vegan brownie

vegan brownies

This brownie is gluten free and boasts 6g fiber (about 25% of your daily recommended goal) and 6g of plant-powered protein.
Our no-bake treats taste ultra decadent, yet are free of added sugar thanks to naturally sweet dates.

Ingredients

  • 3/4 cups walnuts
  • 1/2 cup raw almonds
  • 1/4 cup hazelnuts
  • 2 cups Medjool dates, pitted
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup natural peanut butter, divided
  • 1/4 teaspoon salt
  • 2 tablespoons cacao nibs

Instructions

  1. Line an 8×8-inch square pan with parchment paper. Set aside.
  2. Walnuts, almonds, and hazelnuts in food processor. Process until finely ground. Add dates; process until almost paste-like. Add cocoa powder, 1/3 cup of the peanut butter, and salt. Process until well combined.
  3. Turn mixture out into prepared baking pan. Use your fingers or the back of a measuring cup to firmly press into pan, working into all edges until smooth. Refrigerate for 1 hour.
  4. Remaining peanut butter in a small microwave-safe bowl. Heat for 20 seconds, until softened. Spread peanut butter evenly over brownies and sprinkle with cacao nibs. Refrigerate again for 10 minutes. Slice brownies into 12 squares.

Notes

Store in an airtight container in the refrigerator up to 1 week, or in the freezer up to 1 month.

vegan brownies

Recipe by CuhabegCourse: DessertsCuisine: AmericanDifficulty: Beginner
Servings

12

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

251

kcal
Resting Time

1

hour 
Total time

2

hours 

This brownie is gluten free and boasts 6g fiber (about 25% of your daily recommended goal) and 6g of plant-powered protein.
Our no-bake treats taste ultra decadent, yet are free of added sugar thanks to naturally sweet dates.

Ingredients

  • 3/4 cups walnuts

  • 1/2 cup raw almonds

  • 1/4 cup hazelnuts

  • 2 cups Medjool dates, pitted

  • 1/2 cup unsweetened cocoa powder

  • 1/2 cup natural peanut butter, divided

  • 1/4 teaspoon salt

  • 2 tablespoons cacao nibs

Directions

  • Line an 8×8-inch square pan with parchment paper. Set aside.
  • Walnuts, almonds, and hazelnuts in food processor. Process until finely ground. Add dates; process until almost paste-like. Add cocoa powder, 1/3 cup of the peanut butter, and salt. Process until well combined.
  • Turn mixture out into prepared baking pan. Use your fingers or the back of a measuring cup to firmly press into pan, working into all edges until smooth. Refrigerate for 1 hour.
  • Remaining peanut butter in a small microwave-safe bowl. Heat for 20 seconds, until softened. Spread peanut butter evenly over brownies and sprinkle with cacao nibs. Refrigerate again for 10 minutes. Slice brownies into 12 squares.

Notes

  • Store in an airtight container in the refrigerator up to 1 week, or in the freezer up to 1 month.

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