Cauliflower Walnut Brownies
These melt-in-your-mouth Cauliflower Walnut Brownies are soft and fudgy thanks to the steamed cauliflower, with absolutely NO vegetable aftertaste. They’re vegan, gluten-free, and the most delicious way to get an extra serving of veggies!
Servings: 16 squares
Ingredients
- 2 cups cauliflower florets
- 1 cup dates pitted
- 1/2 cup unsweetened non-dairy milk such as coconut, almond, or oat
- 3 tablespoons natural almond butter or sub peanut, cashew, or sunflower seed butter
- 1 teaspoon vanilla extract
- 1/2 cup gluten-free oat flour {See Notes}
- 1/4 cup raw cacao powder
- 1/2 teaspoon baking powder
- Pinch of unrefined sea salt
- 1/4 cup chopped walnuts optional or use other nuts/seeds
- 1/4 cup dark chocolate chips
Instructions
- Bring a small pot of water to a boil. Chop cauliflower florets into small pieces and place in a steamer basket on top of the pot. Cover and let it steam for about 10 minutes until soft. Set aside and let it cool down for 30 minutes or more.
- Preheat the oven to 350 F/175 C and line a 7x7 inch pan with parchment paper.
- Add the first 5 ingredients (steamed cauliflower, dates, milk, nut/seed butter, and vanilla) to a blender or food processor and blend until completely smooth.
- Add the next 4 ingredients (oat flour, cacao powder, baking powder, and salt) and blend until evenly incorporated. Stir in the chopped walnuts and dark chocolate chips.
- Bake in the oven at 350 F for 45-50 minutes, until the top is shiny and set and starts to crack.
- Let it cool down for at least 15 minutes before trying to cut. Enjoy and store leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Notes
If you don’t have oat flour, you can grind 1/3 cup steel-cut or 1/2 cup rolled oats in a high-speed blender or a coffee grinder.