Recently, a friend invited my family to an afternoon picnic in the park. When I asked what I could bring she replied, “How about dessert?” My first thought was, ‘Great, I’ll bring a fruit salad.” As I was about to tell her my plan, she said that someone else was on fruit salad duty. “No problem,” I said, wondering to myself what I was going to make.
I love summertime picnics and parties, but when the temperature approaches 90, as it’s been doing recently in Brooklyn, I certainly don’t feel like baking in a hot kitchen. I started looking around the Internet in search of something delicious to make without turning on the oven. I stumbled upon the perfect recipe: Eat Good 4 Life’s plum and chocolate no bake brownies.
Of course, I used Fruit Bliss plums, which, like all of our fruit, work well in these types of recipes because their high water content helps the ingredients blend and stick together. Most of the ingredients called for are pantry staples, so it was easy for me to pull this recipe together without a special trip to the store. I did, however, make some substitutions. The recipe called for peanut butter and flaxseed powder, but instead I used my favorite organic, non-GMO almond butter from Once Againas well as whole flaxseeds rather than flaxseed meal. If there were any negative consequences, I didn’t taste them.
In fact, the brownies were super easy to make – they took just 20 minutes – and delicious. Sweet and chocolatey with a great texture, and yet still healthy. I felt great bringing them to the picnic and everyone raved about them. These are now my go-to summer dessert. I will also be certain to keep them on hand throughout the fall and winter for my sweets-loving family. A guilt-free, crowd pleasing, easy-to-make dessert? Yep, these brownies achieve all that.
1 bag Fruit Bliss plums
1 cup raw or toasted almonds
1/2 cup milk chocolate chips
1/2 cup flaxseeds
1/2 cup cocoa powder
2-3 tablespoons honey
2 tablespoons almond butter
Line a baking pan of any size with a piece of parchment paper so that the paper hangs over the long edges. Set aside.
In a food processor, with the metal blade, add almonds and pulse until coarse bread crumbs have formed. Add chocolate chips and flax seed and pulse until finely chopped. Place this mixture in a bowl and set aside.
Place prunes, honey, almond butter and cocoa powder into the food processor and pulse until mixture is finely chopped and blended nicely. Add previous almond mixture into the food processor and pulse for a few seconds until well blended.
Pour and press the mixture evenly over the pan. Fold excess parchment over the mixture and refrigerate for 2 hours.
Transfer the brownies to a cutting board and cut as desired. Unrefrigerated squares are good for about a day or two.