First things first, start this recipe by soaking the dates. Place dates into a small bowl, pour hot water until all the dates are submerged and let it soak for 10 to 15 minutes. While the dates are soaking, measure out and prepare the rest of the ingredients. Drain dates and grind them in a food processor until pureed. Set aside until ready for use.

Preheat conventional oven to 325 F (163 C). Measure out all the dry ingredients, sift and whisk them until all combined. Set aside until ready for use.

Next, in a mixer bowl, add eggs, pureed (room temperature) dates, coconut oil, and vanilla extract. Beat on high for 5 minutes or so.

Finally, add dry ingredients in 2 additions, mix well until combined. Then mix in a cup of chocolate chips.

Pour the brownie batter into a coconut oil greased, lined with parchment paper square baking sheet. Bake in preheated oven for 35 to 40 minutes or until an inserted toothpick comes out clean.

Remove from the oven and let brownies cool in the pan for 10 minutes before transferring onto a cooling rack.

While brownies are cooling down to room temperature prepare the chocolate ganache.

Melt 1 tbsp. of coconut oil with ½ cup of chocolate chips. Cool and drizzle over brownies.

Slice into equal squares and enjoy while the brownies are warm!

Brownies reheat well. Heat them in the oven or a toaster oven for a few minutes. Serve with coconut ice cream and homemade strawberry sauce.