It's Valentine's Day, my kids are running around wild and I'm in pijamas. It's 'heart's party' Day for my daughter so I better get ready for the big day. But I didn't want to leave you empty handed on this fun, loved-filled day. Here's my treat to you, a guilt free, healthy piece of chocolately goodness. Enjoy. xo
Raw Brownies with Simplicity Raw Chocolate Frosting
inspired by Better than Brownies from Eat Raw Vegan
1/3 Cup whole raw almonds
2/3 Cup raw walnuts
3/4 Cup pitted dates or 6 medjool dates, pitted*
6 Tbs raw cocoa powder
1/2 tsp flaxmeal
1/2 tsp vanilla
2 Tbs organic pure maple syrup
2 pinches himalayan or celtic salt
2-6 drops Stevia**
optional- 1 tsp fine ground decaf coffee (note-this is not raw!)
* I've used honey dates (cheaper) while trying out this recipe and it broke my food processor. They were too tough. If you use these, make sure to soak them until pliable. The medjool dates are better for processing and taste like caramel. Totally divine. Store in the fridge and leave out at room temperature before using, or soak in warm water for a few minutes before blending, make sure to dry them off with a clean cloth before placing them in food processor.
**This recipe doesn't require Stevia, but you may find that it's not sweet enough. Use 1-2 drops at a time until desired sweetness. You will NOT taste an aftertaste when used with other sweetners, it will give that extra sweet kick you're looking for and will not change the texture of the recipe. Love it!
Place all ingredients in Food processor and blend until its the smooth consistency of top soil. Put in a small square container (5-6 inches) and pat down with fingers. Don't pat it down too hard, you want a little air in your brownies, not a power bar.
Refrigerate for a couple of hours before serving.
Frost with Simplicity Raw Chocolate Frosting, recipe below.
Simplicity Raw Chocolate Frosting
Adapted from Heather Pace's Raw Chocolate Sauce from her blog Sweetly Raw. I love this blog!
This frosting is pipeable! use to decorate as you would with a conventional buttercream icing.
1 Cup raw cocoa/cacao powder
3/4 Cup organic pure Maple Syrup
2 tsp water
1 tsp vanilla
1 pinch himalayan or celtic salt
1/2 Cup melted coconut oil
* Add to sweeten. Start with 2 drops. (I don't always add Stevia, it depends on my mood, this frosting is sweet enough without it.)
Add all ingredients into a blender or magic bullet except for the coconut oil. Blend, then add oil at the end. Store in the fridge until firm, then keep in fridge or counter for the week. Leave at room temperature before spreading on your brownies or other baked (or unbaked) goods.
Melt frosting and add a couple of tablespoons water to use as a chocolate sauce for ice cream or mousse. Enjoy! xoxo