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Gluten free and vegan, these brownies are also full of fibre, protein, and they taste great! A hint of heat from ground chipotle pepper adds a pop of flavour, and the smooth, chocolatey glaze makes them ever so pretty.
1 3/4 cups (425 mL) walnut pieces
1 1/2 cups (375 mL) unsweetened cocoa powder, divided
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) ground chipotle pepper (optional)
1/2 cup (125 mL) cooked green lentils
2 cups (500 mL) pitted Medjool dates
1/2 cup + 1 Tbsp (140 mL) maple syrup, divided
1 tsp (5 mL) vanilla extract
1/4 cup (60 mL) melted coconut oil
flaky salt, optional
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