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Dreamy Fudgy (Guilt-Free) Brownies


Dreamy Fudgy (Guilt-Free) Brownies

(makes 32 bite-size pieces)


Inspired by Renee Kohlman (author of All the Sweet Things), these guilt-free treats will make you swoon! They’re packed full of protein, fiber and free-radical fighting antioxidants. You’ll need to cook a batch of French (green) lentils ahead of time but you can make extra for your main dish (lentil meatloaf perhaps?). However you look at it, it’s a win-win!

Lentils are one of the best sources of plant protein and fiber but they are also one of the highest known sources of pesticide exposed foods (highest tested is oatmeal!). It’s important to buy an organic, heirloom, non-gmo variety to avoid potential consequences of pesticide exposure. Most people who go on a gmo/glyphosate-free diet report significant improvements in digestive problems.


Dreamy Fudgy Brownies

Ingredients:

for brownies

1 ¾ cup walnuts, toasted*

¾ cup raw cacao powder

1 tsp Ceylon cinnamon

pinch Himalayan salt

¼ tsp ground chipotle pepper (optional)

1 tsp maca powder (optional)

½ cup cooked French (green) lentils

2 cups Medjool dates, pitted

1 tsp pure vanilla extract

¼ cup filtered water

for ganache

½ cup maple syrup

¼ cup coconut oil, melted

½ cup raw cacao powder

Optional toppings: fleur de sel, dried lavender


Directions

1) Line an 8X8 glass baking dish with parchment paper, leaving paper overhanging sides.

2) Add walnuts, cacao, cinnamon, chipotle pepper (optional), maca powder (optional), and salt to a food processor. Pulse until the nuts are coarse and the cacao is incorporated, scraping down the sides.

3) Add lentils and dates in small batches, making sure to incorporate each time. Add water slowly as needed. Consistency should be smooth and dough-like.

4) Spoon mixture into prepared pan and smooth out using wet hands and/or an offset spatula. Place brownies in freezer while you prepare ganache.

5) Whisk together coconut oil, raw cacao powder, and maple syrup until smooth. Spoon and smooth over brownie mixture and return to freezer for 5 minutes before adding toppings. Allow to set in freezer for another 20 minutes then store in refrigerator until ready to serve.


· To toast walnuts, heat oven to 350 degrees F. Spread walnuts on a baking sheet and cook for 5-8 minutes. Check after 5 minutes. They will be done when they just begin turning color and smell fragrant. Be careful not to burn.

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