It’s Brownie Week!
Why? Because I just declared it so here at Feasting on Fruit. What does that mean? It means 5 recipes in 5 days: all brownies, all vegan, all raw, all healthy, and all indulgent! So stick around because there is a lot (but not all) of chocolate recipes coming your way.
We’re starting off Brownie Week with a simple chocolate on chocolate treat. But don’t worry, there are plenty of unique flavors and frostings to come.
These brownies are what I call cake-like rather than fudge-like. Typical date and nut raw brownies are really dense, rich, and fudgy. Using oats instead of nuts makes for a lighter texture, flavor, and fat content, so a rich, fudgy, frosting is the perfect compliment. About that rich fudgy frosting…
…it happens to be fat free, fruit-sweetened, raw, and ridiculously easy (3 ingredient easy!), but it doesn’t taste like any of those things. It tastes like thick chocolate heaven. It was so good I kept “taste testing” it from the blender, so there was only enough frosting left for half the brownies. Oh well.
- 2 cups rolled oats
- 2 cups pitted dates
- 1/4 cup cacao powder
- About 1/3 cup water
- 1 cup pitted dates
- 2/3 cup non-dairy milk
- 2 tbsps cacao powder
- Combine the oats, dates, cacao powder, and salt in the food processor. Process until the everything is broken down.
- Add the water slowly while the food processor is running until the dough starts to stick together.
- Press the dough into a lined loaf pan.
- For the frosting, blend the dates, non-dairy milk, and cacao powder on high until smooth. Optionally you could soak the dates in the non-dairy milk first for easier blending.
- Frost the brownies then refrigerate for 2 hours before cutting and eating. Keep in the fridge.