coconut palm sugar

It was said that the recipient of the very first batch of these brownies polished them off, alone, in one sitting. There is no proof of this. What we do know is that they are vegan, deeply dark and fudgy. The recipe, which is based on one in Amy Chaplin's cookbook, “At Home in the Whole Food Kitchen,” uses everyday ingredients to reach that fudginess: olive oil (a proven amplifier of chocolate’s complexity) and dates (to round out the bitterness of the cocoa powder, and to act as a binder). But tahini and halvah are the two surprise players here, taking the recipe in a rich direction. The tahini disappears into the brownies, making them shockingly moist, while the halvah lends something familiar and unexpected. Regular almonds are fine; Marconas are better. You could replace the spelt flour with all-purpose for a less savory, more traditional effect.

Vegan Brownies With Tahini and Halvah

pitted dates (2/3 cup packed)

water

extra-virgin olive oil,

spelt flour

unsweetened cocoa powder

baking powder

almond milk or oat milk

maple syrup

coconut palm sugar (see Tip)

120 milliliters tahini

vanilla extract

fine sea salt

vegan bittersweet chocolate, roughly chopped

white sesame seeds

finely chopped toasted Marcona almonds

flaky sea salt

Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 minutes, then drain well.

Heat oven to 350 degrees. Line a 13-by-9-inch glass baking dish with parchment paper; brush paper and sides of pan lightly with olive oil and set aside. Sift flour, cocoa powder and baking powder into a large bowl; whisk to combine and set aside.

Place drained dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, fine sea salt and 3/4 cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula. Sprinkle evenly with sesame seeds, then almonds.

Bake until edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven, sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temperature before eating, or enjoy them cold, straight out of the fridge.

This is an indulgent-tasting snack, or after lunch treat. Full of protein from the nuts, minimal sugar but with some dark vegan chocolate, for that chocolate-lovers kick. As they are flourless they have a brownie (well, blondie in this case) like texture, and the blueberries give an extra fruity sweetness.

Flourless Nut Butter Snack Bars with Chocolate and Blueberries (gluten-free)

blueberries

maple syrup / coconut nectar / coconut sugar

(75 grams) vegan dark chocolate, chopped

(75 grams) Salted peanuts (optional) (or use any nut)

(100 grams) ground almonds / almond flour

(275 grams) smooth peanut / almond butter (any nut butter will work)

linseed/flax eggs (5 tbsp milled linseed mixed with 10 tbsp water)

tsp baking powder

tsp vanilla extract

(50 grams) maple syrup / coconut nectar / coconut sugar

non-dairy milk / water

Put the berries and water in a small saucepan on a medium heat. Let them cook for around 5 minutes, then add the 1 tbsp of maple syrup / coconut sugar

Cook for about 12 minutes altogether or until you have a thick sauce, but where berries are not completely broken down.

Leave the sauce to cool while you make the rest of the bars

Berry sauce topping

Preheat oven to 180 C. Line a baking tin or brownie tray.

Mix together the linseed/flax egg, nut butter, maple syrup / coconut palm sugar and vanilla essence.

Then add the almond flour and baking powder to the mix, and combine well.

Add the chocolate chunks and salted peanuts to the mix and combine (but keeping a small handful aside). Then transfer the whole mixture to the brownie tin.

Sprinkle the remaining chocolate and salted peanuts you kept aside on the mixture in the tin, and press them down.

Lastly spread the berry mix across the top. Press down lightly with your hands.&nbsp;

Bake for 30-35 minutes or until a skewer comes out mostly clean.

Once cooked, leave to cool before cutting into bars.&nbsp;

Store the bars in the fridge for up to 4 day (if you don’t eat them all immediately!). They can also be frozen for eating another time.

Main Base Layer

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Top 2 coconut palm sugar recipes from across the web

The most viewed coconut palm sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Brownies With Tahini and Halv...

Flourless Nut Butter Snack Bars wit...

The most viewed coconut palm sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine