Ultimate Vegan Date Brownies
Ingredients
The brownies
-
½
cup
brown rice flour
-
2
tablespoons
tapioca starch
-
¼
teaspoon
baking soda
-
½
teaspoon
sea salt
-
2
cups
chocolate chips (divided)
-
1
cup
cashew butter (or tahini for nut free)
-
12
pieces
Medjool dates (soaked in hot water)
-
¼
cup
soaking water
-
2
tablespoons
molasses
-
1
teaspoon
vanilla extract
Optional caramel crunch topping
-
¼ - ½
cup
coconut sugar
-
½
cup
coconut cream
-
½
teaspoon
vanilla extract
-
¼
teaspoon
sea salt
-
¼
cup
cacao nibs
Instructions
- Preheat the oven to 375°F (190°C).
- Soak the dates in hot water while preparing the other ingredients.
- In a bowl, whisk together the brown rice flour, tapioca starch, baking soda, and sea salt.
- Melt 1 cup of chocolate chips with the cashew butter using a microwave or double boiler, stirring frequently.
- Pour the melted mixture into a blender or food processor and add the soaked dates (pits removed), soaking water, molasses, and vanilla extract. Blend until smooth.
- Add the flour mixture to the blender and blend again to combine.
- Mix in the remaining chocolate chips by hand to avoid breaking them.
- Pour the batter into a prepared baking pan and bake for 15-20 minutes until a toothpick comes out mostly clean.
- Allow the brownies to cool completely before cutting.
- For the optional caramel topping, whisk the topping ingredients in a pot over medium heat until thickened, then pour over the brownies.
Nutrition Facts (estimated)
Servings
16
Calories
286
Total fat
13g
Total carbohydrates
40g
Total protein
5g
Sodium
101mg
Cholesterol
3mg
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