date brownies
These unbaked brownies are crazy good! They are so good that I have made them twice already this week. This recipe is very similar to these date bars I made before, both of them having a date and nut mixture for the base. What makes this recipe different is the"frosting" on the top that adds another layer of rich chocolate flavor to the brownie. The brownie base + rich frosting = raw brownies that taste like the real deal. If you want to go even farther and add a little something to the brownies, sprinkle the top with flaky sea salt, cacao nibs, or shredded coconut.
What you need: Makes 16 brownies
For the brownies:
2½ cups loosely packed pitted dates
1 1/2 cups walnuts
6 tbsp cacao or cocoa powder
1 1/2 tsp pure vanilla extract
2 tsp water
1/4 + 1/8 tsp salt
For the frosting:
1/4 cup cacao or cocoa powder
¼ cup pure maple syrup (or raw agave)
2 tbsp vegetable or melted coconut oil
1/2 tsp pure vanilla extract
What to do:
For the Brownies:
1. 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.
2. Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper.
3. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan.
For the Frosting:
4. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste.
5. 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.
Notes:
I sprinkled cacao nibs on the top for a little crunch to the brownie. You could also sprinkle shredded coconut on the top or any chopped nuts.
Recipe from: Chocolate Covered Katie
