If you have special dietary needs, holidays, especially Thanksgiving, can be difficult. Thanks to Fit Food Scientist on Instagram, run by Alexis Michel, we have a recipe that’s quick, easy, healthy and guilt-free – though this one does have nuts. This vegan dessert is grain-, refined sugar- and oil-free, is made with whole ingredients and can be prepared in under 30 minutes.
- 1 cup of whole almonds
- ¼ cup + 2 tablespoons of unsweetened cocoa powder
- 1 ½ teaspoons of vanilla extract
- ¼ cup of agave nectar (can substitute maple syrup or honey)
- ½ cup of chia gel (3 tablespoons of chia seeds with ½ cup + 1 tablespoon of water)
- ¼ cup + 3 tablespoons of coconut milk
1. Set oven to 350 ° F.
2. Combine ingredients in a food processor and mix until smooth. As you mix, pause the food processor and scrape the edges to incorporate all of the ingredients into the batter.
3. Pour mixture into a greased 8 by 8-inch pan, or one lined with parchment paper. Bake for 10 minutes.
Pecan caramel sauce
- 9 pitted Medjool dates (The size of the dates vary, so you may need to add more or less depending on how much the caramel sauce expands.)
- ¼ cup of agave nectar (can substitute honey or maple syrup)
- 1 teaspoon of vanilla extract
- 3 tablespoons of coconut milk
- 3 tablespoons of water
- Pinch of salt
- ½ cup of whole pecans
1. Soak the dates in warm water for about 15 minutes before mixing. This will add moisture and help the blending process.
2. Mix ingredients (except the pecans) in a food processor until smooth. Scrape edges as you mix.
3. Fold the pecans into the caramel sauce, then evenly spread onto brownies.
4. Bake the brownies at 350 ° F for an additional 10 minutes.
5. Place them on a cooling rack for 1 hour, then set in the refrigerator for at least 30 minutes before serving. Serve with a scoop of vanilla ice cream or homemade coconut whipped cream.
– Fatime Muriq