There are day’s when I want something sweet and chocolaty, but I don’t want to eat something heavy & incredibly bad for me. That’s when I turn to my “healthy” brownies. Maybe it makes me feel better to call them healthy than it really should. Either way, these brownies are moist and chewy & give you the perfect amount of guilt without actually being too guilty.
Grain Free Vegan “Healthy” Brownies
1 1/2 Cups Almond Meal
1/4 Cup unsweetened cocoa powder
1 teaspoon non-alluminum baking powder
1/2 tsp baking soda
5 pitted Medjool dates
1/2 Cup Spectrum Organic Shortening (I buy it & most of my pantry goods from Vitacost.com)
4 one ounce squares unsweetened baking chocolate
1 Cup coconut sugar
1 2.5 oz jar baby prunes
1 small zucchini peeled & grated
1 ener-g egg (prepared according to box)
1 Tablespoon vanilla
Walnuts to top (if desired)
In the bowl of a food processor (this is the model I have and I highly recommend it!) blend almond flour, cocoa powder, baking powder, baking soda. Add dates and process until completely blended into almond mixture.
On a double broiler, melt shortening and unsweetened baking chocolate. Once melted, remove bowl from heat and add coconut sugar, stirring well with rubber spatula. Add baby prunes and mix completely. Add vanilla, egg replacer and combine. Fold in grated zucchini.
Pour the wet mixture into the food processor with the almond flour mix. Blend until completely smooth.
Pour into a greased and floured 8×8 dish. Bake at 325 degrees for 30-40 minutes. You’ll know they’re done when they sink in the middle a bit and the outsides get a little crisp/cracked looking. Let cool completely before cutting.