Step 1

Pit the Medjool Dates and cover them with warm water. Set aside to let soak for 10 minutes.

Step 2

In the meantime, mix the Buckwheat Flour, Cacao Powder, and Salt together in a large bowl.

Step 3

Drain the Dates, then add them to a food processor or high speed blender with the Almond Butter and Vanilla Extract. Process until smooth.

Step 4

Add the Date and Almond Butter mixture to the bowl with the dry ingredients. Reserve 2 tbsp of the mini chocolate chips, then add the remaining chips to the bowl as well.

Step 5

Mix everything with a fork to start, then eventually you will need to use your hands to combine everything well. The mixture should be a soft dough when finished and should only be slightly sticky.

Step 6

Transfer the brownie “dough” to a loaf pan lined with parchment paper, then use your hands or a spatula to spread it out evenly in the pan (Note: it helps to lightly wet your fingers for this step). Sprinkle the remaining 2 tbsp of chocolate chips over the tops of the brownies and press them into the “dough.”

Step 7

Place in the refrigerator for 30 minutes, to allow the mixture to thicken. Then, remove and slice as desired (I made 10 brownies, but you could also make 8 larger ones as well).

Step 8

Store in an airtight container at room temperature for up to 7 days, or in the freezer for up to 1 month – let thaw before enjoying, obviously 🙂