Step 1

Place the dates in a small mixing bowl. Add the boiling water to the bowl. Let stand for at least 30 minutes to soften. Do not drain.

Step 2

Preheat the oven to 350F (180C). Line 21 cups of a 24-count mini muffin tin (or 2 12-count mini muffin tins) with silicone liners (or paper or foil liners; silicone liners work best for easy release of the muffins). If you eat oil, you can also grease the cups, or spray with nonstick cooking spray.

Step 3

Transfer the dates and their soaking liquid to a mini blender or food processor. Add the almond butter. Process until completely smooth.

Step 4

Add the cocoa powder, flaxseed meal, baking powder, optional salt and optional vanilla to the food processor. Process, stopping once or twice to scrape down the sides with a spatula, until completely blended.

Step 5

Divide batter evenly between 21 prepared mini muffin cups (I like to use a small cookie scoop).

Step 6

Bake in the preheated oven for 10 to 12 minutes until tops are just firm to the touch (do not overtake or the brownies will dry out and will not be fudge-y).

Step 7

Cool the brownies, in the muffin tin, for 10 minutes. Remove the brownies from the tin and cool completely on a cooling rack.