Nummy Brownie Bites

 

Hi friends, it’s good to be back! Thanks for your patience while I took an extended break through the holidays and beginning of this new year. That break was really crucial. I’m feeling more restored. and now easing back into work. I’m also preparing for the release of Plant-Powered Families, coming this May! I’ll have an announcement post about the new book for you next week, with a bonus preorder offer and giveaway, so stay tuned!

But first, let’s bake. I created these Nummy Brownie Bites to include in my PPF cookbook. I had two brownie recipes, and had to make some content cuts, so I decided to share them here with you – right here, right now. Because we always need cookies in our lives, and brownies are particularly special!

Nummy Brownie Bites by Dreena Burton #vegan #glutenfree

These nummy bites use almond meal and pulverized dates in the base. I know, not at all traditional! But, I promise, you won’t care once you taste them. They are a little crispy on the outside, then moist and chewy on the inside. Warning: The batter is incredibly irresistible! :)

Since this recipe was intended for my new cookbook, credit for the food photos goes to Nicole Axworthy. She was my food photographer for this book, more details in my next post. For now, enjoy the recipe…

Nummy Brownie Bites by Dreena Burton #vegan

Nummy Brownie Bites

Recipage link to print/share recipe

I’m a little in love with these cookies. They are a little crisp on the outside, and soft and moist and dense on the inside, like a fudgy brownie.

1/2 cup pitted dates
1/3 cup pure maple syrup
2 tbsp almond butter or other butter of choice (cashew butter, peanut butter, etc)
1 1/2 tsp pure vanilla extract
1 cup almond meal
1/2 cup oat flour
1/4 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp (rounded) sea salt
2 tbsp raisins (optional)
2 tbsp non-dairy chocolate chips

Preheat oven to 325 degrees (not 350). In mixer fitted with the paddle attachment add maple syrup and dates (if your dates aren’t very soft, first soak them in the maple syrup, for about 1/2 hour)*. Process on low speed to first incorporate, and then increase speed slightly to fully pulverize and smooth dates. Since dates can vary by brand, this may take a few minutes or longer. It’s okay to see a little texture in the date puree, but no big obvious pieces – it will continue to smooth with the next step as well. Add the nut butter and vanilla and mix through again briefly to incorporate. Once smooth, turn off mixer and add almond meal, oat flour, baking powder, cocoa powder and salt. Process on low speed until mixer comes together, adding raisins if using, and chips. The mixture will be sticky, and that’s the idea. These are dense, brownie-like cookie bites. Use a small cookie scoop (about 1 tbsp in size) and transfer mounds of the batter on to a baking sheet lined with parchment paper. Bake for 12-13 minutes, remove and let cool on the pan for about a minute, then transfer to a cooling rack. Makes about 13-15 cookies.

*If you don’t have a mixer with a paddle attachment (a hand-mixer will not be strong enough), first puree the dates with the maple syrup in a small food processor, and then add the almond butter and vanilla and puree through. Once the mixture is fairly smooth (doesn’t have to be silky smooth), transfer to a larger bowl, scraping out all the wet ingredients. Add the dry ingredients and mix by hand until well incorporated.

Enjoy! x

Dreena

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