Mmmmmmmmmmm – Raw Brownies!
1 cup pecans (you can use walnuts in a pinch, but pecans are much better!)
1 cup dates
5 tablespoons raw cacao (cocoa) powder
4 tablespoons shredded unsweetened coconut
2 tablespoons honey or agave nectar
1/4 teaspoon sea salt
Directions: 1. Place pecans alone in your food processor and process until the pecans become small and crumbly.
2. Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.
3. Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)
4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.
5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape!
6. Store this raw brownie recipe in the refrigerator if it lasts that long!
DON’T FORGET THE ICING!
It’s a great raw vegan icing for cakes, brownies and the like! Iced cakes or brownies should be kept in the refrigerator. Ingredients:
1 cup dates
1/4 cup raw cacao (cocoa) powder
1/4 cup coconut oil
3/4 cup water (or a tiny bit more if needed – try to keep at 3/4 cup or so though)
1. Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit.
2. Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly.
3. Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren’t actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.
4. You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness.
5. This raw chocolate icing is ready to use as soon as you pour it out of the blender.