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This vegan brownie recipe is everything!

Ok, Brownies. We can all agree the first place the mind wonders when we think of those heavenly treats: they’re moist, chewy, chocolatey, basically a big warm hug in the shape of food. Are we right or are we right?

So, what if we told you that we came up with THE most amazing no-bake brownie recipe – all vegan, all (mostly) healthy and wholesome, yet as moreish, gooey and delicious as all good brownies should be. Even more so! Now, we’re not usually ones to blow our own trumpet, but these brownies are world-rocking and the fact that we tweaked the recipe to our own (yummier) version just makes us all the more eager to share it with the world.

The best thing about it is that, once you get the hang of the base ingredients, you are free to modify it yourself to your own taste, like we did! For example, leave the oreos out if you’re sticking to a healthier diet or use only one type of nut. The beauty of this recipe is that you can’t really go wrong as all the ingredients are versatile and relatively easy to find anywhere.

For the brownie:
2 ½ cups of pitted dates
¾ cup of cacao or cocoa powder
2 cups of nuts (walnuts, pecans, almonds, mixed… go with what you wish!)
1 tablespoon of hempseed (optional – you can also increase the portion and decrease the amount of nuts)
1 teaspoon of vanilla extract
Oreo cookies (optional)
A sprinkle of sea salt
2 tablespoons of water (if batter looks too dry)

For the topping:
4 tablespoons of maple/agave syrup
2 tablespoons of cocoa powder
2 tablespoons of coconut oil (melted)
½ teaspoon of vanilla extract
Crushed oreos/nuts
Vegan caramel sauce (optional – store bought or make your own here)

In a food processor, throw in the dates, cocoa powder, nuts, hempseed, oreos, vanilla and salt. Mix until well blended. Add the water little by little to help reach the right consistency. What we also like to do is to save part of the nuts, roughly chop them and add them to the brownie dough later, that way you get different textures with each bite.
Once ready, press the dough into a lined baking tray and let it rest in the fridge while you make the topping. It should be easy enough to handle and mold, but you can use coconut oil in your hands to avoid it from sticking to them.

For the topping, melt the coconut oil, maple syrup, cocoa powder and vanilla in a pan on low heat, mixing until smooth. Pour mixture over the brownies and, as a finishing touch, add extra chopped nuts or crushed oreos (or melted chocolate drizzle, caramel, dried fruit… really, you can do anything you feel like!) over the brownies. Take them back to the fridge for around 2 hours. Or, realistically speaking, eat them right now and be happy. Sharing is also optional.

These babies will keep in your fridge for as long as 10 days – It could be longer too but that’s as far as we have managed to make them last. They are also suitable for freezing, just make sure they’re kept in air-tight containers.