This fall I was on a mission to make a simple and healthy brownie recipe that both my niece and nephew could enjoy, as well as myself. As any family who manages multiple food allergies knows, it can be a bit of a juggling act. My niece is gluten-free, while my nephew has food allergies including several foods outside the top 8. This recipe is free from gluten, the top 8 allergens, plus oats, legumes, and mustard. These brownies freeze really well, making them an ideal make-ahead treat.
Free from peanuts, nuts (excluding coconut), dairy, egg, soy, wheat, fish, shellfish, + oats, legumes, mustard
Alternatives: use Sunbutter instead of pumpkin seeds
6 pitted dates
1/4 cup maple syrup
a pinch of salt
1/2 cup shelled, salted pumpkin seeds
1 heaping tbsp. sweetened, condensed coconut milk
1/3 cup cocoa powder
1 tbsp. coconut flour
1/4 cup allergen-free chocolate chips
See photos below
Add the dates, syrup, salt, seeds, and condensed coconut milk to a food processor and pulse until smooth. Add the cocoa and coconut flour and pulse again until smooth. Fold in the chocolate chips. Line an 8 inch loaf pan with parchment paper. Press the mixture into the pan and smooth out the top. Lightly wet your fingertips to prevent sticking. Bake at 375F for 8 minutes. Let them cool before cutting into squares.
Makes 10 brownies
Now, convert that recipe into energy balls.
Follow the same ingredients and blending process as listed above, but use 1/4 - 1/3 cup of coconut flour, or until the mixture comes together into a dough. Pinch off tbsp. sized amounts and roll into a ball in your hand. Chilling the mixture in the fridge will make it easier to form the dough into balls. No baking required.