Deca­dent Guilt-free No-bake Brown­ies

Yummy (Philippines) - - Let's Celebrate -

“These dense, su­per-fudgy brown­ies are ridicu­lously easy and quick to make. The bonus? They’re guilt-free be­cause they’re sweet­ened with dates!” —Marie Gon­za­lez, Healthy Ap­proach, 2012 to present

Be­lieve it or not, these bars are no-bake, flour­less, and dairy-free! They’re made with only the good stuff.

Makes 15 to 16 pieces Prep Time 15 min­utes, plus freez­ing time

✔ 1¼ cups wal­nuts, di­vided ✔ 1 cup whole al­monds or split cashews ✔ ½ tea­spoon coarse salt ✔ 1¾ cups pit­ted dates ✔ 1 tea­spoon vanilla ex­tract ✔ ½ cup unsweet­ened co­coa pow­der or

raw ca­cao pow­der

1 Line an 8-inch square bak­ing pan with parch­ment pa­per, leav­ing an over­hang on the edges. Set aside. 2 Place ¼ cup wal­nuts in a food pro­ces­sor and pulse un­til coarsely chopped. Trans­fer to a bowl and set aside. 3 Place re­main­ing wal­nuts, al­monds, and salt in the food pro­ces­sor; process un­til fine. (Don’t process too long or else the mix­ture will turn into nut but­ter.) Trans­fer to an­other bowl. 4 Place dates and vanilla in the food pro­ces­sor; process un­til finely chopped and sticky. Add wa­ter by the ta­ble­spoon (about 4 to 5 ta­ble­spoons or as needed), whizzing un­til a ball forms. 5 Add co­coa pow­der and process un­til com­bined. Oc­ca­sion­ally stop whizzing to scrape the sides of the bowl with a spat­ula or spoon. 6 Add wal­nut-al­mond mix­ture; pulse un­til com­bined. If the mix­ture seems thick, use a spoon to mix it through. 7 Trans­fer mix­ture to pre­pared pan and press down with a sil­i­cone spat­ula or your hands. Sprin­kle with chopped wal­nuts. 8 Cover pan with plas­tic wrap and freeze for 30 min­utes or re­frig­er­ate for at least 1 hour be­fore slic­ing with a sharp knife. Serve frozen or chilled. (Store sliced brown­ies in the freezer for up to 3 months, with lay­ers of plas­tic wrap or wax pa­per in be­tween.)

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