FIG AND COCONUT BROWNIES

These flourless, vegan brownies from MindBodyGreen are packed with superfoods, antioxidants, protein and healthy fats. They turn out consistently perfect and fool every kid I’ve “tricked” so far.

Ingredients:½ cup raw almonds½ cup dried pitted dates½ cup raw organic cacao powder1/3 cup applesauce¼ cup organic coconut sugar¼ cup light canned coconut milk¼ cup organic coconut shreds5-6 stemmed dried figs2 Tbsp. organic unrefined coconut oil1/2 tsp. baking soda1/4 tsp. sea saltOptional: sea salt flakes to top

Directions:Blend almonds in food processor until ground.Pulse in the dry ingredients (cacao, sugar, salt, and baking soda).Next, add the dates, figs, coconut milk, coconut oil, coconut shreds, and blend until you have a smooth batter.In a medium bowl, stir applesauce into the batter.Grease an 8x8” pan lined with foil and spread batter evenly on the foil (optionally, top with flaky sea salt).Bake at 325 degrees for 25 minutes, or until toothpick comes out clean.Let cool about 10 minutes before cutting. They’re great once cooled, but they’re best the next day from the refrigerator.

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FIG AND COCONUT BROWNIES

These flourless, vegan brownies from MindBodyGreen are packed with superfoods, antioxidants, protein and healthy fats. They turn out consistently perfect and fool every kid I’ve “tricked” so far.

Ingredients:½ cup raw almonds½ cup dried pitted dates½ cup raw organic cacao powder1/3 cup applesauce¼ cup organic coconut sugar¼ cup light canned coconut milk¼ cup organic coconut shreds5-6 stemmed dried figs2 Tbsp. organic unrefined coconut oil1/2 tsp. baking soda1/4 tsp. sea saltOptional: sea salt flakes to top

Directions:Blend almonds in food processor until ground.Pulse in the dry ingredients (cacao, sugar, salt, and baking soda).Next, add the dates, figs, coconut milk, coconut oil, coconut shreds, and blend until you have a smooth batter.In a medium bowl, stir applesauce into the batter.Grease an 8x8” pan lined with foil and spread batter evenly on the foil (optionally, top with flaky sea salt).Bake at 325 degrees for 25 minutes, or until toothpick comes out clean.Let cool about 10 minutes before cutting. They’re great once cooled, but they’re best the next day from the refrigerator.