Ok, ok, who doesn’t love brownies? Obviously Mary and I do because this is the second brownie recipe we have posted. This one has no flour, dairy or processed sugar. That’s not even the best part. The best part is they are great!
I originally found this on Facebook and have modified it to my liking.
1 cup walnuts
1 cup almonds
2 1/2 cups dates
3/4 cup cocoa
2 TBS. cocoa nibs
1/4 tsp salt
Grind up the walnuts and almonds in your blender or food processor until they are a powder. Pour the mixture into a bowl.
Add the dates to your blender or food processor and chop until they are a paste. (I soak my whole dates in warm water for 10 minutes. Then I drain the water and squeeze the dates in my hands until most of the water is gone. This makes the chopping process much easier.)
Pour your nut mixture back into the blender and mix everything up. (You will have to scrape the sides down several times during this process.) After you have it all combined, scrape the “batter” into an 8×8 parchment paper lined baking dish. Press it down flat. IT is sticky!!
Add the cocoa powder, nibs and salt to your blender and whirl it around a few times to break up the nibs. Empty that mixture out onto your “batter” and press it down flat again. Stick your pan in the fridge about 30 minutes. Remove and lift out the brownies by holding onto the parchment paper. Cut into squares unless you are going to frost them. If you are going to add frosting don’t cut them out yet.
1/4 cup almond milk
1 cup dark chocolate (I use Lily’s stevia sweetened chocolate chips)
2 TBS. melted coconut oil
1/4 cup powdered sugar (I use Swerve brand powdered sugar. It is a natural sugar substitute) adjust the amount of “sugar” to your taste
1/4 tsp salt
Heat the milk in a bowl in the microwave. Add the chocolate and cover the bowl for a few minutes so the chips will melt. Stir up into a smooth paste. Add your remaining ingredients and whisk it up. (Taste to check for desired sweetness.) Spread on top of the brownies and cut into squares.
Best eaten at room temperature but store in fridge if you have some leftover.
*** Information contained within this blog is not intended to diagnose, treat, cure or prevent any disease.
WOW! It was really hard to decide which recipe to start this PINK inspired recipe month. But as I watched the weather forecast for North Georgia, it became clear. I love chilly mornings, my favorite coffee cup filled with coffee and homemade pumpkin spice creamer, a cozy blanket, and my chair and ottoman on my screened-in porch. So, I’m sharing a homemade creamer recipe for day 1. This is a recipe that Lisa introduced to me a few years ago. You can add your favorite natural sweetener (honey, maple syrup, or coconut sugar), or you can froth this recipe and treat yourself to a nice latte inspired coffee. I’m sure it would also be good in tea, I’m just a coffee kind of girl. Check out all the add-ins and try different combos. The simplicity of the main ingredients of this creamer make it so easy. Not to mention, no preservatives for those fighting the fight.
Thank you for joining us for these 31 days. We look forward to all the days ahead. We hope to have a few special guests join us throughout the month. So here it is:
HEALTHY HOMEMADE CREAMER
Tons of folks love flavored creamers, but we all know that they’re just not good for you. You can easily make your own and alleviate all the chemicals and preservatives in the store bought kind.
Here’s a good basic recipe that can be added to in order to make any flavored creamer that you want. I use an egg in my creamers, but if you don’t like using raw eggs feel free to leave it out. (You can buy pasteurized eggs if you want the added protein of the egg but are concerned about the safety of raw eggs. I personally use local, free-range, farm fresh eggs, thanks to my sweet friend Shirley!)
1 can unsweetened coconut milk (Do not use lite coconut milk, you need the healthy fat. Organic is always your best bet. Thia Kitchen and Native Forest are great brands. Look for BPA free can.)
1 – 2 Tabs coconut oil
Get out your trusty Immersion blender and mix it all up. That’s it!!
100% maple syrup Honey
2 Tabs. Unsweetened pureed pumpkin
Pumpkin Pie spice
2 Tabs. Unsweetened cocoa powder
Stevia, Xylitol or other non chemical based sweetener
This recipe will keep in the fridge about 4 to 5 day. I use several large spoonfuls in my coffee because I like a creamy coffee. Just use the amount that suits your taste.