Tropical Treats: Immunity boosting Sugar-free Chewy Chocolate Date Brownies

By on March 10, 2014

All the goodness of the tropics come together in these vegan chewy chocolate brownies which get their signature crunch from walnuts, dates, coconut and banana,  not to mention fresh raw beets, carrots, and zucchini.  What a good way to get your fruits and vegetables.  Yum!

Dr. Joel Fuhrman provided the base recipe for what he calls Never-Get-Sick Chocolate Cake. Of course, I had to tinker with it and make some improvements.

This sugar-free brownie helps build your immune system. Just small squares are better than cake, better than brownies, and sure to satisfy your cravings for sweet stuff.
If you’d like to up the ante, you could spread the brownies straight out of the oven with a thin piece of dark chocolate and smear it to make a fine, thin chocolate cloak.

And I quote Dr. Fuhrman, who says, “Never have another sick day again! Arm your body’s defense system, fight fatigue and live better for longer with this immunity-boosting treat.”

Besides all that, this brownie tastes great, gives you plenty to chew on, and is satisfying. I cut them into small domino sized pieces. Yum!

Serves 12

1 2/3 cups whole-wheat pastry flour
1 teaspoon baking powder
1 tablespoon soda
3 cups pitted dates
1 cup pineapple chunks in own juice, drained
1 medium ripe banana
1 cup unsweetened applesauce.
1 cup unsweetened shredded coconut
1 cup raw organic beets, shredded (1 medium)
3/4 cup raw organic carrots, shredded (1 medium)
1/2 cup raw organic zucchini, shredded(1 small)
¼ cup natural, nonalkalized cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 3/4 cups coconut water
2 teaspoons vanilla extract

Preheat oven to 350°F. Mix flour, baking powder and baking soda in a small bowl. Set aside. Coat a 9 x 13”inch baking pan with baker’s cooking spray.

In a food processor use the steel blade to process dates, pineapple and banana to a fine chop.
In a large bowl, mix coconut, grated beets, carrots, zucchini, cocoa powder, currants, walnuts, coconut water, vanilla and flour mixture. Add the date mixture and mix well.
Spread into the prepared baking pan.

Bake for 1 hour or until a toothpick inserted into the center comes out clean.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”