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Our favorite less guilt (high fiber) dessert! It has been modified from a recipe by one of my favorite food bloggers, Chocolate Covered Katie (chocolatecoveredkatie.com) to fit our family's plant based diet. Minus the chocolate chips of course! For added decadence, top with the tofu frosting, you won't be disappointed.
12 pitted dates
7 Tbsp water
2 tbsp milk of choice
1 tbsp pure vanilla extract
1/3 cup pumpkin purée
2 15-oz cans black beans drained and rinsed
1/3 cup cocoa powder (dark is better)
1 cup quick or rolled oats
1/2 tsp salt
1/8 tsp stevia
1 tsp baking powder
1 cup chocolate chips, divided
optional: more chocolate chips
Preheat oven to 350 F. Grease a 9-inch pan and set aside.
Heat the dates in enough water to cover them for about 30 seconds in the microwave to soften them. Drain them before putting them in the recipe and save that water to use that water in the recipe.
In a food processor, blend the beans, dates, water, milk and vanilla in food processor
Add all remaining ingredients except half of the chocolate chips for and blend for few minutes, scraping down the sides occasionally, until smooth.
Once smooth, stir in the remaining chocolate chips, and transfer the batter to the prepared pan.
Smooth down. If you don't plan to frost, press in some extra chocolate chips on the top of the brownie batter.
Bake for 20 minutes. It will seem soft and gooey when hot but will firm up in the refrigerator.
Once cool, frost if desired
The leftovers can be kept in the fridge for 3-4 days.
The best thing about this recipe is the that you can eat the raw batter!
More pictures - recipes don't always turn out like the pinterest pictures. These are some less "staged" more "real" photos from our recipes and meal prep.