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Vegan Shamrock Brownies

PREP: 30 minutes
COOK: 25 minutes
YIELD: 8 brownies

Flourless fudgy vegan shamrock brownies coated in dark chocolate with festive green frosting, the perfect St Patty’s chocolate treat! Recipe by Feasting on Fruit!

Ingredients

  • For the Brownie
  • 1 cup (~200g) Natural Delights Medjool Dates
  • 3/4 cup (180g) almond milk
  • 1/2 cup (125g) almond butter
  • 1 tsp vanilla extract
  • 1/2 cup (50g) cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • For the frosting
  • 1 can coconut cream
  • 1–2 tsps matcha powder
  • 1–2 tbsp agave or maple syrup (optional)

Preparation

  1. Preheat the oven to 350ºF.
  2. Pit the Natural Delights Medjool Dates and blend with almond milk, almond butter, and vanilla until smooth.
  3. Transfer to a mixing bowl and stir in the remaining brownie ingredients.
  4. Spread into a greased/lined pan and bake for 23-25 minutes at 350ºF.
  5. Cool for 10 minutes, then freeze for 30 minutes.
  6. Use a cookie cutter to cut into shamrocks (or any shape you like!)
  7. For the frosting, combine all ingredients and beat with a hand mixer until fluffy and creamy. Adjust color and sweetness as desired. Chill until right before using to keep it as thick as possible.
  8. Frost cooled brownies OR dip/coat in melted dark chocolate first, then frost.
  9. Top with sprinkles and enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

A Recipe from:

Feasting on fruit-1