In the middle of summer, the mere thought of turning on the oven can make you break out in a sweat. So if you're craving a chocolate dessert, try this no-heat-required brownie recipe from The No-Cook, No-Bake Cookbook by Matt Kadey. These vegan, gluten-free goodies are rich and fudge-like, and they taste even better after a day or two in the fridge. Add a touch of cayenne or chili powder if you like a spicy kick.
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1 1/2 cups dried Mission figs, stems removed
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/4 cup unsalted almond butter (or other nut butter of choice)
3 tablespoons pure maple syrup
1 teaspoon vanilla extract or chocolate extract
1 teaspoon instant espresso powder (optional)
1 teaspoon ground cinnamon
1/8 teaspoon sea salt
1/2 cup chopped walnuts
Place figs in a bowl, cover with water, and soak for 2 hours. Drain figs and place in a food processor container with almond flour, cocoa powder, almond butter, maple syrup, flavor extract, espresso powder if using, cinnamon, and salt. Blend until mixture begins to clump together. Pulse in walnuts. Place mixture in a greased or parchment paper–lined 8-inch square pan. Using damp fingers, press mixture into pan until about 3/4-inch thick. Place in refrigerator to firm up, about 1 hour.
Nutrition score per serving: 186 calories, 12g fat (1g saturated), 21g carbs, 5g protein, 5g fiber, 35mg sodium
Adapted from The No-Cook, No-Bake Cookbook by Matt Kadey. Copyright 2013. Published by Ulysses Press. Used with permission.