Yields: 12 ea
Prep Time: 15 min
Cook Time: 30 min

2 tbsp             Flax Meal

½ cup             Warm Water

½ cup             Date paste

½ cup             Agave Nectar

1 tsp                Vanilla Extract

¼ cup             Nut Butter

½ cup             Unsweetened Applesauce

¾ cup             Whole Wheat Pastry Flour

2 tbsp             FiberMega (optional)

⅓ cup             Unsweetened Cocoa Powder

½ tsp              Baking Powder

¼ tsp              Sea Salt

½ cup             Vegan Semisweet Chocolate Chips

1. Preheat oven to 350°F.
2. Line a 9×9 inch pan with parchment paper and set aside.
3. In a small bowl, mix together the flax meal and water. Let stand for 2 minutes.
4. In a separate bowl, blend the date paste, agave, vanilla, nut butter, applesauce, and flax meal mixture until smooth.
5. In a third bowl, combine the flour, FiberMega, baking cocoa, baking powder, and salt.
6. Add to the date paste mixture and stir to combine.
7. Fold in the vegan chocolate chips.
8. Spoon the batter into the prepared pan.
9. Bake for 30 – 35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool on a wire rack before slicing.

Note: Any type of nut butter can be used such as: almond, cashew or even peanut butter.
FiberMega can be purchase at: FiberMega.com