Chocolate Fudge balls and decided you would swear off gluten free, vegan, sugarless treats - but these are worth taking another chance. ::snort:: BTW - WE still love the fudge balls - and THESE are MUCH better than the black bean brownies - much better. This recipe is from Chocolate Covered Katie.
Michael liked these and the girls raved about them. Arielle suggested they were too sweet. I agree. I'll be cutting out the frosting next time.
2 1/2 C loosely packed pitted dates
1 1/2 C walnuts (I used pecans)
6 T plus 1/4 C unsweetened cocoa powder, divided
1 1/2 tsp, plus 1/2 tsp vanilla extract, divided
2 tsp water
3/8 tsp salt
1/4 C pure maple syrup
2 T vegetable oil or melted coconut oil (I used coconut oil)
Combine dates, nuts, 6 T cocoa powder, 1 1/2 tsp vanilla, the water and salt in a food processor. Process until completely smooth.
Grease an 8 in square baking dish. Smoosh the dough FIRMLY into the pan with your hands until it evenly covers the pan.
In a bowl (or the pan you melt coconut oil in) combine remaining 1/4 c coco powder, 1/2 tsp vanilla, maple syrup and oil. Stir to form a paste. Spread evenly over the dough in the pan.
Refrigerate for at least 2 hours to set, then cut into squares. Refrigerate leftovers in a covered container for up to 2 weeks, or freezer for up to 2 months.
We found these VERY sweet - but we have sworn of sugar. I will either skip the frosting or play with using 1/2 the maple and see what happens. I will make them like this to take out in public - but I doubt I make them with this level of sweet for home.
These are unbaked - great for summer; baking them won't heat up your house - AND they are stored in the fridge or freezer so they'll be a cool treat.
The brownie is sugar free - skip the frosting to cut the sugar and calories.
16 brownies; frosted
Fiber 3.5 grams
Protein 3.5 grams
Fat 7 grams
Carbs 20 grams
WW points 4