Peanut Butter-
Banana Brownies
1 hour 20 minutes l Makes
16 brownies
Wait until just before serving to top
these brownies with banana slices.
2 Tbsp. flaxseed meal
3/4 cup whole pitted dates,
chopped (4 oz.)
1/2 cup mashed banana
1/2 cup unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
1/4 cup natural no-salt-added
peanut butter
2 tsp. pure vanilla extract
1 cup quick-cooking rolled
oats, ground
1/3 cup unsweetened cocoa
powder
2 Tbsp. pure cane sugar
(^1) 1/2 tsp. regular or sodium-free
baking powder
1/2 tsp. fine sea salt
1 Tbsp. powdered sugar
2 bananas
- Preheat oven to 350°F. In a small
bowl combine flaxseed meal with
6 Tbsp. water; let stand 5 minutes.
Place dates in another bowl; add
boiling water to cover. Let stand
5 minutes; drain. Line an 8-inch
square baking pan with foil. - In a blender or food processor
combine flaxseed mixture, drained
dates, mashed banana, milk, peanut
butter, and vanilla. Cover and blend
until smooth. - In a large bowl combine the next
five ingredients (through salt). Add
blended date mixture; stir together
just until moistened. Spoon into the
prepared pan, spreading evenly. - Bake about 25 minutes or until
puffed and set. Cool on a wire rack
at least 30 minutes. - Using a fine-mesh sieve, dust
brownies with powdered sugar.
Cut into 16 brownies. Thinly slice
bananas. Fan slices over the tops of
brownies. Serve immediately.
Mexican Chocolate Bites
pictured on page 90
25 minutes l Makes 12 bites
Dusting the bites with cocoa is prettier
on the plate, but you can roll them in
cocoa for a more intense chocolate
experience.1 cup Medjool dates, pitted
1/3 cup quick-cooking rolled oats
2 tsp. pure maple syrup
1 tsp. chili powder
1/2 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
2 Tbsp. unsweetened cocoa
powder- Place dates in a medium bowl;
add boiling water to cover. Let stand
10 minutes. Drain dates well. Place
in a food processor with the next
five ingredients (through cinnamon).
Process until smooth. - Drop date mixture by tablespoons
onto waxed paper. Moisten hands with
water and roll each bite into a ball.
Dust the bites with cocoa. Place bites
in an airtight container and refrigerate
until ready to serve or up to 1 week, or
freeze up to 1 month.