Brownie Bites

 
7 pitted prunes
1/4 cup hot water
1 1/3 cups unbleached cane sugar (or white sugar from sugar beets)
1/2 cup soy milk, rice milk, or other non-dairy milk of choice
2 t. vanilla
1/2 t. almond extract
1 3/4 cups unbleached flour
1/4 cup cocoa powder
1 t. cinnamon
1 t. baking soda
1/2 t. sea salt
1 cup vegan chocolate chips
1/2 cup walnuts, roughly chopped
 

Line two cookie sheets with parchment paper and set aside. In a small bowl, place the prunes, pour the hot water over them, and set them aside for 15 minutes to rehydrate. Transfer the prune mixture to a blender or food processor and process for 1-2 minutes to form a smooth puree. Add the sugar, soy milk, vanilla, and almond extract, and process an additional 1 minute. In a large bowl, sift together the flour, cocoa powder, cinnamon, baking soda, and salt. Add the wet ingredients to the dry ingredients and stir well to combine. Gently fold in the chocolate chips and walnuts. Working in batches, using a 1 T. measuring spoon, portion tablespoonfuls of the dough onto the prepared cookie sheets, and space them 2 inches apart. Bake at 350 degrees for 10 minutes or until set, but still soft to the touch. Allow the brownie bites to cool on the cookie sheets for 2 minutes before transferring them to a rack to cool completely. Repeat the portioning and baking procedure for the remaining dough. Store in an airtight container.

Yield: 3 Dozen cookies

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett