June 3, 2016
I’m always on the lookout for amazing real food recipes for desserts…especially brownies! These walnut brownies do not disappoint. If you are looking for a more cake like brownie that is still rich in flavor, you will love these! This is the perfect way to satisfy those sweet tooth cravings, without loading your body up with the extra chemicals, additives and other junk. I can notice a huge different the way my body responses to the package desserts versus the homemade real food desserts! An extra bonus for me is today I’m carb loading for my half marathon in the morning; while I don’t recommend loading up on sweets (real food or otherwise) before a race…I will have just one! J
Walnut Brownies – Forks over Knives Cookbook
- 3 oz extra firm tofu, drained (yes tofu!)
- 1/3 c pitted prunes (or dates for extra sweet)
- ½ c unsweetened plant-based milk, heated until very hot not boiling
- ¾ c 100% pure maple syrup
- ½ c plus 2 tablespoons unsweetened cocoa powder
- ¾ c water, heated until very hot not boiling
- 2 teaspoons pure vanilla extract
- 1 c whole wheat pastry flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ c walnuts, chopped
- Preheat oven 325 degrees. Line 8×8 inch pan with parchment paper.
- Crumble tofu in blender. Add prunes. Pour in the hot milk and puree for about 3- seconds. Add the maple syrup and puree until smooth.
- Add cocoa powder to mixing bowl. Add the hot water and mix with a fork until mixed well.
- Add the prune mixture to the chocolate mixing bowl and stir well. Mix in the vanilla.
- Add in half of the flour and add the baking soda and salt. Mix well. Mix in the remaining flour and fold in the walnuts.
- Spread the batter into the baking pan. It will be thick, but it will spread out to the corners of the pan.
- Bake for 17-20 minutes. The top should be firm to the touch.
- Let cool for 20 minutes and serve.
Makes about 12 delicious walnut brownies!
What’s your favorite real food brownie recipe?