"Healthy" Brownies

Ok, so they're not actually healthy....but they sure are good & fit a lot of the standards I've come to want with baked goods. I am a baking junkie and HATE that eating a giant brownie or cinnamon roll isn't good for you at all. Lately I've been on a no refined sugar kick. It's kind of depressing finding out that no matter what, whether refined or not, sugar is sugar & it's just not good for you! BUT, on occasion, when you're wanting something sweet, here is a grain free, vegan, no refined sugar brownie recipe just for you.

"Healthy" Brownies

1 1/2 Cups Almond Flour
1/4 Cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
5 pitted Medjool dates

1/2 Cup Spectrum Shortening (can sub coconut oil but will change the flavor of brownies)
4 one ounce squares unsweetened baking chocolate (I used Baker's)
1 Cup coconut sugar (I haven't tried honey yet...but I will soon!)
1 2.5 oz jar baby prunes
1 small zucchini peeled & grated
1 ener-g egg (prepared according to box)
1 TBS vanilla

Walnuts to top (if desired)

In food processor blend almond flour, cocoa powder, baking powder, baking soda. Add dates and process until completely blended into almond mixture.

On a double broiler, melt shortening and unsweetened baking chocolate. Remove bowl from heat and add coconut sugar, stirring well. Add baby prunes and mix completely. Add vanilla, egg replacer and combine. Fold in zucchini.

Pour the wet mixture into the food processor with the almond flour mix. Blend until completely smooth.
Pour into a greased and floured 8x8 dish. Bake at 325 degrees for about 30-35 minutes. (My oven is really annoying, old as the hills and really hot in certain spots, so I NEVER know how long a normal oven will take! Just watch them! They may need longer.) You'll know they're done when they sink in the middle a bit and the outsides get a little crisp/cracked looking.

Voila! Moist, chewy & delish!