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This post was created in partnership with Food Bloggers of Canada.
These no bake, gluten free, nut free, vegan brownies are moist and chewy, and a great recipe to make when entertaining because of how simple they are to prepare and how well they hold up in the fridge. Just because this recipe is nut-free, doesn’t mean it’s lacking in “nuttiness” or that earthy flavor that people love paired with chocolate.
Free from: peanuts, nuts (excluding coconut), dairy, soy, wheat, egg, fish, shellfish
1 tsp olive oil
dash of salt
1/4 tsp vanilla extract
1 tbsp Sunbutter
1/3 cup shelled, salted pumpkin seeds
1/4 cup condensed coconut milk
1/3 cup chopped, pitted dates or figs
2/3 cup allergen-free mini chocolate chips
1 tbsp cocoa powder
1 cup shredded, unsweetened coconut flakes, such as Edward & Sons
Add the olive oil, vanilla, salt, vanilla, Sunbutter, pumpkin seeds, condensed coconut milk, dates, half of the chocolate chips, and cocoa to a food processor. Blend until smooth. Fold in the remaining chocolate chips and the coconut flakes until well combined. The mixture should come together into a sticky dough.
Line a loaf pan with parchment paper. Press the dough into the bottom of the pan and spread the top out evenly using a spoon moistened with water to prevent it from sticking. Refrigerate for 30+ minutes to set. Cut into squares.
Makes 8 squares
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