These are a no bake, gluten, & wheat, and dairy free brownie. Not everyone will like these, I know. We are not completely, wheat and gluten-free, but we are trying to eat less of it. I adapted this recipe from an old coconut macaroon recipe. Instead of using mint extract, I used fresh mint from that garden of mint that never quits. Of course you could omit mint altogether and add another flavoring. Fresh mint is great for digestion and dates are full of fibre, plus dates make this recipe sweet with only adding 350 calories for all 15 dates in the recipe. I switched out the coconut for a mixture of ground nuts. I have also made a version of this recipe minus the mint and with unsweetened coconut instead pecans and macadamia nuts rolled into balls, rolled in more coconut, chilled then drizzled the chocolate glaze over. Yummy. Experimentation is good.
- 1 cup fresh mint (optional- leave out or substitute peppermint extract)
- 1/2 cup pecans
- 1/2 cup macadamia nuts
- 1 cup almond flour
- 1 .5 T honey
- 1½ cups pureed Medjool dates (about 15 large dates)
- 1/2 cup gluten-free cocoa powder
- 1/2 cup dark chocolate chunks
- 2 tbsp coconut oil,
- 2 tbsp cocoa powder
- 1 tbsp honey
- 4 squares of 85% chocolate (I used Lindt brand)
1. Add mint, macadamia nuts, and pecans to a food processor pulse until finely ground and combined, scoop into a separate bowl.
2. Place dates and honey in food processor and puree until thick and smooth.
3. Add all remaining brownie ingredients to a bowl and mix until combined. This mixture is very thick.
4. Scoop the mixture into an 8 x 8 pan lined with parchment paper.
5. Press into the pan using the back of a spoon, smooth the mixture flat.
6. Refrigerate until chocolate glaze is ready.
1. Add the coconut oil, honey, chocolate and cocoa to a double boiler over simmering water. (or a sauce pan with a bowl that rests on top of the pot)
2. Stir until completely combined
3. Remove from heat and pour over the brownies. Place back in refrigerator until glaze is set.
4. Remove from pan by slicing around the pan with a knife and then pulling up the brownies with the parchment. Cut and serve.
5. Keep refrigerated. Can be served chilled or brought to room temperature before serving.