Ingredients

  • 1/2 cup sliced almonds
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1 ounce unsweetened chocolate, chopped
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed pitted Medjool dates
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 2 tablespoons mini chocolate chips, optional

Nutritional Information

  • Calories per serving 169
  • Fat per serving 8g
  • Saturated fat per serving 2g
  • Monounsaturated fat per serving 0.0g
  • Polyunsaturated fat per serving 0.0g
  • Protein per serving 3g
  • Carbohydrate per serving 26g
  • Fiber per serving 4g
  • Cholesterol per serving 0.0mg
  • Iron per serving 2mg
  • Sodium per serving 154mg
  • Calcium per serving 37mg
  • Calories per serving 169
  • Fat per serving 8g
  • Saturated fat per serving 2g
  • Monounsaturated fat per serving 0.0g
  • Polyunsaturated fat per serving 0.0g
  • Protein per serving 3g
  • Carbohydrate per serving 26g
  • Fiber per serving 4g
  • Cholesterol per serving 0.0mg
  • Iron per serving 2mg
  • Sodium per serving 154mg
  • Calcium per serving 37mg

How to really make it

Step 1

Preheat oven to 325oF. Line an 8-inch square pan with foil, allowing a 1-inch overhang. Coat with cooking spray.

Step 2

In a food processor, blend almonds, cocoa, sugar, chocolate, sodium bicarbonate and salt until ground. Pulse in dates, almond milk, oil and vanilla until a smooth paste forms.

Step 3

Beat egg whites until medium peaks form. Stir in one-third of almond mixture, then fold in remaining mixture. Spread in baking pan and sprinkle with chocolate chips, if desired.

Step 4

Bake until a toothpick inserted 1 ” from edge comes out almost clean, about Half an hour. Let cool in pan on the wire rack.