My new trainer is really kicking my ass, but I love it! Saturday was our first real session, and I left the studio with my legs feeling like rubber. I’m pretty fit, and she had my legs feeling like jelly. Seriously, I have never had a trainer actually make my legs shake before, it was insane! Insanely awesome, that is! My session today was almost as tough. Legs like jello, walking like the tin man, the whole shebang. The only downside to this is that it has killed my desire to run as of late. Well, maybe not the desire, but certainly the physical will. I will aim to run at least twice this week. Hopefully I wont be as brutally sore tomorrow as I am right now. Speaking of, I guess I have a date with the foam roller after I finish this entry…. That I am NOT looking forward to, but it is a necessary evil.

Do you know what is not evil? The brownie recipe I am about to share with you. Before I do, I must confess something. I’m not a huge fan of brownies. In fact, I’ve never really understood all the hype. I mean, I don’t hate them or anything like that, but I just don’t find them spectacular. However, since trying a certain recipe from my brother in laws girlfriend, I have become a bit of a convert. The beauty of these is that they are flour-less, egg-less, milk-less, no extra sugar, and all around healthy. Don’t get me wrong, I have no real qualms with any of those ingredients (well, maybe the flour), and I am usually quite sceptical of foods that make all those claims. One thing they usually leave out is ‘tasty’. These brownies have lived up to the hype.

This is not the first version of vegan no bake brownies, and I doubt they will be the last. This is just my tasty, tweaked version. 

Vegan No Bake Brownies (AKA The BEST BROWNIES EVER!)

2 cups of dates, pitted
1 cup walnut halves
1/4 cup shredded unsweetened coconut
1/4 cup cocoa powder
1/4 cup cacao nibs
1 tsp vanilla extract

Place all ingredients in food processor or super strong blender like a vita mix. Pulse ingredients together until it has a coarse sticky meal-y texture. Don’t pulse for too long, or you will release a lot of oil from the nuts. Pour mixture into a 9X9 pan and press flat and even. Place brownies in the fridge for 15 minutes, cut and enjoy!

Makes around 16 small squares.

These are so easy, it’s ridiculous. They are also healthy (although they sure don’t taste like they should be!), and best of all, satisfying. I find with most baking it’s hard for me to find the off button, but I can have one (OK, maybe 2) and not want to eat the whole pan. Oh, and don’t worry about not adding any sweetener, the dates make it plenty sweet!

And, finally, I am going to join my first sew along! It’s called Sew Colette 2.0, and it will feature all of the Colette patterns. I have enough of them now that I can certainly participate, and I’ll get some handy tips to boot. This actually couldn’t have come at a better time, I finished the Ginger skirt last night, and it is not the most flattering thing I have ever made. I have a super high, short waist, and this skirt emphasises it in the worst way possible. I need to adjust the pattern to have it sit much lower without losing the basic structure. Hopefully I’ll pick up some great fitting tips.

I hope you like the brownies!


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