Guilt-Free Vegan Gluten-Free Chocolate Treat
ingredients:
- 1 cup almond flour | 112 grams
- ½ cup unsweetened cocoa powder | 45 grams
- ½ teaspoon baking soda | 2.5 grams
- ¼ teaspoon sea salt | 1.25 milliliters
- 1 cup Medjool dates, pitted and soaked in hot water for 10 minutes | approximately 200 grams
- ¼ cup almond butter | 65 grams
- ¼ cup unsweetened applesauce | 60 grams
- 1 teaspoon vanilla extract | 5 milliliters
- ¼ cup water or plant-based milk
Optional additions: vegan chocolate chips, chopped nuts
directions:
1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. Drain the soaked dates and place them in a food processor or high-speed blender along with the almond butter, applesauce, and vanilla extract. Blend until completely smooth. Add water or plant-based milk as needed to help the mixture blend.
4. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Do not overmix.
5. Stir in any optional additions like vegan chocolate chips or chopped nuts.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
8. Let the brownies cool completely in the pan before slicing and serving. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Recipe Information: Preparation Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Calories per Serving: Approximately 180 | Number of Servings: 16
#VeganBrownies #GlutenFreeBrownies #DateBrownies #NoSugarAdded #HealthyBrownies #ChocolateBrownies #VeganDessert #PlantBased #EasyBaking #FudgyBrownies