The Ultimate Unbaked Brownies

This delicious and amazing recipe was created by Chocolate Covered Katie and is originally from the Chocolate Covered Katie Cookbook. They take 5 minutes to prepare and can be raw, gluten-free, egg-free, dairy-free, soy-free, and vegan. But more importantly, they taste somewhat like the cross between a brownie and a chocolate candy bar!

Total Time: 10m
Yield: 16 brownies

Ingredients

• 2½ cups loosely packed pitted dates
• 1 1/2 cups walnuts
• 6 tbsp cacao or cocoa powder
• 1 1/2 tsp pure vanilla extract
• 2 tsp water
• 1/4 + 1/8 tsp salt
• 1/4 cup cacao or cocoa powder
• ¼ cup pure maple syrup (or raw agave)
• 2 tbsp vegetable or melted coconut oil
• 1/2 tsp pure vanilla extract

InstructionsCombine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.  Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.
Nutrition Information Per Brownie – including frosting:

• Calories: 140
• Fat: 7g
  
• Saturated Fat: 0.8g
• Carbohydrates: 20g
• Protein: 3.5g
• Fiber: 3.5g
• Cholesterol: 0mg
• Sugar: 16g (mostly natural sugar from the fruit)
• Weight Watchers SmartPoints: 6
  

All photos and recipe is from Chocolate Covered Katie.