Vegan Chocolate Date Brownies Kate L.
PREPARATION: 15-20 minutes, COOKING: 30 minutes
Preheat oven to 175 C. Prepare an 8×8" baking tin with baking paper (easier to flip brownie slab out without breakage). Mix together dates, water, coconut oil, vanilla, Natvia and coffee in a bowl and let sit while mixing the dry ingredients.
In another bowl mix cocoa powder, almond meal, baking soda and salt until even and free of lumps.
In a blender or food processor puree the date mixture. Add in the dry ingredients and mix until smooth (alternatively can be mixed with hand beaters). Pour the mixture into the tin, spread out evenly and bake for 30 minutes. Leave for 5-10 minutes to cool in the pan then a further 20 minutes on a cooling rack.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For a sweeter brownie add more Natvia to your taste
Dates can be substituted with chopped figs
Almond flakes could be sprinkled on top for the last 5 minutes of cooking to be toasted. Crushed macadamias, pecans or walnuts or slivered almonds can also be mixed through the batter if desired
Leave in the tin for 5-10 minutes before turning out on a cooling rack to avoid the brownie slab breaking
As cooking times vary greatly for each oven, check cooking after 15-20 minutes to get a rough idea on the cooking time and your oven temperature
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