This is a modification of the
raw choco-walnut-fruit balls I love so much. I started out trying to make another batch of those, but I was out of dates and apricots, and the mixture didn't do what I expected. So I baked it and ended up with a flourless brownie-type thing. Super delicious, healthy, and rich-tasting. Very dense, so I cut into tiny bite-sized things and try not to eat more than 2 at a sitting! All measurements are approximate.
3 c walnuts
2 c prunes
1 c dried blueberries
1.5 c dried cranberries
2 T flaxseed meal
2 T agave syrup
2 T cocoa powder
1/4 c water or as needed
Pre-heat oven to around 275F to 300F. Pulse the walnuts in a food processor until finely chopped. Add fruit, flax, agave, and cocoa and process for 30 seconds. Add water and continue processing until you have a thick, sticky, "dough". Line a rectangular baking dish with parchment paper. Press "dough" into pan - ideally, your dough will end up being about an inch thick. Bake for about 20-30 minutes or until you feel like they're done.* Cut into 24 bite-sized pieces! Will keep for a while in the fridge.
Nutrition data for 1/24th of above recipe: 197 cal, 10.3 g fat, (1.0 g sat, 7.1 g polyunsat, 1.4 g monounsat), 0 cholesterol, 2.3 mg sodium, 176.7 mg potassium, 24.9 g carb, 3.4 g fiber, 18.3 g sugars, 3.0 g protein
*I must say that one of the things I love about cooking vegan is not having to worry as much about food safety issues. With something like this, there are no eggs or butter or other things that might not be good if you don't cook them well. You can eat the "dough" raw if you like!
Annie at Meet the Shannons is veganizing her way through the Betty Crocker cookbook. Kind of a cool project. Since I had some Gardein Beefless Tips in the freezer, I tried out the Osso Bucco recipe the other day. It came out a little salty, but seriously delicious and easy to make. Next time I'll cut back on the boullion. I served the mashed potatoes and beefless tips with side of golden beet and asparagus from my garden (steamed), which was perfect.