Ingredients
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1 cup unsweetened shredded coconut (fresh or frozen)
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1/4 cup chia seeds
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1 tsp baking soda
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1 tsp salt
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1/2 cup rolled oats (not instant)
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1/4 cup almond meal
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1/4 cup tahini paste
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1 ripe medium banana (about 1/2 cup), mashed
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1/4 cup unsweetened applesauce
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1/4 cup pure maple syrup
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1/2 cup unsweetened cocoa powder
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1 tsp vanilla extract
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2 tbsp chopped walnuts (optional)
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1/4 cup chopped dates (optional)
Directions
Subtitle: Gluten-free, Oil-free, Refined Sugar-free, Whole Foods Plant-based, Zero Waste
Description: These brownies are not only vegan but also gluten-free, oil-free, refined sugar-free, whole foods plant-based, zero waste, and bursting with exotic Middle Eastern flavors! They’re perfect for satisfying your sweet tooth without compromising your health or values.
Servings: 12 brownies
Difficulty: Easy
Nutrition Information per Serving:
Calories: 120
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 0g
Cholesterol: 0mg
Sodium: 20mg
Total Carbohydrate: 21g
Dietary Fiber: 2g
Net Carbohydrate: 19g
Total Sugars: 10g
Protein: 4g
Note: The nutrition information is an estimate based on standard portion sizes and may vary depending on the ingredients used.
Ingredients:
* 1 cup unsweetened shredded coconut (fresh or frozen)
* 1/4 cup chia seeds
* 1 tsp baking soda
* 1 tsp salt
* 1/2 cup rolled oats (not instant)
* 1/4 cup almond meal
* 1/4 cup tahini paste
* 1 ripe medium banana (about 1/2 cup), mashed
* 1/4 cup unsweetened applesauce
* 1/4 cup pure maple syrup
* 1/2 cup unsweetened cocoa powder
* 1 tsp vanilla extract
* 2 tbsp chopped walnuts (optional)
* 1/4 cup chopped dates (optional)
Instructions:
1. Preheat the oven to 350°F (175°C). Line a 8×8-inch square baking pan with parchment paper, allowing overhang on two opposite sides.
2. In a large bowl, whisk together the shredded coconut, chia seeds, baking soda, and salt until well combined. Set aside.
3. In another large bowl, combine the rolled oats, almond meal, tahini paste, and mashed banana. Mix until smooth.
4. Add the unsweetened applesauce, pure maple syrup, unsweetened cocoa powder, and vanilla extract to the wet mixture. Stir until fully incorporated.
5. Pour the wet mixture into the dry mixture from Step 2. Use a fork or spoon to gently mix until just combined. Do not overmix.
6. Fold in the chopped walnuts and dates if using. Spread the batter evenly into the prepared baking pan.
7. Bake for 20 minutes. Remove from the oven and let cool completely in the pan before cutting into squares.
8. Store the brownies in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months. Allow them to thaw at room temperature before serving.
Steps
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1
Done
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Preheat the oven to 350°F (175°C). Line a 8x8-inch square baking pan with parchment paper, allowing overhang on two opposite sides. |
|
2
Done
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In a large bowl, whisk together the shredded coconut, chia seeds, baking soda, and salt until well combined. Set aside. |
|
3
Done
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In another large bowl, combine the rolled oats, almond meal, tahini paste, and mashed banana. Mix until smooth. |
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4
Done
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Add the unsweetened applesauce, pure maple syrup, unsweetened cocoa powder, and vanilla extract to the wet mixture. Stir until fully incorporated. |
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5
Done
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Pour the wet mixture into the dry mixture from Step |
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6
Done
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Use a fork or spoon to gently mix until just combined. Do not overmix. |
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7
Done
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Fold in the chopped walnuts and dates if using. Spread the batter evenly into the prepared baking pan. |
|
8
Done
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Bake for 20 minutes. Remove from the oven and let cool completely in the pan before cutting into squares. |
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9
Done
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Store the brownies in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months. Allow them to thaw at room temperature before serving. |
