This raw brownie is scrumptious! If you are strict about staying “raw”, then use only raw ingredients. If you are flexible then roasted pecans are a lovely choice. This raw brownie recipe keeps its shape! So it can be good for serving to non-raw foodies because the presentation of it looks more like a conventional brownie.
- 1 cup organic pecans-either raw or roasted (you can use walnuts in a pinch, but I prefer pecans)
- 1 cup dates, process into date paste
- 5 tablespoons raw organic cacao powder
- 4 tablespoons shredded unsweetened coconut
- 2 tablespoons honey or coconut syrup, monk fruit or stevia to taste
- 1/4 teaspoon sea salt
- 1 teaspoon raw vanilla powder or scrape the inside of 1 vanilla pod
- Option ½ cup goji berries, or other dried fruit
- Option 1/2 teaspoon cinnamon
- Option: for a spicy Mayan version add 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon cayenne powder and 2 drops orange essential oil or to taste.
- 1 Tablespoon roasted maca powder (roasting it releases more adaptogenic properties)
- Option: you can add two drops of lavender or wild orange or mint essential oil to give it a hit of exotic yum! Only use organic and food grade oils. I prefer these: https://www.doterra.com/US/en/site/healthalchemy
1. Add dates to the food processor and process until the mixture sticks together and forms a ball, remove and set aside.
2 Place pecans (or walnuts) alone in your food processor and process until the pecans become small and crumbly.
3. Add the dates back into the food processor with the pecan pieces and the remaining ingredients and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)
4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.
5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled.
6. Store this raw brownie recipe in the refrigerator if it lasts that long!