Chocolate Wallop Brownies
Let's put a twist on brownies you probably haven't seen before that are not only scrumptious but pack a healthy wallop. They turned out thick, gooey, and deliciously chewy, something a brownie lover just might find wanting!
Super Healthy Brownie Batter
- 1 cup My Plant-Based Protein Mix
- 1 1/2 cups fresh almond meal
- 1/4 cup raw cocoa powder
- 1/2 cup organic cane sugar
- 1 tsp baking powder
- 1 tsp vanilla bean extract
- 1/4 tsp fine grain Himalayan pink salt
- 1 Tbsp raw coconut oil
- 2 Tbsp raw almond milk
- 8 Majool dates, soaked, chopped, blended to chunky puree
- 1/2 cup chopped organic raw walnuts
- 15 frozen dark cherries, chopped
- 1 Tbsp additional coconut oil, to oil the pan
- 1/4 to 1/2 cup rum (I used Mount Gay)
Directions
- Smear coconut oil on the bottome and up the sides of a 8x6x2 inch Pyrex glass baking dish.
- Mix all of the above ingredients together and pour the brownie batter into the baking dish.
- Bake 45 minutes at 375 degrees, checking brownies every 15 minutes or so to be certain tops or bottoms do not brown too heavily.
- Add a folded piece of parchment paper and a moist (but not wet) paper towel to cover the pan during the later stage (once tops and bottoms start to show signes of deep browning).
- If desired, after brownies have been sliced and completely cooled, pour some rum over the top. This will add a little extra flavor boost (for some) and a little moisture (which keeps them from drying out while refrigerated).
- I intended to frost them with a chocolate ganache but they disappered before I could get to it, so do as you please at this point.
Nibble on This! 