Vegan | Gluten-free | Soy-free | Sugar-free

Here’s a quick, easy, and satisfying recipe for Raw Walnut & Oat Brownies that you can even have for breakfast. They come together in about 20 minutes and require simple ingredients probably already have in your kitchen, such as:

• Walnuts
• Rolled Oats
• Dates
• Cacao Powder
• Cacao Nibs
• Salt
• Coconut Oil

These brownies stayed in the back of my mind for a while, after indulging in a similar one while visiting Mexico City a couple of weeks ago. I just knew that I had to figure out the recipe. The best part? These come together super quickly, and they’re one of the few recipes that accommodate most diets: gluten-free, dairy-free & sugar-free.

But don’t let that fool you into thinking that these are boring; these brownies are my most decadent yet, with an added depth of flavor from dates, & coconut oil. The healthiest vegan dessert!

Notes:

• To soften up the dates, place them in hot water for about 30 minutes.
• The number of dates to add will depend on your preference. I personally love my brownies more on the bitter side, so I add 15 dates.
• Feeling creative? Chop these brownies up & add them to your favorite nice-cream!

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Raw Walnut & Oat Brownies

Rating: 3.1/5

( 14 voted )

Serves: 6-12 Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Brownies:

• 1 1/2 cup of walnuts
• 1 cup of rolled oats
• 3/4 cup cacao powder
• 15-25 Medjool dates, pitted & softened
• Salt (I prefer Himalayan Salt)

Fudge Topping:

• 1/2 cup of melted coconut oil
• 1/3 cup (approx.) of maple syrup or agave nectar
• 1/2 cup of cacao powder
• A pinch of salt

Procedure

1. Add 1 cup of walnuts with the rolled oats to a food processor and pulse until blended. Then blend in the cacao powder and salt.
2. While the food processor is running, chop up the rest of the walnuts. Place aside.
3. While the motor is running, add one date at a time, and process until everything comes together and is slightly sticky. The number of dates to add will depend on your preference, so taste as you go.
4. Place mixture in a bowl with the half cup of chopped walnuts and combine with your hands.
5. Transfer to a parchment paper-lined dish (I used an 8x8 in baking dish) and press firmly until even. Place the brownies in the freezer while you make the chocolate fudge.
6. For the fudge: To a bowl add coconut oil, cacao powder, maple syrup (to taste) & salt. Whisk together, make sure there are no dry lumps. Pour the mixture over the top of the brownie; top with cacao nibs and extra walnuts.
7. Place them back in the freezer for about 1 hour. Once everything is completely set, cut into squares and place in an airtight container for up to 2 weeks.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

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The post Raw Walnut & Oat Brownies appeared first on VeggieJeva.

Finally, a real egg-free, bean-free & vegetable-free brownies. Not to hate on the healthy black bean or zucchini versions, but let’s be honest, they don’t make a real brownie. I’m really excited to share this recipe today because I’ve been working on this one for a couple of months now. After testing what feels like a lifetime of brownies, these came out a perfect texture. Non-vegan family, boyfriend & non-vegan coworkers approved!

If you’ve been a reader for a while, you may already know that I am obsessed with chocolate. Maybe that’s why every single dessert recipe here has chocolate. Veganizing a recipe can be super easy, but sometimes it can also be a real pain. Sure, you can easily substitute here and there, but sometimes ingredients don’t balance out correctly. For me, the perfect brownie is a cross between cake, fudge, and full-on chocolate.

JUST LOOK AT THAT FUDGE

LOOK AT IT

Now onto the process, I’ve noticed that the way that the brownie mix is combined is super important to reach the perfect texture. That’s why there’s absolutely no need for fancy equipment to make these brownies; all I used was a whisk, and hand mixed everything. These are made with just 10 ingredients that you probably already have in your pantry and can be baked in 30 minutes.

Store bought Cookies & Cream non-dairy ice cream

Notes:

• For the “eggs” in this recipe, I use flaxseeds. You can buy flax meal or you can ground flax seeds in a high-speed blender.
• For gluten-free recipe, use gluten-free all-purpose flour.
• Use semi-sweet or dark chocolate based, not the unsweetened kind.
• I use coconut oil, but if you don’t like the flavor, you can easily substitute for any vegetable oil.
• I know you’ll want to eat the brownies as soon as they come out of the oven but please be strong. Letting the brownies cool down for at least 2 hours is crucial for delicious, set and finished brownies.

So, without further ado, here are my fudgy vegan brownies made the traditional way, no beans or hidden veggies. Whoo!

Recipe: Super Fudge Brownies

Ingredients

Dry Ingredients:

• 1 cup all-purpose flour (I use Bob’s Red Mill)
• ½ cup cacao powder
• 3/4 cup organic brown sugar (or sugar of choice)
• 1/4 tsp baking soda
• 1/2 tsp sea salt

Wet Ingredients:

• 1 cup non-dairy chocolate chips, melted
• 2 flax eggs*
• 1/2 cup coconut oil
• 1/4 cup water
• 1 tsp pure vanilla extract

Other Ingredients:

• 1 cup non-dairy chocolate chips (unmelted)
• Toppings of choice: non-dairy chocolate chunks, walnuts, coconut flakes, more non-dairy chocolate chips, etc.

*For the flax seed egg (1 egg)

• 1 tbsp ground flaxseeds
• 3 tbsp water
• Mix together. Let sit for five minutes.

Procedure

1. Preheat oven to 325°F/160°C. Prepare a greased or parchment lined, 8×8 square pan.
2. Prepare your flax eggs, and set aside for 5 minutes.  
3. In a medium bowl, whisk the dry ingredients together: flour, baking soda, cacao powder, brown sugar and salt, until combined. Set aside.
4. In a separate bowl, add the 2 flax eggs, coconut oil, water, vanilla extract and melted chocolate chips, mix until completely combined.
5. To the dry mixture, mix in the wet mixture. If you find that the mixture turned out a bit too thick, you can add ¼ cup of water extra.
6. Stir in 1 cup chocolate chips. Then pour into prepared 8×8 pan.
7. Bake for 35 minutes. When finished, remove from oven and allow to cool completely for at least 3 hours.
8. Make a brownie sundae & enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Super Fudge Brownies appeared first on VeggieJeva.