My friend, artist and author Nava Atlas, is just about to launch her next highly anticipated book, Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes.
Although we all have to wait just a tiny bit longer to actually hold this gorgeous book in our hands (publication date is Sept. 2nd), Nava has graciously allowed me to share this recipe with you for these no-bake chocolate brownies, as a delicious preview.
They’re very easy to prepare, sweetened with dates, rich with nuts, flour-less, and gluten-free.
You must try these! They’re absolutely addictive!
(Photo by Hannah Kaminsky.)
UNBAKED FUDGY BROWNIES
1 cup untoasted slivered or sliced almonds
1 cup pitted Medjool dates
3 tablespoons unsweetened cocoa or cacao powder
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 cup chocolate chips, divided
1/4 cup untoasted walnuts
Place the almonds in the container of a food processor fitted with the metal blade. Process until ground to a fine powder.
Add the dates, cocoa powder, vanilla, cinnamon, and half of the chocolate chips. Process until the mixture holds together as a mass. This will take a few minutes.
Add the remaining chocolate chips and pulse on and off for about 30 seconds. Add the walnuts and pulse on and off for another 20 to 30 seconds, or until finely chopped but still visible in the mixture.
Transfer the mixture to an 8 by 8-inch square pan. Press into the pan, using the back of a spatula to get it nice and even. Score the mixture into 12 squares.
Refrigerate for at least an hour before serving. Cover any leftovers and store in the refrigerator.
(Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes, by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky).
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen