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Dates (1 1/2 cups)
in a bowl of water for 10 minutes.
Ground Flaxseed (2/3 cup)
to food processor, followed by
Unsweetened Cocoa Powder (2/3 cup)
Powdered Peanut Butter (1/2 cup)
Sea Salt (1/8 tsp)
Once dates have soaked and are soft, drain water and add to dry ingredients in food processor along with
Vanilla Extract (1 Tbsp)
Agave Syrup (2 Tbsp)
Process on high, occasionally stopping to push down the sides, until dough sticks together when you press it between your fingers. This took a couple of minutes for me.
Line an 8-inch square baking pan with parchment paper and spray with a light layer of nonstick oil.
Add brownie dough to the pan and press it down firmly using a spatula.
For the chocolate frosting, combine
Agave Syrup (1/3 cup)
Unsweetened Cocoa Powder (1/3 cup)
Powdered Peanut Butter (1/3 cup)
in a bowl, stir with a whisk until a smooth consistency is reached.
Spread frosting over the pressed brownies, sprinkle with
Cocoa Nibs (1/2 Tbsp)
and put the pan into the freezer for about 30 minutes.
Cut and serve! Store leftovers in a refrigerator or freezer.
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