I love baking, and even more so I love baking with the kiddos because I know how much I loved to do it when I was young and its served me well as an adult that can do a thing or 2 in the kitchen 😉
Me & my mini chefs took on a raw ️chocolate vegan brownie endeavor even while I was holding my 12 week old nephew.
They had a blast and they gobbled up their brownie before it even had time to set up in the fridge. Its always fun to pick recipes with them that don’t involve the oven sometimes. It lets them do all the steps and I don’t have to worry about anyone getting burnt 😀
This recipe makes enough for 8-9 good sized servings so that you don’t have a huge pan sitting around to eat all on your own ((I’ve learned my lessons)). Although there aren’t refined sugars in this recipe don’t forget that dates and maple syrup are loaded with sugar so this is still an occasional treat, we just get some nutrition while we are treating ❤
1.5c. pitted dated
3T. cacao powder
1t. pure vanilla extract
1/4t. Himalayan Salt
1 packet plain instant oatmeal, unprepared
2T. cacao powder
2T. pure maple syrup
1/2t. pure vanilla extract
Place all brownie ingredients into food processor and process until smooth ball of batter forms. Lightly Grease a small baking dish (I used a rectangular 3 cup pyrex glass dish). Press batter evenly through baking dish using wax paper. Whisk icing ingredients together in a small bowl. Spread over brownies and refrigerate for at least an hour. Cut into 8 pieces and serve & enjoy!