Fudge Brownies
These vegan and gluten free fudge brownies contain no added sugar or oil. And yet, they are rich, moist and decadent. Despite the appeal, each brownie has 8 grams of fiber and 5 grams of protein.
Ingredients
- 1/2 cup walnuts raw, soaked if possible
- 1/2 cup water
- 10 Medjool dates pitted
- 1 tsp. vanilla extract
- 1/2 cup coconut flour
- 5 Tbsp. cacao powder
- 1 Tbsp. ground flax seed
- 1/4 tsp. sea salt
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
Instructions
- Preheat oven to 350 degrees. Line a small baking pan with parchment paper. I actually used a bread pan, as the square 8 in pan was too large for this recipe. Cut diagonally from the corners of the paper to allow it to lay flat inside the pan.
- Blend (or use a food processor) walnuts, water, dates and vanilla until smooth. Transfer to a mixing bowl. Add the remaining ingredients and use a spatula to blend thoroughly. Transfer to baking pan.
- Bake 8-10 minutes.
Notes
There is no added sugar in this recipe. I dashed some powdered sugar onto the top of these to make the picture look better. These are so rich and sweet, however. It's not necessary unless you want a better aesthetic.
Fudge Brownies
These vegan and gluten free fudge brownies contain no added sugar or oil. And yet, they are rich, moist and decadent. Despite the appeal, each brownie has 8 grams of fiber and 5 grams of protein.
Ingredients
- 1/2 cup walnuts raw, soaked if possible
- 1/2 cup water
- 10 Medjool dates pitted
- 1 tsp. vanilla extract
- 1/2 cup coconut flour
- 5 Tbsp. cacao powder
- 1 Tbsp. ground flax seed
- 1/4 tsp. sea salt
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
Instructions
- Preheat oven to 350 degrees. Line a small baking pan with parchment paper. I actually used a bread pan, as the square 8 in pan was too large for this recipe. Cut diagonally from the corners of the paper to allow it to lay flat inside the pan.
- Blend (or use a food processor) walnuts, water, dates and vanilla until smooth. Transfer to a mixing bowl. Add the remaining ingredients and use a spatula to blend thoroughly. Transfer to baking pan.
- Bake 8-10 minutes.
Notes
There is no added sugar in this recipe. I dashed some powdered sugar onto the top of these to make the picture look better. These are so rich and sweet, however. It's not necessary unless you want a better aesthetic.
Colleen Kachmann is a Master health coach and certified recovery professional. She is the founder of Recovery University, an online sobriety program to help professional women reverse alcohol use disorder. She offers a 12-week masterclass, on-going group support and private coaching to women navigating post acute withdrawal syndrome.. Buy her book on Amazon. Find her on YouTube.
