Edit

Healthy Vegan Dessert Recipes

  • Easy 7 Ingredients
  • 30 min Prep 15 min - Cook 15 min
  • Coups 10 Servings

INGREDIENTS

  • ¼ cup of warm water
  • ½ cup of salted butter of peanut
  • 2 cups of tightly packed dates, properly pitted and completely drained
  • 2 tablespoon of properly melted oil of coconut
  • 1/3 cup of dairy-free chips of dark chocolate
  • ½ cup of roughly and properly chopped raw walnuts
  • 1/3 cup of unsweetened powder of cocoa or cocoa

DIRECTIONS

  1. Preheat the oven. First of all, preheat the oven to a temperature of 350 degrees F as it will save your time. And then line a standard sized loaf pan with paper of parchment. Then set it aside.
  2. Add the dates. Now, add the dates to the processor of food and blend properly until small sized bits or a ball forms. And, if your processor of food has some difficult time processing the dates properly. Then, make sure that the dates have no pits and dates are sticky and fresh. If they will be very dry they may have a difficult time in blending. Once they are properly mixed, separate all the dates into proper chunks through a spoon. Thereafter, add some hot water and mix until a sticky paste of date forms. Scrap down the sides as required. Add coconut oil, peanut butter, and powder of cocoa and pulse them until good sticky batter forms. Make sure that it is thick and tacky. At last, add the chips of chocolate and walnuts and then again pulse in order to incorporate.

  1. Transfer the batter. Now, transfer the batter to a pan (lined loaf) and spread it into an equal and even layer. To make a smooth top, just lay some paper of parchment of it. And gently use an object with a flat bottom to press into an equal layer.
  2. Bake it. Bake it on the rack (center) for around 15 minutes. Make sure that the edges are slightly dry. Remove it from the oven and allow it to cool in pan for around 10 minutes. Thereafter, properly lift it out of the pan through the edges of parchment paper. And allow it to cool on a plate or rack (cooling) for minimum 20 minutes, before slicing it. Enjoy cool or warmed. Store the remaining food by covering for up to 3 days in the refrigerator.

NOTES

  • If you want it free of peanut, then cashew, almond, or even some sesame butter would also work well.
  • In place of oil, you can also try subbing something like more seed butter or nut.
Maybe you are interested in