Chocolate Nut-Butter Brownies

 

Cook and Prep Time:15 Minutes

Serves: 9-16 Brownie Bites

 

Ingredients for Chocolate Brownies

 

• 1 Cup of Soaked Dates (Pitted)

• 1/2 Cup Filtered Water

• 1/2 Cup of 80-100% Cocoa or Raw Cacao Powder

• 1/2 Cup of Nut Butter

• 1 Tbsp. of Ground Chia Seeds/Flaxseeds

• 2 tsp. Vanilla Extract(OPTIONAL)

• 3/4 tsp. of Baking Soda

• Pinch of Sea Salt

• 1/2 Cup of Chopped Nuts (OPTIONAL)

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Preheat Oven  to 350 F/ 177 C      

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Tools

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• Small Food Processor or Blender

• Measuring Cups/Spoons

• Non-Stick Cupcake Pan (MINI OR AVERAGE SIZE) or Brownie Pan 

 

 

 Instruction for Chocolate Brownies

 

1. Blend together the water and pitted dates in a food processor until it becomes a paste

2. Add remaining ingredients, except for the chopped nuts, into the processor until a thick texture is achieved (SCOOPABLE TEXTURE)

3. Finally,  add in the nuts and pulse for 5 seconds

4. Scoop into the non-stick pan: 2 Tbsp. if using an average size Cupcake Pan, 1 Tbsp. if using a mini Cupcake Pan  

5. Bake for 12 mins, rotating the pan 180 degrees every 6 mins  

6. 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

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Chefs Tips

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1. If you prefer a less moist brownie, use only 1/4 Cup of water with the dates, this will reduce the moisture

2. Use Coconut Oil to grease pan if you are not using a non-stick pan   

3. Cocoa Powder vs Cacao Powder: Cocoa is heated and not raw and Cacao is raw