Chocolate Nut-Butter Brownies
Cook and Prep Time:15 Minutes
Serves: 9-16 Brownie Bites
Ingredients for Chocolate Brownies
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1 Cup of Soaked Dates (Pitted)
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1/2 Cup Filtered Water
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1/2 Cup of 80-100% Cocoa or Raw Cacao Powder
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1/2 Cup of Nut Butter
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1 Tbsp. of Ground Chia Seeds/Flaxseeds
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2 tsp. Vanilla Extract(OPTIONAL)
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3/4 tsp. of Baking Soda
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Pinch of Sea Salt
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1/2 Cup of Chopped Nuts (OPTIONAL)
Preheat Oven to 350 F/ 177 C
Tools
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Small Food Processor or Blender
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Measuring Cups/Spoons
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Non-Stick Cupcake Pan (MINI OR AVERAGE SIZE) or Brownie Pan
Instruction for Chocolate Brownies
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Blend together the water and pitted dates in a food processor until it becomes a paste
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Add remaining ingredients, except for the chopped nuts, into the processor until a thick texture is achieved (SCOOPABLE TEXTURE)
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Finally, add in the nuts and pulse for 5 seconds
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Scoop into the non-stick pan: 2 Tbsp. if using an average size Cupcake Pan, 1 Tbsp. if using a mini Cupcake Pan
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Bake for 12 mins, rotating the pan 180 degrees every 6 mins
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Brownies are VERY DELICATE when hot so remove and let cool for 10 mins
Storage
Store in lid container in fridge or freezer for up to 3 weeks
Chefs Tips
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If you prefer a less moist brownie, use only 1/4 Cup of water with the dates, this will reduce the moisture
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Use Coconut Oil to grease pan if you are not using a non-stick pan
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Cocoa Powder vs Cacao Powder: Cocoa is heated and not raw and Cacao is raw