Sunday, 31 August 2014

Recipe: Raw Vegan Brownies

Makes 12 to 16 servings

  • 4 cups walnuts*
  • 2/3 cup raisins
  • 2/3 cup Medjool dates
  • 2/3 cup cacao powder
  • 1 tablespoon Mexican (ceylon) cinnamon
  • 2 teaspoons vanilla extract
  • 2 teaspoons finely ground star anise
  • 2 teaspoons cayenne pepper pinch of sea salt (optional)
  • 2 tablespoons water *preferably soaked 6-8 hours and dehydrated but not crucial
  • 1/2 cup maple syrup or agave nectar
  • 1/4 cup coconut oil, warmed to liquid
  • 2/3 cup cacao powder


For the brownie base:
  • Place walnuts into a food processor and grind into the consistency of a meal. Don't over process or it will release too much oil.
  • Add the raisins and dates and process until the mixture is well combined.
  • Add the cocoa powder, cinnamon, vanilla, star anise, cayenne and sea salt and process again until mixture is sticky yet still crumbly. Transfer to a large mixing bowl.
  • Add the water and mix well using your hands. It should start to resemble a dough.
  • Press mixture into an 8 x 8 inch baking pan lined with parchment paper or plastic wrap.

For the frosting:
  • Add maple syrup to the blender first followed by the coconut oil and cocoa powder. Blend well until smooth.
  • Spread topping over brownies and chill at least 1-2 hours.
  • Remove brownie by lifting up the parchment paper and slice into desired size pieces.
  • Store in the refrigerator for up to one week or in the freezer for one month.

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