1/2 cup packed pitted medjool dates
1 1/2 cups whole Spelt flour
3/4 cup raw cacao powder
1 1/2 tsp baking powder
1/4 cup + 2 tablespoons raw almond butter
3/4 cup extra virgin olive oil
3/4 cup maple syrup
3/4 cup coconut sugar
1/4 cup + 2 tbsp oat milk
1/2 tsp sea salt
1 tbsp vanilla extract
3 1/2 ounces 85% dark chocolate. coarsely chopped
1/2 cup raw almonds
Fleur de Sel sea salt
Preheat oven to 350 degrees. Line pan with parchment paper: brush paper and sides of pan lightly with oil and set aside.
Sift flour, cocoa powder, and baking powder into a medium bowl, whisk ing to combine.
Place almond butter, olive oil, maple syrup, almond milk, salt, vanilla, and drained dates in food processor and blend until smooth. Pour into sifted flour mixture and stir with a rubber spatula until almost combined. Reserve 2 tablespoons of chopped chocolate and stir remaining chocolate into batter. Be careful not to over mix.
Transfer batter into prepared pan and spread evenly. Sprinkle with almonds, remaining chocolate, and a large pinch of Fleur de Sel sea salt.
Bake for 30 minutes or until edges pull away from the sides of the pan and a toothpick , inserted into the center, comes out clean. Remove from oven and allow to cool completely - this will help to hold the brownies together. Store leftovers in the fridge or freezer.