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Chilly No-Bake Brownies

What you need: 

1 1/2 cups of oats, ground to a flour
1 cup toasted slivered almonds, ground to a flour
1 cup coconut, toasted
1/3 cup cocoa
1 1/2 cups baking dates
maple syrup (to taste)

What you do: 

1. Put dates in a ceramic or glass bowl. Boil water in a kettle, pour over dates. Let sit 1/2 an hour.
2. In a bowl, place 1/2 cup coconut, cocoa, ground oats, and almond flour (can be done in a food processor). Grind the other 1/2 cup of the toasted coconut into flour and add that to the bowl and stir well.
3. Drain dates and puree, add to the dry and mix well. This should be a texture slightly thicker than normal brownie batter. If too dry, add some maple syrup to consistency.
4. Pour in an 8x8 pan and chill until firm. Cut and enjoy :)

Preparation Time: 
15 mins
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Morbidgrrl: I use a full cup of toasted coconut in this recipe. 1/2 cup I blend into a flour though. Sorry I need to clarify my recipe (I guess I was feeling a little ditzy when I typed this one up  :P)

Lauuren: I always stick it in the freezer. My fav. is to freeze it overnight (I make slices in it before I go to bed) and then let sit a few mins before eating the next day :)_

I am so glad that you liked my recipe! I think it's very decadent, but has healthy fats which makes it my favorite brownie recipe...
I have also made this as a raw dessert, using cashews instead of oats and carob instead of cocoa :)

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Another great way to satisfy your chocolate craving without baking OR eating a bunch of oil (not that I think this recipe is low in fat, but at least it's all the best kind).

It did take a little modifying to work correctly for me, so here's what I did:  I halved the recipe but otherwise followed it as stated, and the amount of maple syrup I ended up needing to get the right consistency made it way too sweet and kinda covered up the chocolate taste (the whole point!), so I increased the cocoa powder to about double, and then added a tiny bit more maple syrup to fix the consistency.  The cocoa I used was half regular and half dutch processed, and I used low fat coconut and it worked fine.  I don't know if the poster intended this to chill in the fridge or freezer, but I put it in the freezer and they turned out great. 

These do take quite a while longer than 15 minutes to make, but it's almost all inactive time, and totally worth it. 

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These were wonderful! I did increase the amount of prunes used (which resulted in a slightly fudge-like consistency); but, after letting them chill a bit, and adding a large scoop of mint soy ice-cream they were fantastic!

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Do you use a 1/2 or 1/3 cups coconut?  The ingredients and procedure contradict one another.  This sounds yummy and i may or may not have enough coconut to do this justice! :)

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