Woo-hoo, who’s ready for a giveaway? It’s been sooooo long since I did one and, now that we’ve passed Halloween, what better way to kick off the holiday season? 🙂
Today’s recipe and prize comes from accomplished cookbook author, Nava Atlas. Nava is also the proprietor over at VegKitchen.com (see my contributor page here), and she is a generous, kind person who I have the pleasure of calling a friend.
Nava’s latest masterpiece comes in the form of Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes:
The book is really beautiful and, even though I’m not eating a vegan diet anymore, I’m always on the look-out for delicious ways to prepare vegetable dishes.
Well, okay, so the recipe I’m presenting from the book today doesn’t exactly include vegetables, but who can complain about raw brownies?
I made these for a Halloween party last weekend, and they only took minutes to make and were a big hit. You start by processing raw almonds into a fine consistency (oh yeah, did I mention that these brownies are also flourless?):
And you just add dates, cocoa powder, vanilla, cinnamon, chocolate chips, and walnuts to the processor:
After processing the ingredients together, the final step is to spread the mixture into a dish, using a spatula to make the top smooth:
Ideally, you need to let the whole thing chill for at least an hour to it sticks together. It’s also advised to use a knife to cut the squares prior to refrigerating, because these raw brownies will get pretty firm.
Here’s the recipe:Print
Unbaked Fudgy Brownies
You won’t believe how easy it is to make these unbaked vegan chocolate brownies, rich with nuts and sweetened with dates. They’re flourless, gluten-free, and altogether rich and yummy.
- Yield: 12
- Category: Dessert
- 1 cup untoasted slivered or sliced almonds
- 1 cup pitted Medjool dates
- 3 tablespoons unsweetened cocoa or cacao powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 cup chocolate chips, divided
- 1/4 cup untoasted walnuts
- Place the almonds in the container of a food processor fitted with the metal blade. Process until ground to a fine powder.
- Add the dates, cocoa powder, vanilla, cinnamon, and half of the chocolate chips. Process until the mixture holds together as a mass—this will take a few minutes.
- Add the remaining chocolate chips and pulse on and off for about 30 seconds. Add the walnuts and pulse on and off for another 20 to 30 seconds, or until finely chopped but still visible in the mixture.
- Transfer the mixture to an 8 by 8-inch square pan. Press into the pan, using the back of a spatula to get it nice and even. Score the mixture into 12 squares.
- Refrigerate for at least an hour before serving. Cover any leftovers and store in the refrigerator.
- Calories: 177
- Fat: 11g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
My presentation of the final product wasn’t nearly as beautiful as the photos in the cookbook:
My friends and I agreed that this is one bad-ass raw brownie recipe. Thanks Nava! 🙂
Finally, the publisher of Plant Power has agreed to offer a copy of the book to one lucky reader. This book is a wonderful addition to the kitchen of anyone who appreciates whole food recipes. You can enter below using the Rafflecopter link (note: the recipient’s address must be in the continental U.S. and winner must be over 18 years of age):
If this post has got you hankering for more brownie recipes sweetened with dates, here are a few of my creations you might like as well:
P.S. I also have a Carrie on Living Amazon affiliate store where I list all of my favorite beauty items, kitchen devices, books, and other cool stuff that supports my lifestyle. Your purchase of any item on Amazon helps support my blog so thank you in advance!