Description
These brownies are gluten free, vegan, and too good to be true and you don’t even have to turn on the oven to get your chocolate fix.
Ingredients
Scale
- 1 cup of hemp hearts (shelled)
- 18 Medjool dates, pitted (I like to soak mine for 30 minutes prior to using to soften them)
- 1/2 cup of cacao powder (organic)
- 1/4 cup of almond flour
- 3 tablespoons of melted coconut butter or manna
- 1 tablespoon of maple syrup
- 1 teaspoon of vanilla paste or extract
- 2 good pinches of Himalayan sea salt (and more for topping)
Instructions
- In a 8×8 square pan – line with parchment paper having overhang so that you can easily remove once chilled.
- Place all of the ingredients into your food processor and blend until well combined and it forms a large ball. Dump the ingredients into your prepared pan and press down into an even layer. I use parchment paper on top and roll a small glass over top to achieve a smooth layer.
- Freeze or refrigerate until firm and chilled. Slice and serve.
- Store extras in an airtight container in the fridge or freezer for up to 1-2 weeks.
- Category: Chocolate
- Cuisine: vegan, gluten free, raw