Vegan No-Bake Brownies
Servings: 16 Brownies
Ingredients:
½ cup almond butter
½ cup coconut oil
3 Tbsp. maple syrup
¾ cup raw cacao or baking cocoa
Pinch of sea salt (if almond butter is unsalted)
2 1/2 Tbsp. coconut flour
¼ cup raw walnuts, roughly chopped
Optional chocolate drizzle: 1/4 cup chocolate chips + 1/4 tsp. coconut oil
Directions:
Place almond butter, coconut oil, maple syrup, salt and cacao powder in the bowl of a food processor. Process just until blended, stopping to scrape down sides as needed.
Stop the processor and add coconut flour. Process just until a ball of dough starts to form.
Transfer the dough to a clean bowl. Add walnuts and stir to incorporate.
Press dough into an 8×8-inch pan lined with parchment paper or use your hands to pat dough into an 8×8-inch square on a parchment paper-lined tray or small baking sheet.
Place on a plate in the fridge and allow to chill for at least 30 minutes.
Cut into 16 squares.
For optional chocolate drizzle. Add chocolate chips and 1/4 tsp. coconut on in a small saucepan over medium-low heat and stir continuously until chocolate is a smoothie consistency. Drizzle over bars.
Store in a covered container in the fridge for up to 1 week. May be frozen for longer storage.
Nutritional Facts:
Serving Size: 1 brownie
Calories: 129
Fat: 12 g
Sodium: 25 mg
Carbohydrate: 8 g
(Fiber: 2 g
Sugar: 3 g)
Protein: 3g
Recipe courtesy of The Real Food Dietitians
