Sugar-Free Fudge Two-Bite Brownies

Directions

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1. Preheat the oven to 350°F (180°C).
2. In a small bowl, combine the ground flaxseeds and water and let sit for 5 minutes to gel.
3. Meanwhile, in a food processor, add the roasted hazelnuts and blend until you achieve a coarse flour-like consistency. Add to a medium-sized mixing bowl.
4. Back to the food processor, add the dates and blend until they combine into a softball. Alternatively, you can mash with the back of a fork if the dates are soft enough.
5. Transfer the mashed dates to the mixing bowl of ground hazelnuts, add the flaxseed gel, and all the remaining ingredients. Mix until well combined.
6. Line or oil a mini muffin tin, and spoon about a tablespoon of batter into each well. Bake on the centre rack for 15-20 minutes or until the top is firm and a toothpick comes out clean. Cool for a couple of minutes before removing from the tin. Top with some homemade berry chia jam and a drizzle of nut butter. Enjoy!

Storage

• Store in an airtight container in the fridge for up to 4 days, or keep frozen for up to one month.