Description
These chocolate brownies with frosting are perfectly soft, gooey and have a very subtle crunch. They are vegan, raw, free of refined sugars, gluten free and very easy to make.
Ingredients
- 2 1/2 cups (about 250 grams) pitted Medjool dates
- 1 cups (90 grams) walnuts
- half a cup (50 grams) cashews
- 1/2 cup (50 grams) unsweetened raw cacao powder
- 2 teaspoons vanilla extract powder
- 1/4 cup (about 80 grams) pure date syrup (maple syrup is also an option)
- 1 ½ tablespoon coconut oil
- 1 ½ tablespoons water
Instructions
BROWNIES
Combine the Medjool dates, walnuts, cashew nuts, 6 tablespoons of cacao powder, 1 teaspoon vanilla, 1 ½ tablespoons water in a food processor. Process until completely smooth.
Line a dish with parchment baking paper. Transfer mixture to dish. Press it firmly into dish with your fingers until the mixture is evenly distributed. Wet a spoon/spatula and fingers so the mixture will not stick to your fingers/spoon.
FROSTING
In a small bowl, combine the remaining cacao powder, remaining vanilla, the date syrup and coconut oil. Stir until mixture forms a paste. Spread paste evenly over the brownies in the baking dish.
Freeze the brownies with frosting for at least 2 hours to set, then cut into squares. Refrigerate any leftovers for up to 10 days, or freeze for up to 6 weeks.
Notes
If you would like to use less nuts you can replace the cashew nuts with chocolate nibs.
You can also make your own date syrup, you can read here how.