Almond Pulp Brownies
1 cup rolled oats
15 medjool dates, soaked
3/4 cups gluten free all purpose baking flour
2/3 cup organic coconut sugar
1/3 cup organic raw cacao powder
1 cup almond pulp
1/3 cup almond milk
3 tbs apple sauce
2 tbsp organic coconut butter
1 tsp baking powder
1. Preheat the oven to 350F/180C and line a square baking tray with baking paper.
2. Process the oats into a flour, and then the rest of the ingredients into the food processor, and process until as smooth as possible.
3. Spread in the lined baking tray, and then bake for 20 minutes.
4. Cool for 10-15 minutes and then pour chocolate sauce over before slicing.
Keep in an airtight container, in the fridge, for up to 4-5 days.
Chocolate Sauce (optional)
1 tbsp cacao powder
2 tbsp coconut butter
2 tbsp maple syrup
Mix in a bowl and then pour over brownie, and then put in the fridge or freezer to harden a little, before slicing.