Ultimate Unbaked Brownies
Servings: 0
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.
Notes
Recipe By: Chocolate Covered Katie
Yield: 16 brownies
Yield: 16 brownies
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