BEST "RAW" VEGAN BROWNIES EVA!!!



These brownies are so delicious and rich, and the BEST PART is they're VEGAN and RAW!!! If you're a chocolate lover- You'll LOVE these!!!


And GUILT-FREE!!!

How the heck is that possible you say?! It is- Just try it! My kids even love these!!! The only sugar is natural and and comes from dates and if you choose to use the icing - the maple syrup. So it's up to you if you'd like to add more or less sugar!!


Ingredients


FOR THE BROWNIES:

  1. 2 cup raw walnut pieces

  2. 1 cup hulled hemp seeds

  3. 3 cups pitted Medjool dates

  4. 1 cup raw cacao powder or dutch-processed cocoa powder

  5. 3 teaspoons pure vanilla extract

  6. 1/2 teaspoon pink Himalayan salt or fine grain sea salt

FOR THE CHOCOLATE TOPPING:

  1. 1 cup virgin coconut oil

  2. 1 cup raw cacao powder or dutch-processed cocoa powder

  3. 1/2 cup pure maple syrup (for a raw sweetener)

  4. small pinch sea salt

  5. 1/2 teaspoon pure vanilla extract

Directions

For the brownie: Line an 9×11 inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.


In a food processor, process the walnuts into a fine crumb.


Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.


Add the cacao powder, vanilla, and sea salt and process until thoroughly combined.

Evenly press the mixture into prepared square pan until smooth.

Place in the freezer for about 10 minutes.


For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.


Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice.


Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).


Store leftovers in the freezer for a chocolate treat anytime.


*Tips: You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.


*Instead of the raw chocolate topping, you can melt 3/4 cup non-dairy chocolate chips in lieu of the homemade chocolate.

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