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Grain-Free Fudgy Nut Power Brownies

12 INGREDIENTS • 8 STEPS • 2HRS 20MINS

Grain-Free Fudgy Nut Power Brownies

Recipe

4.3

3 ratings
Grain-Free Fudgy Nutty Power Brownies are gluten-free, refined-sugar-free, vegan, and power-packed with energy-boosting ingredients.
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Grain-Free Fudgy Nutty Power Brownies are gluten-free, refined-sugar-free, vegan, and power-packed with energy-boosting ingredients.
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.

2HRS 20MINS

Total Time

$1.01

Cost Per Serving

Ingredients

Servings
12
us / metric
Dates
15
Dates
Unsweetened Cocoa Powder
45 g
Unsweetened Cocoa Powder
Coconut Oil
4 Tbsp
Coconut Oil
Raw Cashews
95 g
Raw Cashews
Raw Almonds
105 g
Raw Almonds
Vanilla Extract
2 tsp
Vanilla Extract
Salt
1/2 tsp
Salt
Chia Seeds
1 Tbsp
Chia Seeds
Ganache
Coconut Oil
80 mL
Coconut Oil, melted
Unsweetened Cocoa Powder
45 g
Unsweetened Cocoa Powder
Honey
1 Tbsp
Honey
or Agave nectar for vegan
optional
Sea Salt Flakes
to taste
Sea Salt Flakes

Nutrition Per Serving

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Calories
304
Fat
20.1 g
Protein
5.5 g
Carbs
33.0 g
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author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.

Author's Notes

Lasts three days at room temperature, or 7 days in the refrigerator.

Cooking Instructions

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step 1
Pour boiling water over Dates (15) until submerged and let soak for ten minutes.
step 1 Pour boiling water over Dates (15) until submerged and let soak for ten minutes.
step 2
While the dates are soaking, place the Unsweetened Cocoa Powder (45 g), Coconut Oil (4 Tbsp), Raw Cashews (95 g), Raw Almonds (105 g), Vanilla Extract (2 tsp), Salt (1/2 tsp), and Chia Seeds (1 Tbsp) in a food processor.
step 3
Remove the pit from each of the dates and add the pitted dates to the food processor with the rest of the ingredients.
step 4
Pulse together until the mixture has started to break down and combine. Turn the food processor on high until the almonds have turned into rice-sized pieces.
step 4 Pulse together until the mixture has started to break down and combine. Turn the food processor on high until the almonds have turned into rice-sized pieces.
step 5
Check the mixture by removing a tablespoon and squeezing it together. If it sticks together easily then it’s ready. If it still crumbles, add more coconut oil one tablespoon at a time until you’ve reached the mixture sticks together easily. Pour mixture into a wax paper or parchment-lined five times eight inch dish. Pack down evenly and tightly.
step 5 Check the mixture by removing a tablespoon and squeezing it together. If it sticks together easily then it’s ready. If it still crumbles, add more coconut oil one tablespoon at a time until you’ve reached the mixture sticks together easily. Pour mixture into a wax paper or parchment-lined five times eight inch dish. Pack down evenly and tightly.
step 6
For the ganache, combine Coconut Oil (80 mL) with Unsweetened Cocoa Powder (45 g) and Honey (1 Tbsp). Mix with a fork until smooth. Pour on top of the brownie mixture and spread evenly.
step 6 For the ganache, combine Coconut Oil (80 mL) with Unsweetened Cocoa Powder (45 g) and Honey (1 Tbsp). Mix with a fork until smooth. Pour on top of the brownie mixture and spread evenly.
step 7
Sprinkle with Sea Salt Flakes (to taste), then refrigerate for about 2 hours or until set.
step 8
Cut into squares with a warm knife and serve.
step 8 Cut into squares with a warm knife and serve.
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