I absolutely love these raw vegan brownies. I double this recipe so that I always have them in hand for a quick chocolate fix!
Oh... and the maple syrup is NOT an option for me. The cacao is so strong and I am not a fan of dark chocolate so the added sweetness is just perfect.
This recipe and photos were taken from Deliciously Ella by Ella Woodward's cookbook.
Ella also has a blog where she posts new recipes and tips for vegans.
Check it out here
5 ounces pecans (about 1 1/2 cups)
7 ounces Medjool dates (about 10), pitted
3 T raw cacao powder
Optional: 2 T maple syrup
Simply pulse the pecans in a food processor until they form a crumbly mixture, then add the dates, cacao and maple syrup, if using, and blend again.
Once the mixture is very sticky, take it out of the processor and put it onto a baking sheet.
Freeze the brownies for an hour to let them set and then store them in the fridge.
Tips:If you don't have any pecans, then almonds work really well too, and if you're allergic to nuts, then use sunflower seeds instead. The sweetener is totally optional in this recipe and if you'd rather use honey or agave instead of maple syrup, then that's great too.