Beyond delicious No-Bake Easter Egg Brownies. These are a dream. They are rich, fudgy and so addictive!
Instead of trying to create a new vegan Easter recipe, I turned my Fudgy No-Bake Brownie Bites into these gorgeous Easter treats. These 5-minute vegan brownies are so easy! You only need 6 ingredients (water doesn’t count!) and a food processor to make this awesome chocolatey dessert or healthy snack. This simple whole-food plant-based recipe delivers big chocolate flavor and a soft, chewy texture. The best part is, they are secretly healthy; they are oil-free, gluten-free, dairy-free, sugar -free (they are sweetened with dates) and packed with fiber and other amazing nutrients. But they taste like a luscious, decadent brownie. And they are the perfect Easter dessert everyone is going to love.
You can store these in the fridge for up to a week (or freeze them for up to a month). But I promise they’ll be gone way before that! Your friends and family are going to love their sweet chocolate flavor and smooth fudgy texture.
If you try these healthy Easter treats let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!
No-Bake Easter Egg Brownies
- 1 cup dates, pitted
- 2 Tbsp water
- ¼ cup cacao powder
- 3 Tbsp almond butter or peanut butter
- 3 Tbsp oat flour - use gluten-free, if necessary
- 1 tsp pure vanilla extract
- 3.5 oz or 100 grams dark chocolate, chopped
- Place dates and water in a food processor. Blend until you reach a chunky paste consistency. You might need to stop a few times and scrape down the sides.
- Add cacao powder, almond or peanut butter, oat flour and vanilla extract. And blend until smooth. The texture should be like thick cookie dough. If the dough is too sticky to handle, add a bit more oat flour.
- Divide the dough into 9 balls. Then shape each ball into an egg by flattening the dough with your hands, then using your fingers to narrow one end.
- To melt the chocolate, place the chocolate in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
- Use a fork to dip the egg into the melted chocolate. Shake off the excess chocolate then place the egg onto a parchment-lined plate or baking sheet.
- Place the eggs in the fridge (or freezer) until set. Drizzle them with the remaining chocolate. And place them back in the fridge until set.
- Store leftovers in an airtight container in the fridge for up to a week (or freeze them for up to a month).