Raw No-Bake Extra Fudgy Brownies (Vegan, Paleo Option, Gluten-Free, & Dairy-Free)
Soak the dates if they are even the least bit hard. Warm water will work the best, but cool water will do. Soak for 10-30 minutes depending on how hard they are.
Line a 11 x 7 baking dish or use a 2.3 L casserole dish. A large lasagna pan would be too big but a square cake pan would be too small. Work with what you have, this is a very forgiving recipe. If you have a smaller dish, it will be very rich and if it is larger, it will not be as thick.
Place the oats, almond flour and 1 1/2 cups of the nuts and/or seeds into the food processor and blend until smooth. Add in the cocoa powder and sea salt and blend until combined. Chop up the remaining nuts and seeds and set aside.
While the food processor is running, blend in one date at a time. This makes a large amount, so depending on your food processor, you may have to do 2 rounds. Once the processor starts to get full, take out half of the dough and place it into a bowl and set aside. Continue to add the dates, scraping down the sides as you go, until all of the dates are blended and smooth.
Combine the date mixture all together and add the rest of the chopped nuts.
Place the brownie mixture into your baking dish and press down firmly until even and smooth. Pop it into the freezer to cool while you make the icing.
For the icing: Combine 1/2 cup of melted coconut oil, 1/2 cup of cocoa, 1/3 cup of maple syrup, 1/8 tsp of sea salt (or less) and 1/4 tsp of vanilla.
Add more or less maple syrup and sea salt to your taste. Start with a little and add little by little until your desired taste is achieved.
Pour it over the chilled brownies and return them to the freezer for approx. 45 minutes or until completely set.
Cut into serving size pieced and place into a glass container and store in the freezer for up to 2 weeks.
50 Pitted Dates (soaked )
1 cup Pecans (optional - can sub for your
favourite seed of choice)
1 cup Sunflower Seeds
2 cups Cacao Powder (1 1/2 cups for brownie portion and 1/2 cup for icing)
1 cup Oat Flour (or gluten free flour blend can use Paleo flour blend or coconut flour as well)
1 cup Almond Flour (or coconut flour for a nut free option)
1/2 cup Coconut Oil
1/2 cup Maple Syrup
1/4 tsp Pure Vanilla Extract
1/4 tsp + 1/8 tsp Sea Salt (1/4 tsp for brownie & 1/8 tsp for icing)