Egg Free Chocolate Fudge Brownies
Preheat oven to 350 F/175 C. Line an 8×8 baking pan with parchment paper (or grease generously).
Combine dates, hot water, coconut oil, vanilla, and finely ground coffee in heatproof bowl. Let dates soak while preparing remaining ingredients.
Add dry ingredients (cocoa powder through salt) to bowl and whisk until well combined and no lumps are present.
If you have a large food processor: Add date/water mixture to bowl of processor and blend on high until smooth, scraping the bowl as needed. Add dry ingredients and process until smooth. The batter will be thick.
If you don’t have a large food processor but you have a blender or “Magic Bullet”: Add date/water mixture to blender or “Magic Bullet” and blend on high until smooth, scraping sides as needed. Pour blended wet ingredients into bowl of dry ingredients (you’ll have to use a spatula to get all of the date puree off the sides and the blades of your blender or “Bullet”). Mix until completely combined. You can use a hand mixer, or do it the old fashioned way and mix by hand. You’ll have to put some elbow grease into it — the batter will be thick.
Last step: Turn batter into prepared pan, using a spatula to get ALL of the batter into the pan. Spread batter evenly and smooth the top with your spatula. Bake in preheated oven for 15-20 minutes, until brownies are set. Cool on wire rack for 20-30 minutes, then chill (in fridge — or even the freezer) before cutting into squares.