Preheat oven to 350 degrees
In a high powered blender, blend the first 6 ingredients (liquids and dates) till dates are well blended, then add chia seeds and blend until thick and creamy (you’ll need the plunger to help get everything well mixed, because it gets *very* gooey by the end)
Combine dry ingredients (cocoa powder, pulp/flour, baking powder, baking soda) and mix. (MAKE SURE TO SIFT YOUR COCOA POWDER FIRST! Otherwise you will find small bitter clumps in your batter later.)
Combine wet with dry and stir till mixed through. The batter should be slightly wet. If you use a gluten free flour blend that has tapioca in it, you’ll need to add extra milk.
Line 6x9 baking pan (or thereabouts) with parchment paper and pour/mash the batter in until evenly distributed.
Bake at 350o for 20 min (NOTE: Don’t over bake!!! These bad boys firm up after cooling (and are even better the next day), so your fork/ tooth-pick should be ever so slightly wet when testing “doneness”)
