Vegan Gluten-Free No-Bake Brownies
Ingredients
- 3/4 cup dates soft and moist ones (130 g)
- 1 tsp vanilla extract or vanilla bean
- 1/3 cup + 1 tbsp flax seeds (65 g)
- 1/4 cup + 1 heaped tbsp cocoa powder or raw cacao powder (30 g)
- 4 tbsp powdered peanut butter or almond flour (ground almonds) (32 g)
- Pinch of salt
- 1/4 cup maple syrup or raw agave syrup (80 g)
- 3 tbsp powdered peanut butter (24 g)
- 3 tbsp cocoa powder (18 g)
Preparation
Grind the flax seeds in an electric spice/coffee grinder or blender until it's flour. You can also use 65 g of store-bought GROUND flax seeds but make sure the flax meal is fresh.
Process all dry ingredients in a food processor, then add the dates and vanilla extract and blend until the dough sticks together when you press it between your fingers. It might take a while until the dough comes together. If it's still too dry after some minutes add a few additional dates or a little maple syrup or raw agave syrup. The dates should be very soft and juicy. If they aren't moist soak them in warm water until they are soft.
Line a 5-inch square baking pan (double the recipe if you have an 8-inch or 9-inch baking pan) with parchment paper and leave about a 2-inch overhang on both sides. Grease the paper with a little oil.
Transfer the brownie dough into the pan and press it down firmly.
To make the glaze, just combine all ingredients in a small bowl and mix everything together with a whisk.
Pour the glaze over the brownie dough and put the pan into the freezer for about 1 hour to set.
Cut into 16 equal brownie bites and enjoy! Store leftovers in the fridge or freezer.
