Ingredients
3 large eggs
1 tsp pure vanilla
12 dates
1/4 cup almond milk
25 g vegan butter, from Naturli
60 g almond flour
30 g cocoa
pinch of salt
1/4 cup chocolate, 85-100%
1/2 cup pecans
Method
Melt the vegan butter on low heat and let it cool. Coarsely chop the chocolate and pecans.
Add the dates and almond milk to a mixer and let it run until it has become a paste.
Whisk the eggs with vanilla and salt. Pour in the vegan butter and continue whisking, and after that whisk in the date paste.
Use a wooden spoon to carefully stir stir in the almond flour and cocoa and lastly the pecans and chocolate.
Scoop the dough into a baking disk lined with baking paper and bake on 175°C for about 20-25 minutes dependent on your oven. Be careful not to overbake it, you don’t want a dry brownie.
Note that it’s really nice to use 100% orange chocolate from Montezuma for this recipe. At least if you like orange flavour. Any other dark chocolate works.
It’s nice to serve with whipped oat- or coconut cream and decorate as you wish. They’re nice on their own too.
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