For a long time, baking felt like uncharted territory for me. A déjà vu of chemistry lab, it’s an art that requires strict measurements, temperatures, and titrations of ingredients in order to get the perfect rise, texture, and taste of a dish. Which, well, can take a few experiments–especially for a cook who is used to adding a bit of ‘this or that’ when creating recipes. 😂
When I did the Young Jains of America Instagram takeover last week, many of you requested I make brownies. So I set aside my baking fears and tried out a new recipe.
The final result: incredibly fudgy and chewy brownies, filled with wholesome vegan and gluten-free ingredients. And honestly, this recipe is SO simple…absolutely no baking expertise required!
This recipe is perfect for kids too, and a great way to sneak in some added fiber and protein. 😉 Nut allergy? Simply substitute the nuts for sunflower seeds!
Also–this recipe can be made as a ‘no-bake’ option by freezing it for 4 hours before serving. You can choose to roll them into “brownie bites” for an on-the-go snack or slice them into traditional squares.
The Easiest Vegan Fudge Brownies
▸ Vegan, Jain, Vegetarian, Gluten-free, Nut-free option
Makes: 12 brownies
Total Time: 10 min prep + 20 min baking time
2 cups pitted soft medjool dates 1/2 cup roasted pecans or walnuts (sub sunflower seeds for nut-free) 1/2 cup raw cacao 1 tsp pink Himalayan salt 2/3 chopped vegan dark chocolate bar 1-2 tbsp chia seeds 1 tbsp pumpkin seeds (optional) Nut butter (optional) 2 tbsp coconut oil 1-2 tbsp water
- To a food processor, add dates, coconut oil, salt, water, and chia seeds. Blend until soft dough forms and ingredients are well combined.
- Add in roasted pecans and blend until combined, leaving some small pecan chunks. (I toasted mine in the toaster oven for about 7 minutes on 350F)
- Remove blade or transfer mixture to a bowl. Add raw cacao powder and mix in using a spatula. Add chopped vegan dark chocolate to the mixture and combine.
- Transfer mixture into a baking pan (mine was 8″ x 5″) lined with parchment paper or one that has been well greased. Spread out evenly.
- Optional: Add your favorite toppings… I topped my brownies off with some melted dark chocolate chips swirled with almond butter, sprinkled on some pumpkin seeds, and pecans. Feel free to use whatever toppings you have on hand–chia seeds, nut butter, pumpkin seeds, hemp seeds, coconut flakes…to name a few ideas!
- Bake for 20 minutes at 365F. Remove from oven and let cool before slicing into squares. No oven? No problem, just freeze for 4 hours before serving instead of baking.
P.S. You can store the brownies in an air-tight container in the fridge…if you haven’t already eaten all of them yet!
In good health and spirits,