Alright guys, this is a little bit of an “advanced” recipe, not because it’s hard to make physically, but because it requires ingredients you might have to go out and purchase. I found it via Ela Vegan, and you can check out the original post here.
It’s also a recipe that takes a little bit of taste bud adjustment, but after you let the flavors chill and incorporate, is actually quite good. My brother and I both described it as tasting like grass the first time we tasted it – which I 100% realize is not how you want to describe something that you want people to try out.
After leaving them to merge flavors overnight, they were REALLY GOOD, and way less grassy tasting.
That said, if you’re interested in trying this recipe, please do! If you’re weary – I mean, if you have the ingredients, make a half recipe and try it out? Let’s get started:
3/4 cup soft, moist pitted dates (You can soak them for an hour beforehand)
1 tsp vanilla extract
1/3 cup + 1 tbsp flax seeds (or pre-ground)
1/4 cup + 1 tbsp cocoa powder
4 tbsp powdered peanut butter
a pinch of salt
For the glaze
1/4 cup maple or agave syrup
3 tbsp powdered peanut butter
3 tbsp cocoa powder
- Grind your flax seeds in a blender or coffee until they’re a flour consistency. You can also purchase flaxseed flour instead.
- In a food processor, combine your dry ingredients – the flax flour, cocoa powder, powdered peanut butter, and salt. Then, add your dates and vanilla extract. If your dough is too dry, you can add a little bit of water or agave/maple syrup.
- Line a 5×5 baking dish (I used my 9×9) with parchment paper and spray it with oil.
- Pat down your dough evenly into the pan.
- For the glaze – whisk your glaze ingredients until there’s no lumps, then spread evenly over your dough.
- Chill your brownies in the fridge for 1-2 hours, then cut into pieces and enjoy!