Ahh, these BROWNIES – still hearing about them. I’m a lover of amaranth (seed; complete protein), and have since created a couple recipes with it as the base. It’s naturally sticky/gooey when cooked so it was easy for me to imagine where else I could make use of it. One of those thoughts being these totally fudgy, nutty brownies. Taking the ‘healthier’ route, carob powder was also a natural fit for this recipe. I have to admit, they’re SO gooey on the inside that it does require a little finesse to remove them from the pan – BUT that’s where the sturdy walnut based crust comes in. Yasss, teamwork!
- 1/2 cup medjool dates, pitted
- 1/2 cup almond flour or meal
- 1/2 cup raw walnuts
- 2 tbsp coconut oil, softened or melted
- 1/2 tsp pure vanilla
- 1/8 tsp sea salt
- 1 cup amaranth *cooked
- 3/4 cup carob powder (or 1/2cup cacao/cocoa powder)
- 1/4 cup almond butter
- 1/4 cup pure maple syrup
- 3 tbsp almond milk
- 1 tsp pure vanilla
- 1/2 tsp sea salt
- 1/4 tsp baking soda
Place all ingredients into a food processor or high speed blender. Blend until combined - should be crumb like.
Preheat the oven to 350*F. Use coconut oil to grease the mini muffin baking tray. Drop in 3/4-1tbsp of the crust mixture into each mini muffin 'spot'. Use your fingers to press down the crust firmly into the base of the pan and about halfway up the sides. Gently poke the base of each crust with a fork - will release any moisture while baking. Place in the oven and bake for 5-7mins - until golden brown. Remove and set aside.
Add all ingredients to a high speed blender. Blend on high until 'smoothish' - the amaranth may not breakdown completely depending on the type of blender used. *The batter is very sticky, so intermittently use a spatula to scrape down the sides.
Pour the prepared batter onto the top of each mini crust - just to the top of the pan; not over flowing. Gently smack the filled baking tray on the counter a couple times to remove any air bubbles. Bake for 20-25mins - the tops of the brownies should feel smooth, not sticky. Remove from the oven and allow to cool. Use a knife around the sides of the brownie to loosen, and then gently lift from the bottom of the crust using the knife.
Store in the fridge. Good for upto 7days.
~ The crust is a MUST in this recipe.
~ Some brownies will have 'tops', while others may sink in the centre. Just adds to their rustic appearance - all tastes the same.