Recipe after the jump:
Yield: 8 large brownies
11 regular dates
2 tsp vanilla
1/4 cup natural peanut butter (the kind with no added fat or sugar)
2 tbsp milk of choice
1/4 cup coconut oil, melted
1/4 cup coconut flour
1/3 cup Dutch process cocoa powder
1/2 tsp baking powder
1 1/2 tbsp coconut oil
1/4 cup natural peanut butter
1 1/2 tbsp Dutch process cocoa powder
1 tbsp honey
Preheat the oven to 350 degrees. Prepare an 8" x 8" glass pan with a piece of parchment paper for easy removal. If you don't have parchment, you can spray the pan with baking spray. I used the parchment and sprayed it as well.
In a bowl of a food processor fitted with an S-blade, process the dates until they become pasty. it'll be spreadable, but not a liquid. Add the vanilla, peanut butter, milk, coconut oil and blend until homogeneous.
Add the egg and pulse until combined. Do not overmix. Add the remaining ingredients (coconut flour, cocoa powder, and baking powder( and pulse once or twice to get it mostly combined, and then use a plastic spatula and finish mixing it in.
Bake the brownies for 10-12 minutes or just until the top sets. If you press down on the brownies they will be very soft.
Let cool completely before frosting.
For the frosting, melt the coconut oil, natural peanut butter, and cocoa powder in a small pan over low heat. When completely melted and smooth, take the pan off the heat and add the honey and stir until well combined.
Frost the brownies and place the pan back into the refrigerator to allow the frosting to set.
Once set, cut the brownies and store in an airtight container in the fridge for up to 5 days.