real raw kitchen: RECIPE: basic raw brownies

Friday, June 8, 2012

RECIPE: basic raw brownies

You guys. Seriously. I killed it today with this batch of brownies. You MUST try this as soon as possible.

Most Americans have an imbalance in their Omegas with their 6s largely outweighing their 3s. A quick fix to this is to add more Omega-3 rich foods to your diet (versus trying to cut back on Omega-6). One can do this with flax, flax oil, (a popular oil, Udos oil), walnuts, or hemp. I use pure hemp protein in a lot of my smoothies but today I used walnuts in what has been the best Friday discovery ever ...

Recipe from AngelIsRaw

Raw Brownies (with Frosting)
1 cup pecans or walnuts (soak for 1 hour)
1 cup dates (soak for 1 hour)
5 tablespoons raw cacao powder
4 tablespoons shredded unsweetened coconut
2 tablespoons raw honey or maple syrup
1/4 teaspoon sea salt


Place walnuts alone in your food processor and process until the walnuts become small and crumbly. Add the dates and process again until the mixture sticks together and the dates are well processed. Add the remaining ingredients and process again until the mixture is incorporated.

Dump the mixture into a brownie dish or small cake pan lined with wax paper. Using another sheet of wax paper press the mixture into the dish until evenly disbursed. Refrigerate this raw brownie recipe for a couple of hours.

 By the way, this is actually a raw brownie recipe that keeps its shape! So it can be good for serving to non-raw fooders because the presentation of this raw brownie recipe is good when chilled.

 Store this raw brownie recipe in the refrigerator ... if it lasts that long!



Raw Chocolate Frosting
1 cup dates (soak for 1 hour)
1/4 cup raw cacao (cocoa) powder
1/4 cup cold-pressed coconut oil / butter
3/4 cup water (or a tiny bit more if needed - try to keep at 3/4 cup or so though)

Place all ingredients in a high-speed blender and blend. Blend, scraping down the sides if necessary, to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender.

You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness. Pour over the top and return to the refrigerator to set. Brownies should be ready within an hour or two.


It. Is. Divine.




4 comments:

  1. OH MY GOODNESS! These are insane! My brownie-loving unraw husband just died for them. As did I, of course. Good job girl!

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    1. I'm so glad!!! I feel like these brownies are a winning recipe no matter who you are and I'm so happy to see others feel the same :)

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  2. I just tried making a double batch of the "frosting" and made it as mousse cups. Still AMAZING! It made about 5 1/2 c servings. You are genius. It's a refreshing/healthy option for serious 'time of the month' chocolate cravings!

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    1. hahaha!! I do the same exact thing with the frosting and make little mousse cups as well (actually, I've used it in my mousse cups recipe!) and you're right. It's the BEST craving fix. My favorite is using it all mixed with a ton of different berries-strawberries, blueberries and raspberries- or even cherries. The tart berries with this frosting/mousse is divine. You should try it!

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