Chocolate lovers rejoice! These gluten-free brownies are delicious and decadent with a twist. By using pecans instead of the traditional walnuts, plus dates and orange zest we’ve put a unique tasty spin on a old-favorite.
- Makes: 10
- Time: 15 minutes prep, 2 hours rest
Ingredients
- 1-1/2 cups pecans
- 1/2 cup Great Lakes Collagen Peptides
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons finely grated orange zest
- 1 cup (packed) pitted Medjool dates
- 2 tablespoons water
- 1 teaspoon vanilla extract
Directions
- Place 1-1/4 cups of the pecans in a food processor fitted with the steel blade. Process until finely ground, about 30 seconds.
- Add the collagen, cocoa powder, and orange zest. Process to combine.
- Add the dates, water, and vanilla. Process the dates are finely chopped and the mixture holds together when pinched between your fingers, 30-60 seconds.
- Transfer the mixture to the parchment-lined loaf pan. Press into the pan firmly and evenly.
- Chop the remaining 1/4 cup pecans, scatter on top of the brownies, and press gently to adhere.
- Refrigerate for 2 hours. Cut into squares and serve.
