• Basic Information
  • Gluten Free Raw Vegan Flourless Chocolate Brownies Yields 10-12 mini brownies
  • Ingredients:
  •  3 cups raw walnuts, unsaltedpinch of sea salt24 Deglet Noor pitted dates, chopped2/3 cup unsweetened cocoa powder2 teaspoons vanilla extract6 tablespoons maple syrup or agave syrup
  • Preparation:
  •  Place the walnut & salt in food processor fitted with the “S” blade & process until finely ground.  Add the dates, cocoa powder, vanilla & maple syrup & do not over process so it begins to stick together.  You may need to do this in batches depending on the size of your food processor.   Press into an 8” tart pan with a removable bottom & chill thoroughly.  Covered with plastic wrap, brownie will keep for 3 days in the fridge or 2 weeks in the freezer.Author: Jessica P. Cooper  HHC, AADP, Health Supportive Chef and Nutrition Educator

    Author: Richard Terrana