This recipe is based on a recipe that I saw on MindBody but I didn’t have all of the correct ingredients so I made it my own.
One and one quarter cups of gluten free all purpose flour
Half a cup of cocao powder
Half a teaspoon baking powder
Quarter teaspoon of sea salt
Six tablespoons of pure maple syrup
Two teaspoons of organic vanilla extract
Eight pitted medjool dates + Three quarters of a cup of warm water
One half a cup of warm water
One heaping cup of fresh organic raspberries
Quarter cup of chopped organic dark chocolate
Preheat the oven to 380 degrees F. Mix the flour, cocao powder, baking powder and sea salt in a big bowl. In a separate bowl combine the half cup of warm water, vanilla, and maple syrup. Place the dates in a blender or food processor with three quarters a cup of warm water and blend until smooth. Add the dates to the wet mixture. Slowly mix the wet mixture into the dry ingredients. The batter should be very moist and sticky but not watery or runny. The amount of water needed may vary depending on the gluten free flour mix. Add extra water as needed. Fold the chopped chocolate and raspberries into the batter. Ensure the batter is mixed thoroughly. Pour into a lined or non stick baking pan. Bake for approximately 22-25 minutes or until you can stick a fork in the middle and it comes out relatively dry. Remove from the oven and let cool. Top with vanilla coconut ice cream or coconut whip cream.