INGREDIENTS
Base
- 1 C raw almonds(or sub walnuts)
- 1/2 C unsweetened shredded coconut
- 2 C packed dates
- 1/2 C unsweetened cacao powder
- 2 TBS water
- dash vanilla
Icing
- 3/4 C raw cashews (soaked for 2 hours and drained)
- 2 TBS raw cacao powder
- 2 TBS maple syrup
- dash vanilla
- water to add for consistency
METHOD
Base
Line a loaf pan with baking paper for easy removal and set aside. Add the almonds and coconut to the food processor and process until no large pieces of almond remain. Pour the almonds into a bowl and set aside.
Place the dates and water into the food processor and process until the dates are broken up and come together in a “dough” that looks almost like a paste. Add the almonds and coconut and the cocoa powder, salt and vanilla and pulse until combined. Don’t over mix, but be sure that everything is completely combined.
Place the mixture into the prepared loaf pan and press down firmly.
Icing
Food process cashews until fine. Add other ingredients and continue process until smooth adding a little water if needed to achieve the right consistency. Spread over base.
Pull the brownies out of pan and place on a cutting board and slice into 60 bite sized brownies. Store in an airtight container on the counter or in the fridge for up to a couple weeks.
References
http://fooddoodles.com/2012/05/16/raw-vegan-coconut-brownies/
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