Makes 16 to 20 brownies


  • 2 1/2 cups loosely packed pitted dates
  • 1 1/2 cups walnuts
  • 6 Tbsp. plus 1/4 cup cacao powder or unsweetened cocoa powder, divided
  • 1 1/2 tsp. plus 1/2 tsp. vanilla extract, divided
  • 2 tsp. water
  • 3/8 tsp. salt
  • 1/4 cup pure maple syrup
  • 2 Tbsp. vegetable oil or melted coconut oil


    Combine the dates, nuts, the 6 tablespoons cacao powder, 1 1/2 teaspoons of the vanilla, the water and the salt in a high-quality food processor. Process until completely smooth.

    Lightly grease an 8-inch square baking dish, or line with parchment or waxed paper. Transfer the dough to the baking dish and press very firmly into the pan with your hands until the dough evenly covers the pan.

    In a medium mixing bowl, combine the remaining 1/4 cup cacao powder, the remaining 1/2 teaspoon vanilla, the maple syrup and the oil and stir to form a paste. Spread the paste evenly over the dough in the pan.

    Refrigerate for at least 2 hours to set, then cut into squares. Refrigerate leftovers in a covered container for up to 2 weeks, or freeze for up to 2 months.

    Per frosted brownie
    Calories: 140
    Fat: 7 g
    Fiber: 3.5 g
    Carbs: 20 g
    Protein: 3.5 g
    Weight Watchers PointsPlus® Value 4

    Recipe from Chocolate-Covered Katie by Katie Higgins. Copyright © 2015 by Katie Higgins. Used with permission by Grand Central Life & Style. All rights reserved.

    Next Story