FLOUR-LESS DOUBLE CHOCOLATE BROWNIES w/ SEA SALT
Sometimes food blends taste like the expression, ‘made in heaven’. This is one of them for me. The combo of chewy, crunchy, gooey, sweet and salty with a double dose of chocolate enhanced by espresso has me sold. Give this recipe a test for yourself; I am so certain you’ll agree with me. These brownies are inspired by my Love Bites recipe and you only need eight ingredients to make them.
INGREDIENTS
2 cups soft Medjool or mid-Eastern dates, pitted
2 tbsp coconut oil, warmed to melt
2 oz. espresso or 1 tsp espresso powder mixed with 3 tbsp water (optional)
1 tbsp brandy or 1 tsp vanilla extract
1/2 cup cacao powder
1/2 cup toasted hazelnuts, cashew, almonds or walnuts, roughly chopped
1/2 cup 76-99% chocolate, roughly chopped, organic, dairy-free
½ tsp sea salt
TOPPING OPTIONS:
Fleur de sel flakes, nuts, chocolate slivers, espresso powder, cacao powder, or cacao nibs
DIRECTIONS
TERI’S TIPS:
Sometimes food blends taste like the expression, ‘made in heaven’. This is one of them for me. The combo of chewy, crunchy, gooey, sweet and salty with a double dose of chocolate enhanced by espresso has me sold. Give this recipe a test for yourself; I am so certain you’ll agree with me. These brownies are inspired by my Love Bites recipe and you only need eight ingredients to make them.
- Dessert or snack
- Prep time: 8 minutes or so / Bake time: approx. 15-17 minutes
- Vegan, Gluten, Flour, Soy Free
- Yield: approx. 20-24 mini brownies
INGREDIENTS
2 cups soft Medjool or mid-Eastern dates, pitted
2 tbsp coconut oil, warmed to melt
2 oz. espresso or 1 tsp espresso powder mixed with 3 tbsp water (optional)
1 tbsp brandy or 1 tsp vanilla extract
1/2 cup cacao powder
1/2 cup toasted hazelnuts, cashew, almonds or walnuts, roughly chopped
1/2 cup 76-99% chocolate, roughly chopped, organic, dairy-free
½ tsp sea salt
TOPPING OPTIONS:
Fleur de sel flakes, nuts, chocolate slivers, espresso powder, cacao powder, or cacao nibs
DIRECTIONS
- Pre-heat the oven to 350F and line an 8 x 8 square baking dish with parchment paper leaving a 2 inch overlap at each end.
- Place dates, coconut oil, espresso, brandy or vanilla and cacao powder in a food processor and blast until smooth and creamy.
- Add nuts and chocolate pulsing to just combine leaving batter thick and a little chunky. You want to have some bite in this brownie.
- Scrape batter into the baking dish, press in firmly and smooth out evenly using a spatula.
- Sprinkle with sea salt and added toppings.
- Bake approx. 10-11 minutes or until the brownies are just done yet still soft in the center for the chewy consistency famous to good brownies.
- Set on a rack to cool, then cut into squares, large or small as you wish, Serve with a great coffee or espresso, black tea, full bodied red wine or brandy for a gourmet dessert.
- Store leftovers in a covered container up to five days or freeze up to 1 month.
TERI’S TIPS:
- If choosing to leave out the espresso sub with 2 oz water or coconut water
- While these are already perfection in a bite when serving as a dessert, top with a dollop of vegan coconut cream.
- If your dates are dried out, soak in hot water 10 -15 minutes to re-hydrate then drain well before using.