Healthy No-Flour Date, Seed & Nut Brownies
Healthy No-Flour Date, Seed & Nut Brownies, wholesome, too delicious, so satisfying... a healthy, no bake, guilt free treat. Handy to have on hand if you're feeling peckish, they hit the right spot, are oddly satisfying, portable, surprisingly filling, AND make for a great gift!
Equipment
- 1 Frying pan
- 1 Hand blender
- 1 silicon mold or tray
- 1 spoon or offset spatula
- 1 Bowl
Ingredients
Healthy No-Flour Date, Seed & Nut Brownies
- 75 g pumpkin seeds
- 50 g sunflower seeds
- 25 g almonds
- 75 g sesame seeds, buckwheat groats, flax seeds
- Zest of 1 orange
- 12-14 Kimia dates
- 50 g smooth peanut butter
- 15 g maple syrup or honey
- 1 tbsp cocoa powder
Chocolate Peanut Butter Topping
- 55 g 70% dark chocolate
- 25 g smooth peanut butter
- 1 tsp maple syrup or honey
Instructions
Healthy No-Flour Small Batch Date, Seed & Nut Brownies
- Lightly toast all the nuts and seeds on the stove top over low heat for 5-7 minutes. Don't leave unattended as they can burn really quick. Cool slightly.
- Reserve a tbsp of seeds to top the brownies.
- Blend the dates and nut-seed mix in a hand blender until it comes together in a cohesive dough. Add a few dates if the mixture doesn't come together easily. It should be a sticky dough.
- Divide and press compactly/firmly into a 6 or 8 cavity silicon mold with either a spoon or offset spatula. Top with the chocolate peanut butter topping.
- Scatter toasted seeds over while the topping is still soft.
- Place the mold in the freezer for about an hour / until firm. Demold and store in an airtight box in the fridge.
Chocolate Peanut Butter Topping
- Place the chocolate and peanut butter in a heatproof bowl and either melt over a double boiler or in the microwave 30 seconds at a time. Stir often until melted. Stir in the maple syrup / honey.
Notes
- The dates should be soft. Kimia dates normally are since they have more moistness as compared to other dates. If not, soak them in hot water for 10-15 minutes, strain and use.
- If you don't have a silicon mold, press the mixture into a 6" square foil lined baking tin and place in the freezer. Leave an overhang to lift out the brownies once firm, then cut into equal sized pieces with a sharp knife.