Vegan Brownie Recipe image Stacy Reynaud
Super fast, super easy, super good.
Call these vegan brownies a breakfast energy square; no guilt is involved.
What you need:
- 1 cup walnuts
- 1/2 cup coarsely chopped almonds
- 1.75 cups pitted dates
- 1/2 cup raw cacao
- two pinches of sea salt
- parchment paper
- food processor
- medium size bowl
- small rectangular glass container with a cover (we used one of those glass airtight food storage containers )
What you do:
- Place walnuts in food processor and process till finely ground.
- Add cacao and a pinch of salt and blend.
- Add dates one at a time to the running processor (through the top feeder tube) - the ingredients should look like cake crumbs, yet stick together when squeezed (if they don't, add more dates.)
- Add the mixture to a medium-sized bowl and fold in the almonds.
- Transfer to a parchment paper-lined glass container.
- Press and mold the brownie mixture into the glass container.
- Sprinkle the other pinch of coarse sea salt on top.
- Place in freezer for about 45 minutes.
- Remove from freezer and slice into bite-size servings.
- Cover and store in the fridge.
Makes about eight to ten bite-size brownies - double the recipe for more
adapted from Karla's Closet and My New Roots
