Dessert, Recipes

Sticky Brownies

These brownies are legendary; they never last longer than a day in my house. My friends and family (healthy or not) always ask me to make these decadent treats – they are that good! And what makes these even greater is that they are so easy to make.

Cooking time 45 minutes, makes 5 big or 12 small pieces

Batter ingredients:

  • 1 cup dried pitted dates
  • 1 cup almonds (can also use cashew nuts, walnuts and pecan nuts)
  • ¼ cup desiccated coconut
  • 2-4 tbso cocao or cocoa powder (make sure cocoa is sugar free)
  • 1 tbsp coconut oil
  • OPTIONAL: 1-2 tbsp honey/agave/maple syrup (I think they are sweet enough without it)
  • A sheet of wax paper

Icing ingredients:

  • 2 tbsp coconut oil
  • 1-2 tbsp cocao or cocoa powder (make sure cocoa is sugar free)
  • OPTIONAL: 1-2 tbsp honey/agave/maple syrup

Method:

  1. In your food processor, process the nuts into a powder.
  2. Add the dates and process into a paste.
  3. Add the remainder of the ingredients and process until all combined.
  4. Tip: if the ingredients aren’t sticking together properly, add a touch of water.
  5. Lay a loaf tin (or any tin for moulding your brownies) with wax paper to allow the brownies to come out the tin easier.
  6. Remove the brownie ball batter from the food process (safety first!) and place in the tin on top of the wax paper.
  7. In the food processor, combine all icing ingredients and process until all combined and smooth.
  8. Spread the icing over the brownie batter in the tin.
  9. Leave in the freezer for 20-30 minutes.
  10. Take the brownie batter out of the loaf tin and remove the wax paper.
  11. When it is a bit softer cut it into squares and enjoy!

They are vegan, raw, gluten-free and refined-sugar free. Get ready for a guilt-free indulgence!

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