Quoted from Chloe

Just curious, what did you ever use chopped, dusted with oat flour, dried dates for?  

I use these in my oats mixture (breakfast), or in plain yogurt, or together with nuts to "simulate" a quick Lara bar when I don't have any on hand...they are a cheaper alternative to Medjool dates, though now that I've used them, I may rethink...

I can't have almond butter so would tahini work or?  

Quoted from BluesSinger

I can't have almond butter so would tahini work or?  

Tahini texture is often thinner than some almond butters but I do think it would work.

humm... maybe add a thickener like ground chia powder to the tahini?  

Quoted from BluesSinger

humm... maybe add a thickener like ground chia powder to the tahini?  

Before you add chia seeds, see if the texture of the brownie seems right to you...is able to be
spread into the pan and isn't too thick.  If it pours it's way too thin.  If it feels more like a real
brownie batter, it's likely to be close to the right consistency.  Actually my batter was more like
a chocolate chip cookie dough batter....which I finally realized was too thick.  I added some water
so it was easier to spread into pan.

I froze my cut-up brownie pieces, but caved the other night and took a couple out of the freezer, and without defrosting, ate them. YUM!

I'm saving the rest of them for the trip...*she says*

Quoted from BluesSinger

I can't have almond butter so would tahini work or?  

Tahini is much more bitter than almond butter, so adjust your sweetener accordingly...