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No-Bake Date Brownies

These No-Bake date brownies are a perfect vegan afternoon pick-me-up when you are craving chocolate but want something a little on the healthier side. This recipe comes from Simply Delicious Vegan by Caitlin Shoemaker (which was gifted to me from Abrams Books).

Course Dessert
Cuisine Vegan
Servings 8 brownies

Ingredients

  • 1 packed cup (220 g) Medjool dates, pitted
  • 1/4 cup (65 g) unsalted almond butter
  • 1 tsp vanilla extract
  • 3/4 cup buckwheat flour (or almond flour)
  • 1/2 cup cacao powder
  • 1/4 tsp salt
  • 1/3 cup (75 g) mini dairy-free chocolate chips

Instructions

  1. Put the pitted dates in a small bowl and cover with hot water. Let sit for 5 minutes and drain.

  2. Transfer dates to a food processor and add the almond butter and vanilla extract. Process for 30 seconds or until a smooth paste forms.

  3. Add the buckwheat (or almond) flour, cacao powder, and salt and process until a thick and even batter has formed, about 1 minute. If the batter is too dry to become combined, add 1 Tbsp of water until it is smooth and fudgy.

  4. Set 2 Tbsp chocolate chips aside and fold the remaining chips into the batter.

  5. Line a 9x4 inch loaf pan with parchment paper and transfer brownie batter to it. Use a spatula to firmly and evenly press the batter into the pan and then sprinkle with remaining chocolate chips.

  6. Place in the fridge for 10 to 15 minutes to let it firm up slightly. Remove from pan and cut into 8 equal pieces. Enjoy right away and store leftovers in an airtight container in the fridge (for up to 5 days) or in the freezer.