Name: Ultimate Unbaked Brownies
Ingredients: 2 1/2 cups loosely packed pitted dates; 1 1/2 cups walnuts; 6 tablespoons cacao or cocoa powder; 1 1/2 teaspoons pure vanilla extract; 2 teaspoons water; 1/4 + 1/8 tsp salt; 1/4 cup cacao or cocoa powder; 1/4 cup pure maple syrup (or raw agave); 2 tablespoons vegetable or melted coconut oil; 1/2 teaspoon pure vanilla extract

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Ultimate Unbaked Brownies

Course: Dessert

Keyword: brownies

Servings:

Author: Chocolate Covered Katie

Ingredients

2 1/2 cups loosely packed pitted dates
1 1/2 cups walnuts
6 tablespoons cacao or cocoa powder
1 1/2 teaspoons pure vanilla extract
2 teaspoons water
1/4 + 1/8 tsp salt
1/4 cup cacao or cocoa powder
1/4 cup pure maple syrup or raw agave
2 tablespoons vegetable or melted coconut oil
1/2 teaspoon pure vanilla extract

Instructions

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.