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[Total: 2   Average: 5/5]

I love dates.  Yeah, the kind with my husband, too, but those never happen anymore.   So let’s talk about the dates from the fruit family.  I use them all the time to sweeten my baked goods.  They simply make any dessert delicious, sweet and nearly guilt-free.  Here is the quick low-down on the date.  It has a really high glycemic index (GI), which is why it is great for adding sweetness, but they also come packed with a lot of fiber and nutrients like potassium, copper, manganese, magnesim, and vitamin B6. They promote digestive health, have anti-inflamatory properties, and are even known for helping women have a healthy pregnancy and shorter labor.


And who cares?  They taste so good and work so well in all sorts of desserts.

These brownies were such a family hit that I only had three left to photograph by the time I got around to it, and my 7-year-old was begging for me to hurry it along so he could eat the rest.  I stink at taking food photos (or doing anything else artistic for that matter), but his desperation made this one a rushed job.

I hope you enjoy these as much as we did.   This gluten-free, dairy-free brownie is full of protein and anti-oxident-rich cocoa powder. It goes awesome with some homemade cashew milkIMG_5601










1 jar almond butter
2 eggs
1/3 cup honey or maple syrup
1 tbsp vanilla

1/2 tsp salt
1/2 cup cocoa powder, unsweetened
1 tsp baking powder
14 dates



Using a food processor, pulse the almond butter and dates until nicely ground.  Add the rest of the ingredients and process on high until combined.  Lightly grease a 9 x 13 pan and bake at 325 degrees for 35-40 minutes.


Easy. Delicious. Nutritious.  That’s how we do it at the Cotter-Nowe house.

[Total: 2   Average: 5/5]

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