• BROWNIES YOU CAN EAT WITHOUT FEELING GUILTY

    Brownies Bar in Pavilion KL gave us these vegan and gluten-free recipes.

    Flourless Chocolate Chunk Brownie Bites

    Prep time: 30 Minutes

    Yields: 44

    Nutrition facts per serving: 26 calories, 0.4 g fat, 5.0 g carbs, 1.1 g protein, 1.0 g fiber

    • 1 can (425g) reduced sodium black beans (drained and thoroughly rinsed)
    • 3 large egg whites
    • ½ cup unsweetened cocoa powder
    • ½ cup pure maple syrup
    • ¼ cup unsweetened cashew milk
    • 2 teaspoons vanilla extract
    • 2 tablespoons chopped dark chocolate
    1. Preheat oven to 150◦C and line 24 mini muffin pans with paper liners.
    2. Transfer all of the ingredients except for the chopped dark chocolate into a blender or food processor in the order they are listed. Blend until completely smooth and no large piece of beans remain.
    3. Divide the batter evenly between the prepared paper liners, then evenly sprinkle the dark chocolate atop the paper liners.
    4. Bake for 12-14 minutes until they no longer jiggle when lightly shaken.
    5. Cool completely to room temperature in the pan, and let them sit for an additional hour for a fudgy texture.

    * Can be stored for up to a week at room temperature in an airtight container

     

    Dark Chocolate Almond Brownies

    Prep time: 30 minutes

    Yields: 12

    Nutrition facts per serving: 122 calories, 7.0 g fat, 15.6 g carbs, 2.9 protein, 3.9 g fiber.

    • 1 cup almonds
    • 6 tablespoons unsweetened cocoa powder
    • 1 tablespoon chia seeds
    • ½ teaspoon sea salt
    • 1 cup dates, pitted

    * Extra dates roughly chopped for garnish

    For Chocolate Ganache Frosting

    • 2 tablespoons unsweetened cocoa powder
    • 2 tablespoons coconut oil, melted
    • 1 tablespoon agave nectar
    1. In a food processor, add almonds, cocoa powder, chia seeds and salt , and blitz until the mixture resembles sand.
    2. Add the dates and continue to blitz until the mixture forms a ball.
    3. Spoon the dough onto a piece of parchment paper or greased aluminium foil, and roll it out into a large square that is ½ inch thick. Put aside.
    4. Prepare the chocolate ganache by combining the cocoa powder, melted coconut oil and agave nectar until it forms a thin, glossy glaze.
    5. Let the glaze harden in the fridge or room temperature, stirring every now and then, until it resembles thick chocolate frosting.
    6. Cut the brownies into preferred size.
    7. Smear the ganache onto each brownie square, and top with chopped almonds.

    * These bars can be stored in an airtight container at room temperature for two weeks, and can last about a month in the fridge.

     

    Banana and Walnut Brownies

     

    Prep time: 30 minutes

    Yields: 25

    Nutrition facts per serving: 216 calories, 15.2 g fat, 15.4 g carbs, 4.7 g protein, 1.2 g fibre

    • 2 cups rolled oats
    • 1 cup raw walnuts
    • 8 dates, pitted
    • 1/3 cup unsweetened cocoa powder
    • ¼ teaspoon salt
    • 1 ripe banana
    • ¼ cup coconut oil
    • 16 pieces of whole walnuts as decoration
    1. Place the oats, walnuts, dates, cocoa powder, and salt in a food processor and blend until smooth.
    2. Add the banana and coconut oil, and blend until a thick, slightly sticky dough forms.
    3. Spray an 8-inch square pan lightly with cooking spray.
    4. Push the mixture into the pan firmly using the back of a spatula. Top with whole walnuts, pushing them into the dough.
    5. Place the pan in the fridge for at least an hour to firm up. Cut into squares and serve.

    Peanut Butter Brownie Bites

     

    Prep time: 30 minutes

    Yields: 45

    Nutrition facts per serving: 27 calories, 1.1 g fat, 4 g carbs, 0.5 g protein, 0.5 g fibre

    • 1 cup dates, pitted
    • 3 tablespoons sugarless peanut butter
    • ¼ cup dark chocolate, roughly chopped
    • 1 tablespoons chia seeds
    • 2/3 cup rolled oats
    1. Pulse dates in a food processor till they’re in small pieces or forms a ball.
    2. Add oats, chocolate, chia seeds, and peanut butter, and pulse or mix until combined.
    3. Take a pinch, and using the warmth of your hands, roll into one-inch ball. Use the rest of the mixture to make the balls.
    4. Pop the balls into the fridge or freezer for 15 minutes to set.

    * These will keep fresh in an airtight bag or container for up to a week. Freeze for longer term storage.

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