The Ultimate Unbaked Brownies

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 1/2 cups Dates, loosely packed pitted

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1 4 + 1/8 tsp salt
  • 10 tbsp Cacao or cocoa powder
  • 2 tsp Vanilla, pure

• Oils & Vinegars

  • 2 tbsp Vegetable or melted coconut oil

• Nuts & Seeds

  • 1 1/2 cups Walnuts

• Liquids

  • 2 tsp Water

Found on chocolatecoveredkatie.com

Description

Directions

• Instructions Combine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.  Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer. View Nutrition Facts