Ever since I discovered that you can substitute sugar with dates in virtually any dessert recipe, I can’t stop thinking of new desserts I want to make.
German chocolate cake was my favorite as a kid (I’ve always had a weakness for chocolate-coconut combos), so I concocted these guilt-free German chocolate brownies! They’re made with gluten-free oat flour and naturally sweetened with dates.
The brownie mixture tends to lose sweetness after it’s baked (the batter tastes fantastic, but it doesn’t end up that sweet in the end) so I’d suggest waiting to taste it until after you’ve added the date caramel top layer.
|German Chocolate Brownies|| |
- For brownies:
- 10 medjool dates, pitted
- 4 eggs
- ½ cup cocoa powder
- ¼ cup coconut oil
- ¼ cup oat flour
- 1 tbsp creamy peanut butter
- 2 tbsp liquid sweetener
- 1 tsp vanilla extract
- Dash of sea salt, to taste
- For caramel topping:
- 6 medjool dates, pitted
- 1 tbsp coconut oil
- 2 tbsp chopped pecans
- 2 tbsp shredded coconut
- 2 tbsp water
- Preheat oven to 350F.
- Soak dates in hot water for 2-3 minutes until soft. Remove pits and set aside.
- Grind oats in a blender until they have a flour-like consistency, then add the rest of brownie ingredients and blend until smooth.
- Line an 8 inch square pan with non-stick oil or tin foil.
- Bake at 350°F for 20 minutes.
- While brownies are baking, combine all caramel topping ingredients in a blender. Set aside.
- Once brownies are firm, remove from oven.
- Allow brownies to cool for 5 minutes, then spread the caramel topping over the brownies.
- Slice into 9 squares.
- Sprinkle with additional pecans and shredded coconut as desired.