Reprinted from the Chocolate Covered Katie Cookbook
They take 5 minutes to prepare and can be raw, gluten-free, egg-free, dairy-free, soy-free, and vegan. But more importantly, they taste like something like the cross between a brownie and a chocolate candy bar!
Ooey gooey, melty, chocolatey unbaked brownies – the perfect recipe for those days when you just really need a brownie!
And if you’re anything like me, that would be every day.
Good thing these babies freeze well!
Ultimate Unbaked Brownies (Vegan, Dairy & Gluten-Free)
- Loosely packed pitted dates – 2½ cups
- Walnuts – 1 1/2 cups
- Cacao or cocoa powder – 6 tbsp
- Pure vanilla extract – 1 1/2 tsp
- Water – 2 tsp
- 1/4 + 1/8 tsp salt
- Cacao or cocoa powder – 1/4 cup
- Pure maple syrup (or raw agave) – ¼ cup
- Vegetable or melted coconut oil – 2 tbsp
- Pure vanilla extract – 1/2 tsp
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.
Recipe from: chocolatecoveredkatie.com