These will make your special Valentine very happy.
Sweetened only with dates, they’re oil-free, flour-free, and gluten-free, and pretty much perfect.
I adore all things mocha (coffee + chocolate), so for me, these brownies are kind of the ultimate. Almost addictively delicious, these are my adaptation of Chef AJ’s basic raw brownie recipe (called “Brawnies” from her book, Unprocessed). And because they freeze beautifully, and are maybe even better straight from the freezer (!) these are perfect for a last minute, very easy, but very special dessert.
NO-BAKE MOCHA BROWNIES
2 cups raw walnuts
2 cups pitted dates
1/2 cup unsweetened cocoa or cacao powder
3 tablespoons prepared espresso (about 1 shot)
1 teaspoon pure vanilla extract
Place the walnuts in large bowl of a food processor fitted with the metal blade. Process until ground to a fine powder.
Add dates, cocoa powder, espresso, and vanilla. Process until the mixture holds together well, which can take a few minutes. (If needed, and depending upon the moisture level of the dates, you may want to add one additional tablespoon of espresso or water.) Once blended well, remove bowl and blade from the base.
Press the batter evenly into either 24 sections of a silicone brownie-bites pan or into an 8-inch square pan. Cover and refrigerate for at least one hour before serving.
Store leftover brownies in refrigerator or freezer.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen