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No-Bake, Almonds, Cocoa and Cranberry Brownies Bites
2020-11-19
https://www.metro.ca/userfiles/image/recipes/bouchees-brownies-sans-cuisson-amandes-canneberges-cacao-11411.jpg
PT20M
PT00M
PT2H20M
Line a 20-cm square baking pan with parchment paper. Set aside.Put the dates, almonds, maple syrup, and melted butter in a food processor. Pulse until you get a fine texture.Add the cocoa powder, cranberries, raisins, and pistachios. Pulse until you get a fine texture.Press the mixture into the baking pan.Place in the fridge or freezer for 2 to 4 hours or until firm.Remove from the baking pan. Slice into bite-sized pieces.Dip in the melted chocolate. Add the salt or pistachios on top.Let cool until the chocolate hardens.• Can be kept in the fridge for 7 days.• Use vegan butter instead of regular butter for a vegan version.
8
Metro
3
13
5
1
1 container (340 g) Medjool dates pitted
1 1/2 cups (375 ml) Irresistibles almonds
1/4 cup (60 ml) Irresistibles maple syrup
1/4 cup (60 ml) melted butter
1 cup (250 ml) cocoa powder
1 cup (250 ml) Irresistibles dried cranberries
1/2 cup (125 ml) Irresistibles golden raisins
1/2 cup (125 ml) Irresistibles shelled pistachios
Topping:
melted dark, white or Toblerone chocolate
fleur de sel
chopped pistachios
No-Bake, Almonds, Cocoa and Cranberry Brownies Bites
8
Desserts
0:20
Preparation
0:00
COOKING
2:20
TOTAL TIME
Ingredients
-
1 container
(340 g)Medjool dates pitted
-
1 1/2 cups
(375 ml)Irresistibles almonds
-
1/4 cup
(60 ml)Irresistibles maple syrup
-
1/4 cup
(60 ml)melted butter
-
1 cup
(250 ml)cocoa powder
-
1 cup
(250 ml)Irresistibles dried cranberries
-
1/2 cup
(125 ml)Irresistibles golden raisins
-
1/2 cup
(125 ml)Irresistibles shelled pistachios
-
Topping:
-
melted dark, white or Toblerone chocolate
-
fleur de sel
-
chopped pistachios
Preparation
Line a 20-cm square baking pan with parchment paper. Set aside.
Put the dates, almonds, maple syrup, and melted butter in a food processor. Pulse until you get a fine texture.
Add the cocoa powder, cranberries, raisins, and pistachios. Pulse until you get a fine texture.
Press the mixture into the baking pan.
Place in the fridge or freezer for 2 to 4 hours or until firm.
Remove from the baking pan. Slice into bite-sized pieces.
Dip in the melted chocolate. Add the salt or pistachios on top.
Let cool until the chocolate hardens.
• Can be kept in the fridge for 7 days.
• Use vegan butter instead of regular butter for a vegan version.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
