This dish is a wonderful side accompaniment to any main, or if you adore mushrooms, as I do, you can serve it as a main dish with quinoa or rice. The simplicity of the dish brings out all the flavor, Read
I’ve been health conscious for over 15 years, but ever since becoming a mom, I’ve even become more serious about finding healthy alternatives for snacking and sweets. Brownies are my favorite dessert, so this has been an especially rewarding creation. I’ve developed the richest, fudgiest version that don’t make me feel guilty when I give them to my family.
These brownies are gluten, wheat, dairy, and soy free, and they’re vegan! The cacao powder is a superfood packed with antioxidants. You’ll get plenty of protein from the almonds, fiber from the dates and figs, and a bit of healthy fats from all of the coconut. Plus, these brownies are sweetened with a bit of coconut sugar, which has a low glycemic index and dates which are a great substitute to refined sweeteners.
- ½ cup raw almonds
- ½ cup dried pitted dates
- ½ cup raw organic cacao powder
- 1/3 cup applesauce
- ¼ cup organic coconut sugar
- ¼ cup light canned coconut milk
- ¼ cup organic coconut shreds
- 5-6 stemmed dried figs
- 2 Tbsp. organic unrefined coconut oil
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
Blend almonds in food processor until ground. Pulse in the dry ingredients (cacao, sugar, salt, and baking soda).
Next, add the dates, figs, coconut milk, coconut oil, coconut shreds, and blend until you have a smooth batter.
In a medium bowl, stir applesauce into the batter.
Grease an 8x8” pan lined with foil and spread batter evenly on the foil.
Bake at 325 degrees Fahrenheit for 25 minutes, or until toothpick comes out clean.
Let cool about 10 minutes before cutting. They’re great once cooled, but they’re best the next day from the refrigerator. They can last a week in the fridge, but trust me, they won’t make it that long.
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To learn more about plant-based nutrition, check out our video course The Ultimate Guide To Plant-Based Nutrition.