I’ll give you guys a second to let that title sink in….
For this weeks A Sweet A Week post, I wanted to switch things up a bit. Now, don’t get thrown by the word “vegan”. These brownies are just as, if not more, decadent and rich than your favorite brownie recipe. They are flourless and dense, made with a walnut and almond base, and sweetened with Medjool Dates and honey. Oh, and they take about 20 minutes to throw together from start to finish.
Now, I have a small confession. I have never been a die-hard brownie girl (I know, I know don’t judge me). When given the choice of chocolatey desserts, I’ll pick the chocolate chip cookie every time. But these brownies changed all that for me.
They satisfy my dark chocolate cravings, but leave me feeling energized (and guilt-free) afterwards! It’s hard not to love a dessert that is both delicious AND nutritious. I seriously eat these guys as recovery snacks after a workout.
- 2 cups walnuts
- 2 cups dates (I used Medjool)
- ½ cup almonds (whole)
- ½ cup dark chocolate pieces (I used ghirardelli)
- ¾ cup dark chocolate cocoa powder (I used ghirardelli)
- 3 TBS. honey (sub maple syrup to make vegan)
- 2 TBS. peanut butter
- 2 TBS. melted chocolate
- In a food processor, add the walnuts and blend together until they form a flour-like consistency. Add the almonds and dark chocolate pieces and pulse together about 6-7 times. Add the dates, cocoa powder and honey. Pulse together until a dough-like consistency forms. (At this point, the mixture should be slightly wet, not dry. If your mixture isn't binding, add more honey).
- In a small brownie pan (lined with parchment paper), pack the mixture down using a spatula. Place in the fridge for about 10 minutes. When ready to serve, simply drizzle with peanut butter and melted chocolate(to thin the peanut butter, add 1 tbs. of water and heat in the microwave for about 20 seconds).