1 cup whole-wheat flour, plus additional for dusting
2 tsp baking powder
4 tbsp coconut oil
3 egg whites
1/3 cup prepared green tea (brewed for 5 minutes), cooled to room temperature
1 tsp pure vanilla extract
1 tsp pure almond extract
1/4 cup finely chopped raw unsalted almonds
1/4 cup finely chopped pitted dates (TIP: Opt for natural date varieties, such as Medjool and deglet noor, which contain no added sugar or preservatives)
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a large bowl, stir flours and baking powder until well combined. With a pastry cutter, cut in oil until mixture resembles the texture of coarse oatmeal. Stir in egg whites, tea and vanilla and almond extracts. With a rubber spatula, fold in almonds and dates.
Turn dough onto a lightly floured work surface and shape into 2 9 x 2-inch logs. Place logs 4 inches apart on baking sheet. Bake for 25 minutes, or until lightly browned. Let cool at room temperature for 10 minutes. Leave oven heat at 350°F.
With a serrated knife, slice logs diagonally into 1/2-inch slices. Remove parchment paper from baking sheet and place slices on sheet, flat side-down, in a single layer. Bake for 10 minutes, then remove from oven and turn slices. Return to oven and bake for 8 to 10 more minutes, until dry and crisp. Let cool completely.
There's no need for serving plates or forks with this gooey chocolate and peanut butter dessert - simply serve these bites on a large platter and let guests dig in. The best part? You can make these in advance and store in the freezer until the day of your party.
Our clean chocolate cake is dense, fudgy and so visually appealing you'll want to serve it on a platter. While the taste and texture are truly indulgent, one slice rings in at a mere 160 calories and five grams of fat.