These babies are vegan, gluten-free, naturally sweetened, packed with protein… oh, and super crazy yummy!
There are many variations that you can make with these vegan brownies. I have used flax milk but you can use almond milk, coconut milk, oat milk or any dairy alternative milk you would like. I used peanut butter but you can choose your favourite nut butter, or use sun butter (and omit walnuts) to keep these nut free.
There are so many options to really personalize these vegan brownies to your taste buds! They are certainly gooey, very fudgey, sweet, simple and delicious!
Perfect for an after dinner desert with some whipped coconut cream or some cashew cream ice cream!
Awesomely Fudgey Vegan Brownies
15 medjool dates, pitted
1/2 cup peanut butter
1 cup flax milk, almond milk or coconut milk
1/3 cup cocoa powder
1/3 cup chocolate plant based protein powder
1/2 tsp sea salt
2 tsp vanilla extract
1 tsp baking powder
1/4 cup vegan chocolate chips
1/4 cup chopped walnuts
~ Pre-heat oven to 350 degrees and line an 8×8 baking pan with parchment paper.
~In a food processor, add pitted medjool dates, peanut butter and flax milk (or alternate milk of your choice) blend very very well, stopping to scrape down the sides.
~ Add the protein powder, cocoa powder, vanilla, sea salt and baking powder. Blend again until very well blended, then add chocolate chips and walnut and pulse quickly, just to blend.
~Pour mixture into the prepared pan, it will be thick so use a scraping spatula to scrape down the sides and spread through out the pan.
~ You may want to top with extra chocolate chips and walnuts… I always do!
~ Bake for 25-30 minutes, checking for doneness.
~ Cool in pan and then on cooling rack.~ Cut into desired sized pieces.~ Store in an air tight container in the fridge, or freezer.
These are extremely fabulous warm… with a nice cup of tea!