Sweetened by medjool dates, these double chocolate brownies are extra chocolate-y and absolutely delicious! You'd never know they are vegan, gluten free, and raw!
In a bowl, add the pitted dates and cover with boiling water. Soak the dates for 10 minutes.
Meanwhile, in a food processor, pulse the almonds, rolled oats, cocoa, and salt, until finely ground (resembling coarse sand). Transfer to a bowl and set aside.
Drain the excess water from the bowl and add the medjool dates to the food processor. Pulse the dates into bite sized pieces.
Add the almond and oat mixture gradually into to the food processor ½ cup at a time, pulsing in between until mixed thoroughly. Continue to pulse until completely combined.
Line a 8″ x 8″ baking dish with parchment paper. Scoop the brownie mixture into the pan and gently press down the mixture until it forms an even layer.
Chocolate Layer
For the chocolate layer, gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, maple syrup, and vanilla extract into melted oil until well combined.
Pour the chocolate mixture over the brownie layer and refrigerate until set (about 1 hour). Enjoy!
Notes
Note: because the chocolate layer is coconut based, it will tend to melt at warmer temperatures. Be sure to store (covered) in the refrigerator or freezer. Brownies will last up to two weeks in the fridge and 4 months in the freezer.