It feels like time to revisit this brownie recipe. These brownies will make brownie-lovers weep with gluttonous euphoria. These brownies will tempt the pickiest of dessert eaters. These brownies .... okay, well, they won't save the environment or even the economy, but damn they are so good.
And they are cruelty free. Vegan and fair-trade. I would urge you to be careful and picky in your chocolate selections. The vast lion's share of chocolate sold here is produced using child slave-labour. Always look for fair trade for your cacao.
So, these are moist and rich, chewy and cakey all at once. These are the perfect symbiosis of decadence and apotheosis. Dazzling, tantalizing, and very close to perfection.
The amazing thing, friends, is that they are also real food. And can be made with either almond flour or sunflower seed flour, depending on your nut-free needs.
So go ahead, make yourself something so naughty that it's just simply nice.
hand blender -- aka immersion blender
kettle for boiling water
2 square silicone baking pans (8x8 each)
1 1/2 cup pitted honey dates
1 1/2 cups boiling water
1/2 cup extra virgin coconut oil
1 cup coconut nectar
1 tbsp apple cider vinegar
1 tbsp vanilla extract
1/2 cup ground hemp hearts -- should practically be a paste
1/2 cup tapioca starch
1/4 cup chia seeds, finely ground
1 cup sunflower seed flour
1/4 cup coconut flour
1 tbsp ground vanilla
1/2 tsp sea salt
1 tsp baking soda
2 tsp cream of tartar
1 cup raw cacao powder
coconut sugar to sprinkle on top -- use plenty, it's awesome that way.
preheat the oven to 345
1. pour the hot water over dates in a bowl, and let sit for about 10 minutes to soften, along with the coconut oil, so it can melt
2. in a separate bowl, combine all the dry ingredients save for the coconut sugar for sprinkling. mix really well until completely homogeneous
3. To the melted coconut oil, water, and date mixture add the coconut nectar, apple cider vinegar, and vanilla extract, and I will add the hemp hearts at this point, then puree the whole thing with a hand blender (immersion blender)
4. mix the pureed wet ingredients into the dry ingredients
5. divide the mixture into 2 square silicone baking pans
6. sprinkle the top with a little coconut sugar (or a lot -- I like a lot -- a couple of tbsp not tsp)
7. bake at 345 for 60 minutes
8. allow to cool in the pan before removing