For my husband’s recent birthday I made for him some raw chocolate brownies that were OUT OF THIS WORLD! The original recipe comes from THRIVE magazine but I think there were some typos, so I’m going to retype the recipe here as I made it.
The flavor is dark and rich espresso chocolate and the texture is creamy with a salty crunch. You don’t need much. A small square will do. And it is made even more wonderful by a small scoop of cashew or almond nice cream with several cacao nibs sprinkled on top. Wow!
The printed recipe says it serves 20. Hmpf. I say it serves 2 for about 5 days, so 10. That was our experience anyway.
Ingredients
• 1 and 1/4 cups shelled walnuts (raw preferred)
• 1 cup shelled, unsalted almonds (raw preferred)
• 1/4 cup shelled pistachios (I used salted, roasted but you can use raw if you can find them)
• 2 cups pitted dates
• 1 cup raw cacao powder (not cocoa – which is cooked – powder)
• 1/4 cup raw cacao nibs
• 1 tablespoon melted organic coconut oil
• 2 teaspoons espresso grounds
• 1 teaspoon sea salt
• 1 teaspoon maca powder
• a dash of cinnamon
Instructions
1. In a food processor, grind the walnuts, almonds, and pistachios until mostly fine.
2. Add pitted dates – a few at a time. Use a spatula to scrape the sides if necessary. Repeat pulsing until mixture is blended.
3. Add cocoa powder and pulse to combine.
4. In a large mixing bowl, pour in the nut/date/cacao mixture and add melted coconut oil, cacao nibs, and other remaining ingredients. Stir with spatula or hands.
5. Line a 7 x 7 square pan with parchment paper then pour the brownie mix in. Start to evenly press down until you form a compact brownie. Chill for at least 30 minutes in the refrigerator.
6. Cut into squares and enjoy!
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