Name: Double Chocolate Brownie Cup
Yield: 12
Ingredients: 6 Medjool or 12 regular dates, pitted; 1/2 banana; 1 1/2 cups unsweetened soy, hemp or almond milk; 1/2 cup raw almond butter; 2 teaspoons pure vanilla bean powder or alcohol-free vanilla extract; 2 cups chickpea flour; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 1/2 cups raw cashews; 1/2 cup hemp seeds; 1 cup unsweetened cocoa powder; 2 cups unsweetened soy, hemp or almond milk; 6 medjool or 12 regular dates, pitted

Serves

Ingredients

For the Brownie:

6 Medjool or 12 regular dates, pitted

1/2 banana

1 1/2 cups unsweetened soy, hemp or almond milk

1/2 cup raw almond butter

2 teaspoons pure vanilla bean powder or alcohol-free vanilla extract

2 cups chickpea flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

For the Frosting:

1 1/2 cups raw cashews

1/2 cup hemp seeds

1 cup unsweetened cocoa powder

2 cups unsweetened soy, hemp or almond milk

6 medjool or 12 regular dates, pitted

Instructions

Combine dates and banana in a food processor until smooth. Add non-dairy milk, almond butter and vanilla and pulse until combined.

In a mixing bowl, combine chickpea flour, cocoa powder and baking soda. Stir in date and banana mixture in batches until thoroughly combined.

Place batter in 12 small mason jars and bake for 24-26 minutes at 350 degrees F. Remove from oven and let cool.

Blend frosting ingredients in a high-powered blender until smooth. Add a dollop of frosting (or use a piping bag) to each brownie cup.

Nutrition Facts

Calories 382, Protein 13 g, Carbohydrates 50 g, Sugars 19 g, Total Fat 19.3 g, Saturated Fat 3.2 g, Cholesterol 0 mg, Sodium 166 mg, Fiber 11.1 g, Beta-Carotene 23 ug, Vitamin C 1 mg, Calcium 217 mg, Iron 5.4 mg, Folate 21 ug, Magnesium 178 mg, Potassium 656 mg, Zinc 2.7 mg, Selenium 6.6 ug

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Double Chocolate Brownie Cup