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Begin by preparing your dates. Place the soaked dates in a blender or food processor and blend until a paste forms. Set aside. Prepare the flax eggs by combining the 3 tbsp ground flax or chia seeds and 1/2 cup of water. Set aside. A gel will form in 5-10 minutes. Preheat oven to 350F. Prepare a 13 x 9 inch baking dish by spraying with nonstick spray. In a large bowl, pour the boiling water ov. . .
Prep Time: 00:20
Cook Time: 00:40
12 medjool dates, soaked
3 tbsp ground flax or chia seeds
1/2 cup water
1 3/4 cup boiling water
1 cup uncooked oatmeal
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup earth balance vegan butter (one stick), sliced
1 3/4 cup unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
3 tbsp cocoa powder
1 cup vegan chocolate chips
1 cup chopped walnuts
1Begin by preparing your dates. Place the soaked dates in a blender or food processor and blend until a paste forms. Set aside.
2Prepare the flax eggs by combining the 3 tbsp ground flax or chia seeds and 1/2 cup of water. Set aside. A gel will form in 5-10 minutes.
3Preheat oven to 350F. Prepare a 13 x 9 inch baking dish by spraying with nonstick spray.
4In a large bowl, pour the boiling water over the oatmeal and set aside to "puff up," about 5-10 minutes.
5Add the sugars, date paste, and butter. Stir to combine and until the butter melts.
6Add the flour, baking soda, salt, flax eggs, and cocoa powder and stir to combine.
7Pour the batter into the baking dish and spread it out so it completely fills the pan. Top with chocolate chips and walnuts and gently press down.
8Bake for 35-40 minutes or until a toothpick comes out clean. Let cool completely before slicing.
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