Author:Stacie Traylor Categories: Recipes Tags: dessert, gluten free, paleo Course Dessert Cuisine Gluten Free Print Recipe Print MetricUS Imperial 1 cup Bob's Redmill blanched almond flour1/4 teaspoon celtic sea salt1/4 teaspoon baking soda4 ounces Equal Exchange baking cocoa7 Medjool dates pits removed3 large eggs1/2 cup coconut oil melted1/2 teaspoon honey In a food processor combine the flour, salt, and baking soda and pulse lightly. Add the cocoa and dates and mix again.Next add eggs, coconut oil, and honey. The mixture will be thick so add a bit of water if necessary. Once blended, completely transfer mixture to a greased 8 x 8 inch baking dish using a spatula to smooth out.Bake at 350° for 18-22 minutes and cool for up to 2 hours then serve. Top with sliced strawberries. Notes: Makes 16 brownies Nutrition Information: Calories 141; Total Fat 10g; Cholesterol 35mg; Sodium 60mg; Total Carbohydrates 9g; Dietary Fiber 3g, and Protein 5g.