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raw vegan brownies: sans dehydrator!
I was supposed to be having an friend over for dinner tonight so I made a batch of my latest most favorite recipe in the world – butternut squash and red potato bisque and an experimental wfpb vegetable bake that needs refining before I post the recipe (she couldn’t make it in the end, which might have been just as well given the quality of the bake!). I also threw together a raw dessert in a last ditch attempt to not entirely abandon raw food – and I could never, ever justify cooking a dessert when raw desserts are just soooo good!
I couldn’t however, be bothered dehydrating anything in advance so was super-excited when I found Alissa Cohen’s recipe for brownies, with no dehydrator required! They took no more than 10 minutes from start to finish, then I whipped up some vanilla ice cream in the ice cream maker, and voilá – a whole lot of yummy all for myself!
Ingredients (Alissa says this recipe makes 20 brownies – I halved the recipe because even I can’t eat that much chocolate!)
- 2 cups pecans
- 2 cups walnuts
- 2 cups hazlenuts
- 4 cups cacao powder*
- 4 cups pitted dates
- 1 1/5 cups agave
- I also added a pinch of sea salt as I think it enhances any chocolate recipe
Instructions (abbreviated)
- Grind nuts to a fine powder in food processor – may take a few batches. Place in a large bowl.
- Pulse cacao powder in food processor to remove any lumps, add to nuts and stir to combine.
- Blend dates and agave in food processor to form a thick paste. Place in separate bowl.
- Place 1/3 nuts and 1/3 agave back in blender and blend until crumbly and moist – place in 11 x 7 pan and repeat until all mixture is blended – press evenly into the pan.
- You can cut and serve immediately or store covered for up to three days – after three days they can dry out but to bring them back to their moist state, rebuzz them in the food processor with a few tbls of agave.
They’re good by themselves (as good as most I’ve had to dehydrate), but even better with ice cream and I always love raspberries with chocolate, and I had some hazelnuts that wouldn’t fit in the jar I had so I ground them in the coffee grinder and sprinkled that on too, but as always, experiment with your favorite things!
xx
Guide: raw vegan | whole food, plant based | gluten-free | soy-free
* I actually didn’t have the 2 cups of cacao powder I needed when I made this so I used the 1 cup I did have, then substituted 1/2 cup carob powder and 1/2 cup cacao nibs and put it all in the food processor. I don’t usually like carob at all so was really nervous about using it but I actually like it – it’s not as sweet as cacao. And the nibs added a little bit of texture. Goes to show that you don’t have to follow recipes to the letter, and the often you’ll find something new and amazing!
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