Ingredients:

1½ cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder (or black cocoa)
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon white or apple cider vinegar
1 teaspoon vanilla extract
6 tablespoons vegetable oil
1 cup cooled brewed coffee (or water)
Instructions:

Preheat to 375°F. Grease an 8-inch round or square pan.
Mix the flour, cocoa, baking soda, salt and the sugar. Poke three holes into the mix. Pour the vanilla, vinegar, and oil into each hole.
Add the coffee and stir the ingredients until well blended. Add to the pan.
Bake for 35 minutes, or until the top is set but springy. Cool the cake in the pan, then top with the frosting of your choice or enjoy plain.

These Almond Butter Brownies are Vegan, Grain Free, Oil Free, and Sweetened only with Fruit! They’re fudgy and decadent, but also nutritious – made with only 8 ingredients!

INGREDIENTS
1 packed cup pitted Medjool Dates
¾ cup Cacao Powder
1 cup Almond Butter
⅓ cup Plant Milk
1 Flax Egg (1 tbsp Ground Flax + 3 tbsp Water)
1 tsp Vanilla Extract
½ tbsp Baking Powder
½ tsp Salt
½ cup Chocolate Chips or Chunks, plus more to sprinkle on top

INSTRUCTIONS
Preheat the oven to 350F.
In a small bowl, combine the Ground Flax with Water to form a Flax Egg. Let sit for 5 Minutes to thicken.
Add all ingredients, to the Food Processor, except for the Chocolate Chips. Blend for 60 seconds, or until the batter is thick and smooth.
Next, pour the Chocolate Chips into the Food Processor and pulse until evenly distributed.
Line or Grease a 9×9″ baking pan, and spread the Brownie Batter evenly into it using a spatula.
Bake for 15-18 Minutes, then let cool completely. The Brownies may not look cooked when they first come out of the oven but will thicken as they cool.
Once cool, slice and enjoy! Leftovers are best kept at room temperature for up to 3 days, or the fridge for up to one week. You can also freeze these and thaw as needed.

Makes about 12 Chocolate Energy Bars:
2 cups chopped, pitted Medjool dates
2 cups raw cashews
1 cup raw or roasted unsalted almonds
3/4 cup high-quality unsweetened cocoa powder (I used Guittard Cocoa Rouge)
2 tablespoons coconut oil
1/2 cup unsweetened shredded coconut
2 teaspoons vanilla extract
1 to 2 tablespoon cold espresso coffee or water,
1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
very small pinch cayenne

Makes about 6 Chocolate Energy Bars:
1 cups chopped, pitted Medjool dates
1 cups raw cashews
1/2 cup raw or roasted unsalted almonds
1/3-1/2 cup high-quality unsweetened cocoa powder (I use Cacao)
1 tablespoons coconut oil
1/4 cup unsweetened shredded coconut (I used sweetened w/o issue)
1 teaspoons vanilla extract
1 to 2 tablespoon cold espresso coffee or water,
1/4 teaspoon kosher salt (or 1/8 teaspoon fine salt)
very small pinch cayenne

first batch was a little dry....May soak the dates or add more coffee.

Source

https://foodwishes.blogspot.com/2009/11/oh-fudge-carnations-classic-chocolate.html

Ingredients:
2 tablespoons butter or margarine
2/3 cup evaporated milk
1-1/2 cups granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups (4 ounces) miniature marshmallows
1 1/2 cups (9 ounces) semisweet chocolate chips
1/2 cup chopped pecans or walnuts, optional

Instructions

Add butter, evaporated milk, sugar, salt to heavy pan on medium heat until simmering.
Simmer for five minutes
Turn heat OFF
Add vanilla extract.
Add chocolate
Add marshmallows
Stir until smooth
Pour into 9x9 pan lined w/ plastic wrap (or foil?)
let cool until room temp
wrap/cover w/ plastic wrap and chill overnight or until hard.

This looks really good...