Loaded Brownie

On this episode of Recipe Rehab the chefs meet the Shepherd family and their chocolaty loaded frosted brownie. They love this dessert, but it has nearly 1313 calories per plate! Our two chefs will battle it out to see who can rehab that recipe and make it more nutritious, but just as delicious.



Yellow Recipe

Serves 16

Cook time: 5 minutes

Prep time: 40 minutes


For the brownies:

6 pitted dates, soaked in hot water for 10 minutes

½ cup whole pecans

½ cup whole walnuts
1/3 cup sliced almonds
½ cup hemp seeds
¼ cup flax seeds
¼ cup + 1 teaspoon cacao nibs
2 tablespoons chia seeds
1 teaspoon pure vanilla extract
1 pinch of kosher salt
¼ cup of fresh mint leaves, plus more for garnish

For the chocolate drizzle:

¼ cup coconut oil
heaping ¼ cup unsweetened cocoa powder
1½ tablespoons maple syrup or honey
½ teaspoon pure vanilla extract
1 cinnamon stick


For the cashew cream:

1 cup raw cashews, soaked in warm water for at least 15 minutes
¾ tablespoons mint extract
1 tablespoon maple syrup



Prepare your equipment and ingredients:

Line a 9 x 9 baking dish with wax paper.

Soak 6 dates in hot water. Soak 1 cup of cashews in water.


Make your brownie mixture:

To the bowl of a food processor, add 6 pitted dates that have soaked in hot water, ½ a cup of pecans, ½ a cup of walnuts, 1/3 cup of sliced almonds, ½ cup of hemp seeds, ¼ cup of flax seeds, ¼ cup of cacao nibs, 2 tablespoons chia seeds, 1 teaspoon vanilla extract, a pinch of kosher salt, and a ¼ cup of fresh mint leaves. Pulse all of the ingredients until a dough-like consistency forms.


Transfer the dough to a baking dish:

Press the dough evenly into the lined baking dish, and place in the freezer to set for 30 minutes.

While the brownie is freezing, make the chocolate drizzle, and then the cashew cream.


Make the chocolate shell:

In a small saucepan, add a ¼ cup of coconut oil, a heaping ¼ cup of unsweetened cocoa powder, 1½ tablespoons of maple syrup, ½ a teaspoon of vanilla extract, and 1 cinnamon stick. Heat the mixture over medium low heat, stirring to incorporate, for 2-3 minutes. Turn off the heat, remove the cinnamon stick, and allow the mixture to cool a little.


Pour the chocolate drizzle over the brownie:

After the brownie has frozen for 30 minutes, pour the mixture on top of the brownie and place back in freezer for at least 15 more minutes, or up to overnight.

While the chocolate shell is setting, begin your mint cashew cream.


Blend the cashew cream:

In a high-powered blender, add the 1 cup soaked cashews, 1½ tablespoons mint extract, and 2 tablespoons maple syrup. Blend until a creamy consistency forms. Once blended, refrigerate the cashew cream until you are ready to serve your brownies.


To assemble the dessert:

Take the brownies out of the freezer. Cut them equally into squares. To cut the brownies more easily, run your knife under very hot water first.

Serve each brownie with a dollop of the mint cashew cream, and enjoy.


Nutritional information: (per serving)

Per Serving (1/16 of recipe)

Calories:          238.7

Total Sugars:      9.124 g

Total Fat:         18.6 g

Saturated Fat:     5.511 g

Cholesterol:       0 mg

Protein:           6.306 g

Carbohydrate:      17.7 g

Dietary Fiber:     5.013 g

Calcium:           51.7 mg

Iron:              4.962 mg

Magnesium:         69.9 mg

Potassium:         283.1 mg

Sodium:            7.466 mg