Y'all, I know what you are thinking. Vegan Brownies?
Come on Ryan.
Hear me out!
These babies were easy, healthy and honestly tasted like a fudgey brownie! What's could be wrong with that?! There is a chance I will always have a batch of these in my fridge moving forward.
I'm TRYING to move towards a healthier mindset, although I crave French fries daily, but recipes like this are just the ticket to make me feel like I'm not missing much. Try it, and please let me know your thoughts.
Two thumbs up over here!
2½ cups loosely packed pitted dates
1 1/2 cups walnuts
6 tbsp cacao or cocoa powder
1 1/2 tsp pure vanilla extract
2 tsp water
1/4 + 1/8 tsp salt
1/4 cup cacao or cocoa powder
¼ cup pure maple syrup (or raw agave)
2 tbsp vegetable or melted coconut oil
1/2 tsp pure vanilla extract
Combine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water. Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.
Credit where credit is due: Original Recipe Found Here