She Is Fierce & Fabulous Free Digital Magazine 1 | Page 6

5 OF THE BEST GUILT FREE
CHOCOLATE BROWNIE RECIPES
F O R

W O M E N W H O L I K E I T
F U S S Y & E V E R Y T H I N G
B E T W E E N

F A S T ,
I N

The Fierce

The Fussy

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

2 oz unsweetened chocolate*
½ cup coconut oil
⅓ - ½ cup pure maple syrup*
1 tsp vanilla
3 large eggs
¼ cup unsweetened dark chocolate cocoa powder
½ cup almond flour
½ tsp sea salt
½ cup chopped walnuts
1 cup frozen raspberries, chopped

METHOD:
Combine 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.

METHOD:
Preheat your oven to 180°C. Prepare an 8x8 pan: using
parchment paper, line the bottom and 2 sides of the dish by
creating a "sling" (see picture above). Lightly grease the pan
and parchment paper.
Begin by heating coconut oil and unsweetened chocolate over
medium heat in a saucepan. Melt chocolate and coconut oil
completely, and set aside to cool. Pour into a large bowl.
Slowly add in maple syrup and vanilla.
Add in eggs, but be sure that the mixture is no longer hot.
Whisk together chocolate mixture until well combined.
In a smaller bowl, combine cocoa powder, almond flour, salt,
and walnuts. Fold into chocolate mixture.
When well combined, pour or spoon batter into your prepared
dish making sure the batter is evenly spread. Sprinkle the top
with chopped frozen raspberries.
Bake for 25-27 minutes, or until a toothpick comes out clean
from the center. The top might look a little wet, this is perfect.
Remove pan from the oven and let cool for at least 10 minutes
before removing your brownies from the pan. Cut into small
squares

206 Calories per slice (Serves 16)
3g Protein
10g Fat
29g Carbs

199 Calories (Serves 12) / 9g Protein / 19g Fat /6g Carbs
Found
here:http://chocolatecoveredkatie.com/2016/03/07/th
e-ultimate-unbaked-brownies-raw-vegan/

Found: http://www.wholesomelicious.com/dark-chocolateraspberry-walnut-brownies-paleo-gluten-free/