This is a very gooey, intense chocolate kick brownie! Hidden goodness, dare I say Vegan… BELIEVE me you would not know by the taste! Great for all you gym bunnies and people exercising too! Change the nuts or dried fruit to your taste and if making for kids then use milk chocolate and 2tbsp of sugar to make them that bit more sweeter. Great served warm!!!
Makes 6 large (or 12 small squares)
Ingredients:
200g soft dates (pitted), can use raisins if you cant get dates
60ml hot water
74g smooth peanut butter
16g coconut oil, melted or vegetable oil
16g cocoa powder
1 tbsp vanilla extract
60g chocolate, chopped (I used a high cocoa chocolate because Mum is diabetic but use more of a milk chocolate or even white chocolate or vegan chocolate substitute)
30g nuts, chopped (I used pecan)
40g dried cranberries
Method:
Preheat oven to 180 C and line a standard loaf pan (or similar size pan) with parchment paper.
Add dates / raisin and hot water and blend until a sticky paste. Scrape down sides as needed.
Add date mix to a bowl then add peanut butter, coconut oil, vanilla extract and cacao powder. (Extra sugar/sweetner if making for kids).
Mix until a sticky batter forms. It should be tacky and thick (scrape down sides as needed).
Add chocolate chips, nuts and dried fruit (optional) and mix to incorporate.
Transfer batter to lined loaf pan and spread into an even layer.
Bake on the center rack for 20minutes – the edges should be slightly dry.
Remove from oven and let cool in the pan for 10 minutes. Then carefully lift out of the pan and let cool on cooling rack for at least 20 minutes before slicing. The longer they cool, the firmer they will become.
Enjoy warm or cooled. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-6 days, or in the freezer up to 6 months. I do a maple syrup and icing sugar thick drizzle over the top of mine for added sweetness…. nice warmed briefly in microwave too!
Emmi's Kitchen 