all measurements approximate of course
1/4 c sweet rice flour
1/3 c ground almonds (sub any nut or seed, or some garbanzo/fava flour)
1 t cornstarch
3 T sorghum flour
salt to taste
2 oz melted unsweetened baking chocolate
1/4 c coconut oil
7 medjool dates, squished, blended, or otherwise made mixable
mix the wet ingredients together and pour into the dry. stir it all up,
salt to taste. I used some himalayan rock salt, which has the advantage
of being pink and sounding culinarily lofty, but the disadvantage of not
dissolving and leaving very salty surprises.
pour into a baking dish and bake at 350 for 30-40 minutes, or until a
toothpick comes out clean.
these were anything but sweet. it's like eating a brownie, and fudge, and
a healthy avocado snack all in one. if you want them sweeter, just add
these are also superb topped with unsweetened yogurt.