Whole Food Vegan Baking: Delicious Recipes Using Healthy, Natural Ingredients by Annie Markowitz PhD

Author:Annie Markowitz PhD [Markowitz PhD, Annie]
Language: eng
Format: epub
ISBN: 9781646112401
Publisher: Rockridge Press
Published: 2020-01-06T18:30:00+00:00

STORAGE: Store these brownies in an airtight container or wrapped in aluminum foil in the refrigerator for up to 5 days.

VARIATION TIP: Add ½ cup vegan chocolate chips to make these extra chocolaty.

No-Bake Fudge Brownies

GLUTEN-FREE • SOY-FREE • NO-BAKE | SERVES: 12

PREP TIME: 10 minutes | SOAK TIME: 2 hours | REFRIGERATION TIME: 1 hour

EQUIPMENT: high-speed blender or food processor, 8-inch square brownie pan

These brownies are bursting with rich chocolate flavor. They are also very easy to make and require no baking! All you have to do is soak your dates to soften them, blend everything, transfer the batter to a brownie dish, and refrigerate for an hour.

1 cup raw walnuts

1 cup pitted dates, soaked in water for 2 hours and drained

½ cup pure maple syrup

¼ cup unsweetened cocoa powder

¼ cup unsweetened shredded coconut

3 tablespoons coconut flour

1 teaspoon pure vanilla extract

Pinch salt

1.Put the walnuts in a high-speed blender or food processor and blend until finely ground.

2.Add the dates, maple syrup, cocoa powder, shredded coconut, coconut flour, vanilla, and salt; blend until smooth.

3.Transfer the mixture to an 8-inch square brownie pan and smooth it out on top.

4.Refrigerate for at least 1 hour before cutting and serving.

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