Sugar-Free, Gluten-Free Flourless Brownie



  • 8 dates (180g)
  • 100 g hazelnut
  • 2 eggs
  • 65ml milk
  • 1 tablespoon cocoa
  • locust flour
  • Baking powder (10g)
  • Vanilla (10g)
  • 1/2 teaspoon salt
  • 65ml olive oil


For sauce


  • 70 g dark chocolate (80% cocoa)
  • 3 tablespoons hot water
  1. Soak the dates in hot water (for about 10 minutes) until they soften.
  2. When the dates soften, remove their kernels and process them in a food processor, then put them into a medium-sized bowl.
  3. Process the hazelnuts in the food processor to obtain large pieces.
  4. Put the hazelnuts and all other ingredients – except chocolate and water – into the bowl and mix to incorporate.
  5. Pour the mixture in a container to cook, you may use baking paper to avoid sticking. We used a 20cm x 20cm glass container and had the height in the photo.
  6. Bake in the oven preheated to 200°C for 20 minutes.
  7. For the sauce, cut all the chocolate into pieces and melt the chocolate pieces on the stove via bain-marie (This is a French phrase but is a simple method for melting a product that could burn if subjected to direct heat. Chocolate is in this category).
  8. In order to increase the fluidity of the sauce, gradually add 3 tablespoons of hot water into the melted chocolate.

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