Description
Rich, fudgy brownies without baking?
These vegan, gluten-free delights are unbelievably easy.
Ingredients
Units
Scale
- 1 cups (237 ml) hemp hearts
- 18 Medjool dates, pitted
- 0.5 cups (118 ml) cacao powder
- 0.25 cups (59 ml) almond flour
- 3 tablespoons melted coconut butter or manna
- 1 tablespoon maple syrup
- 1 teaspoon vanilla paste or extract
- 2 pinches Himalayan sea salt
Instructions
- Line an 8×8 inch square pan with parchment paper, leaving overhang for easy removal.
- Combine all ingredients in a food processor and blend until a large ball forms.
- Transfer the mixture to the prepared pan and press into an even layer. Use parchment paper and a rolling pin or glass to smooth the top.
- Refrigerate or freeze until firm.
- Slice and serve.
- Store leftovers in an airtight container in the refrigerator or freezer for up to 1-2 weeks.
Notes
- For a richer flavor, use dark cacao powder.
- If the mixture is too dry, add 1-2 tablespoons of water or plant-based milk.
- To prevent the brownies from sticking, lightly grease the parchment paper before adding the mixture.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 25
- Fiber: 4
- Protein: 5