These brownies taste like everything you’ve ever wanted in a brownie. They’re sweet and soft, and guilt free! They’re refined sugar free and vegan and when I was experimenting with different recipes, I pretty much was just mixing different aspects of each one together based on what I had in my cupboard. The result was something pretty delicious, so that’s what I’ll be sharing with you!
Makes 20+ brownies
Ingredients for Brownie
1½ cups of almond pulp
1 cup of water
1½ cups of walnuts
2 cups of cashews
2 cups of coconut flakes
2 cups of dates
3 tbsp of agave
¾ cup of cacao
Pinch of salt
Ingredients for Icing/Glaze
1 cup of coconut oil
¾ cup of cacao
2/3 cups of agave
Method for Brownie
Mix pulp and water together in a bowl.
Place dates in food processor and process until they are sticky, forming a ball. Remove and set aside.
In the food processor, blend walnuts and coconut flakes into a crumb and add to first water mixture.
Separately process cashew nuts into a larger crumb to add texture to the brownie and add to the mixture.
Place cacao in almond mixture and then put whole mixture back into the food processor, adding salt. Blend until cacao is combined, then slowly add the dates to the mixture while processing.
Move mixture to a bowl and add agave, mixing it in with your hands.
Place mixture in a lined tin and press down firmly.
Method for Glaze
Melt coconut oil and set aside.
Mix agave and cacao together until combined.
Slowly mix in coconut oil, making sure the mixture is not too thick and can be drizzled.
Spread icing over brownie.
Set in the freezer for 20 minutes and then move to fridge... serve up with some berries (or maybe even some cheeky vegan ice cream) and enjoy!
