Happy weekend my friends! I hope you all have some fun and relaxing plans this weekend. I will be spending the day out on the lake in the sun—eating, laughing, kayaking, pontooning, playing yard games, and sitting by a roaring fire. If that doesn’t say relaxation I don’t know what does.
Raw Vegan Truffle Brownies
I wish I could take credit for these amazingly chocolatey brownies, but I can’t. I can thank Julie and PB Fingers for introducing me to these bad boys. They came across this recipe on cook.me, and if you were to have a look at their recipes, I’m sure you’d find something titillating enough. I already personally thanked them for this incredibly easy and delicious recipe, and I have a feeling after you make these, you will do the same.
They are vegan, gluten-free, and use no refined sugars.
The first time I made these brownies I made them into fudgy truffle bites like Julie had done.
The first batch flew out of our house in less than a week. These taste like fudgy, soft, dark chocolate truffle brownies so it’s no surprise they didn’t last long.
This second time around making these I got a little lazy so instead of forming a bunch fudgy little balls, I made them into brownie bars and of course they taste just as great!
There are only four ingredients that go into these bars:
- 2 cups walnuts
- 1 cup dates
- 1/4 cup cocoa powder
- unsweetened coconut flakes
First process the walnuts in the food processor. Then add in the dates and the cocoa powder and process until a dough-like texture forms.
If you want to make balls, simple grab a small handful of dough and use hands to form balls. Place into plastic bag filled with coconut flakes. Give a gentle shake to coat the balls and store the balls right in the coconut bag.
For the brownie bars: ** I actually made 1.5 of the recipe for the brownie bars because it fit better in the pan** Line a 9 x 9 baking pan with saran wrap, sprinkle the bottom with coconut flakes, press the mixture down to form brownie-like bars, sprinkle more coconut on top, and press it in so it sticks. Cut into little squares and serve!
Julie captured the texture of these babies better than I could…
Thank you Julie! I am in love with these fudgy babies!
One last thing to share. I used up the leftovers from my lentil stuffing and created an awesome lunch yesterday. I sautéed broccoli and mushrooms, then added in the lentils to heat through. Meanwhile I cooked an over-easy egg. Once the veggie mixture was heated through I plated it and topped it with my egg! So easy, so delicious and satisfying!
Have a great weekend!!