Energy cubes – double chocolate brownies

Energy cubes – double chocolate brownies

These brownies are good as a pick up in the morning, after a workout or anytime you crave something sweet.

They are vegan, gluten-free, healthy and full of antioxidants. They will give you loads of energy because they are filled with nutrient-dense ingredients like dates, almonds, hazelnuts, walnuts, cacao, hemp seeds. They have no refined sugar, only dates and dried cranberries are used for sweetness.

If you crave something sweet but want to eat healthy, you should try this recipe. It is an excellent source of plant-based protein and fiber and the brownies taste really, really good.

Energy cubes – double chocolate brownies

Ingredients

First layer - base

  • 90 g dates previously soaked for at least an hour
  • 70 g dried cranberries previously soaked for at least an hour
  • 50 g walnuts
  • 100 g almonds
  • 50 g rolled oats
  • 50 g coconut chips
  • 50 g hazelnuts roasted, chopped
  • 2 tablespoons chia seeds
  • 2 tablespoons sesame seeds
  • 3 tablespoons hemp seeds
  • 2 tablespoons cacao powder
  • 2 tablespoons cacao nibs
  • 3 tablespoons coconut oil

Chocolate topping

  • 200 g coconut butter
  • 2 tablespoons cacao powder
  • 1 tablespoon hemp seeds
  • 50 g hazelnuts roasted, finely chopped
  • 3-4 tablespoons agave
  • 1 tablespoon coconut oil
  • 2-3 tablespoons almond milk or any other alternative, if needed

Instructions

First layer - base

  1. Place walnuts, almonds, oats, coconut chips in a food processor and blend until they are finely ground. Drain dates and cranberries and squeeze out any excess water. Add them to the food processor along with chia, sesame, hemp seeds, cacao powder, cacao nibs and coconut oil.
  2. Process until mixture sticks together and forms a ball. Stir or pulse in chopped hazelnuts until just combined.
  3. Line the square pan (20 x 20 cm) with baking paper. Evenly press the mixture into prepared pan until smooth. Place in the fridge for about 10 minutes.

Chocolate topping

  1. For the chocolate topping, melt the coconut cream over low heat in a medium pot. 

  2. Remove from heat and whisk in the cacao powder, hemp seeds, chopped hazelnuts, agave, coconut oil until combined and smooth. If the mixture is too thick, add 2-3 tablespoons of almond milk or any other alternative.
  3. Remove the brownies from the fridge and pour on the chocolate topping. Spread out evenly.
  4. You can decorate your cake with roasted hazelnuts or hemp seeds. Refrigerate brownies for at least 2 hours to set. Cut and serve. Store any leftovers in the fridge.


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