Brownies. Sigh. The chocolate lovers ultimate treat. With an ingredient list that would make many health care providers cringe. I fall into both categories, so what’s a girl to do? As always, I look for middle ground.
Years ago I was introduced to this great brownie recipe. It’s a no bake, vegan recipe that is deceptively delicious. I knew these brownies did the trick when I served them up a few years back at a party we hosted. I had a house full of friends who tried them, loved them and couldn’t believe they were not traditional brownies.
This recipe hits all the highlights: it’s fast, easy, healthy, a good source of fiber (!!!) and it’s chocolate. What more can you ask for from a desert?!
Here’s how it went down…
Into my food processor I combined 2 cup walnuts, 2 cup medjool dates (pitted), 1 cup raw cacao powder.
Dates should be packed into measuring cup. If the dates are not really, really soft, they should be soaked in water for about an hour before making the recipe.
Medjool Dates work the best for this recipe and are in season right now. You can find them at many grocery and bulk food stores.
Blend with processor until the ingredients make a crumble-like batter.
Press firmly into 9 x 4 pan.
I do it again. I like to double the recipe to make a good number of brownies that have some height to them, too.
Put int the fridge for at least 2 hours before serving. This sets the “batter” and makes the brownies hold together.
I top it with a generous amount of natural chocolate frosting.
4 tbsp coconut oil (melted)
4 tbsp raw cacao powder
pinch of salt
4 tsp raw unpasturized honey
4 tsp vanilla
Whisk with a fork.
These can be stored in an airtight container on the counter or in the fridge for a few days. They can also be frozen and eaten at a later time.