Brownies

Used abreviations / Codes: c = cup / 240ml. FP = food processor. FPP = food processor pulse. DH = dehydrator. SRDD = soaked, rinsed and well drained or dehydrated*. BL = blender. BLHS = high speed blender. CM = coffee mill. SW= sweetener (dates. sukrin, xlitol, raw honey). H-salt = Himalayan salt. T = Table spoon /15ml. t = teaspoon 5ml. > means directions, how to proceed. SRDD (soaked, rinsed and well drained or dehydrated). > = how to. Vanilla = vanilla powder or extract. Honey = raw honey.

Raw Food. Basically, raw food (sometimes called live- or living food) is food that has not been exposed to temperatures over 118° F. At that temperature, the natural enzymes in food are completely destroyed. Enzymes are essential for all the chemical processes in your body.

RAW BROWNIES

Choc walnut brownie

1 c raw-walnuts + 1 c (packed) pitted soft dates + 2 T cacao powder + 1T coconut oil + little pinch of Himalayan salt

step one: food process nuts until the nuts are finely ground.
step two: add the cacao and salt. Pulse to combine.
step three: add the dates few or one at a time.
step four: cover and freeze.
Cut after in squares.

What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates). When the brownie layer feels too crumbly drizzle with a little extra melted coconut oil if added moisture is necessary.

Spread a thick even layer into a square baking pan / Press into an 8×8″ baking dish, which was lined with parchment paper. Cover. Put this in the freezer to harden (1+ hrs or overnight).

While it's hardening prepare the coating.

Chocolate frosting > 1 medium avocado, peeled and pitted + 6 t cocoa powder + ¼ cup sweetener + 1 t vanilla + 1 pinch H-salt. Frost with chocolate avocado frosting, if desired. Freeze until firm enough to cut into squares, about 1 hour.

Mint chocolate brownie. 1 c cashews, soaked 20 minutes, then rinsed + 3/4 c cacao butter, (measured when solid) chopped small and then melted + 1/4 c coconut nectar or honey + 1/2 tsp lemon juice + 1/4 c tightly packed mint. 1 drop mint essential oil Blend all ingredients in a high-speed blender until smooth. Pour on top of the brownie base. Place in the freezer whilst working on the chocolate topping. Chocolate Topping 1 c cashews, soaked 20 minutes, then rinsed + 3/4 c cacao butter, (measured when solid) chopped small and then melted + 1/4 c cacao powder + 1/4 c coconut nectar or honey + 1/2 t lemon juice + 1/4 c water + 1 t vanilla + 1 t lemon juice > HSBL until smooth. Take the brownie tin from the freezer. You should find that the mint layer has firmed enough to pour this next layer on top. Once this final layer has been poured in and smoothed out, leave in the fridge overnight to set. The whole thing is then ready to be removed from the brownie tin, cut into small squares, and then either kept refrigerated for up to a week, or frozen and defrosted as needed.

Almond Brownies. > 2 c raw almonds + 500 gr. Medjool dates, pitted + 3 T raw carob powder + 1/2 teaspoon of cinnamon (optional) + 1-2 T honey (optional, to taste) > Pulse almonds in FP until finely ground. Add remaining ingredients and process until they combine to form a homogeneous dough. Press the mixture into an 8×8-inch baking dish and place in the freezer for at least an hour. Cut into pieces. Yield: 16 brawnies.

Chocolate Chip. 2 c Medjool dates, pitted + 1 c almonds + 1 c walnuts + ¼ c cocoa powder + 1 t vanilla + ¼ t H salt + ½ c raw chocolate chips > FP the dates into a thick paste > the almonds + walnuts FPP until well combined. Add the cocoa powder, vanilla extract and salt and process to combine. Stir in chocolate chips with a spoon > line with plastic > press the mixture evenly into pan.

Cashew-Pistache Brawnies: 1 c raw cashew butter + 3/4 c sweetener + 2 T raisins or mulberries + 1/2 c + 1/2 t mesquite powder + 1/2 c carob powder + 1/2 -1 t vanilla + pinch H-salt + 1/2 c chopped pistachios. > FP smooth all ingredients (except pistachios) fold in the chopped pistachios

3 Nut brownie. 1 c raw almonds + 1/4 c raw cashews + 1/2 c raw walnuts + 1 ¾ cups (packed) pitted medjool dates

Almond brownie. 2 c raw almonds, soaked and dried + 500 gr. Medjool dates, pitted + 3 T raw carob powder

Walnut date carob: 1 c walnuts, chopped + 1 c dates, pitted + 3 T c carob

Pecan Brawnies. 2 c ground pecans + 2/3 c cocoa powder + 2 c medjoul dates + 2 t vanilla.

Marbled Chocolate & Orange Tavoletta Crust. 1 c almonds + 2 t cinnamon + 1/4 t H - salt + 3/4 c carob powder + 1/2 c dates + 4 T coconut oil + 2 t vanilla extract. > FP nuts, cinnamon, salt and carob powder into small crumbs. Add dates, coconut oil, vanilla FP process again. Press into 9″ square pan and place in fridge whilst working on filling. Filling. 2 c cashews + 1 c orange juice + 1 T orange zest + 2 T vanilla + 1 c coconut nectar (or 1/2 c raw honey and 1/4 c xylitol) + 1 & 1/2 c grated cacao butter + 2 c cacao powder. > Before making this chocolate filling, you should place the grated cacao butter in the dehydrator to melt. Alternatively you can melt it in a bow over another bowl of hot water. Mix the cashews, orange juice, orange zest, vanilla, and coconut nectar (or maple syrup plus xylitol) in a Vitamix until smooth. Add cacao butter and cacao powder, and blend again. Pour chocolate mixture onto base and use a spatula to achieve a level surface. Marbling: 5 T melted cacao butter + 1 c cashews + 1 T sweet + 1/4 c coconut oil + 1/2 c water. > HSBL all ingredients until completely smooth. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.

Raw Cookie Dough Brownie Bites. 2/3 c pecans + 1/2 c almonds + 8 medjool dates, pitted and chopped + 4 T cocoa powder + 2 t coconut oil + 2 t vanilla. Montzuma cacao brownies. 2 c walnuts SRDD + 2 c medjool dates + ¾ c raw cacao powder + ½ c chopped brazil nuts/almonds OR raw nibs + ¼ tsp organic sea salt + ½ tsp vanilla powder + Grated zest of 1 orange OR pinch chilli flakes (optional) Toppings: Coconut Chocolate Butter, cacao powder, walnut halves. Pulse your brazil nuts or almonds in a FP until still quite chunky then set aside (or chop them manually). Blend walnuts in a food processor until finely ground. Add cacao powder, salt and vanilla powder. One by one add dates whilst motor is running

Raw Strawberry Beet Love Brownies. Makes 12. Brownies: 1 1/2 c raw almond meal + 2 c sprouted oat flour (or additional almonds) + 2 c dried shredded unsweetened coconut + 1/4 t H salt + 1 t vanilla + 12 medjool dates, pitted + 3 T honey + 1 c organic beets, shredded + 2 c organic strawberries + 1/2 c raw cacao powder. > FP/HSBL almond meal, sprouted oat flour, coconut, and H salt in a high powered blender and grind to fine flour. FP vanilla, dates, honey, beets and strawberries until smooth. Add the flour and process until well blended. Divide the mixture in two and return half to the food processor. Place the other half in a bowl and set aside. Add the cacao powder to the half in the food processor and process until well combined. Spread the cacao batter out onto a teflex lined dehydrator sheet into a 1/2 inch thick rectangle. Then spread the strawberry beet batter over it. Dry in the dehydrator* at 115 degrees for about 12 hours. Flip over and continue to dry a few hours more until dry but still a little moist in the center.

Strawberry cream: 1/2 c raw cashew pieces (preferably soaked overnight) + 2 T coconut + 1/2 c fresh young coconut meat (or additional soaked cashews if not available) + 2 T raw honey + 1/8 t H salt + 1 t vanilla + 4 organic strawberries + 2 T raw coconut oil (warmed to liquid). For the strawberry cream, combine all ingredients except the coconut oil in the food processor and process until smooth. With the motor running, add the coconut oil and process a minute longer. Spread the mixture over the brownies, and place in the freezer to set for about an hour. Fudge glaze: 1/3 c raw cacao powder + 1/3 c raw honey + 1 T raw coconut oil, warmed to liquid + 1 t vanilla + a pinch H salt > For the fudge glaze, whisk together all ingredients in a bowl until smooth (adding more coconut oil if too thick, and more cacao if too thin) and a spreadable fudgy frosting consistency. Spread over the mint cream layer on the brownies, and place in the freezer for about 5 minutes. Cut into small 2x2 inch squares. *If you do not own a dehydrator, you can bake them in the oven at the lowest temp, but check them a lot sooner, as in a couple hours as they cook a lot faster.

Walnut almond brownie. 2 c whole walnuts + 2 ½ c Medjool dates, pitted + 1 c raw cacao + 1 c raw unsalted almonds, roughly chopped + ¼ t H salt. 1 1/2 c hazelnuts + 1/2 c raw cacao powder + 1/3 c dried, unsweetened coconut + 1 1/2 t cinnamon + 1 t vanilla + 2 c dates, pitted and coarsely chopped + 1 or more T of water, if needed

Walnut Lucuma B-rawnies. 2 c medjool dates, pits removed + 2 c walnut, soaked + 2 T lucuma + 1 c cacao powder + pinch H salt + ½ c raw cacao nibs soaked in warm water. > FP walnuts to make coarse flour. > add cacao + salt FP pulse > FP whilst machine runs add dates untill moist, crumb like dough has formed.

Raw Super Food Brawnies. 16-20 medium brownies (Standard 9x13 baking dish). Coat the baking dish with a small amount of coconut oil. Add to FP >8 c raw pecans, soaked for 8 hours & dehydrated for 24 hours or until crisp > FP just crumble 1 c raw pecans (set aside) FP > pulse the rest of pecans into medium-size crumbs, until mealy. Be sure not to over process, as the pecans can break down easily and become pecan butter now add 1 1⁄2 cups dates, pitted & washed Add the dates slowly into the mixture and process until very well combined. The mixture should be somewhat cakey – a slightly moist batter with a little texture. Now add to baking dish and spread the mixture evenly > +.+ 1 1⁄2 cups raw cacao powder + 1⁄2 T green superfood powder + 1⁄2 T maca powder + 1⁄2 t H salt + 1/2 T lucuma powder + 1/2 t cinnamon + 1 t vanilla. Once ready, the mixture should begin to “ball up” in the food processor as the raw cacao powder becomes well incorporated > add to the baking dish now fold in the reserved pecans + 1⁄2 c dried goji berries or dried cheries or mulberries. Refrigerate 30 mins. - 1 hour > to set the brownie batter. Once set cut the brownies to the size you desire. If you want warm brownies, place them in the Excalibur dehydrator 118 degrees for 20 minutes to warm Fudge sauce: 2 3⁄4 c raw honey or Sukrin + 1 c raw cacao powder + 1 1⁄4 c. extra-virgin raw coconut oil + 1⁄4 cup raw cacao butter + 1⁄4 c mesquite powder + 1⁄4 t H-salt. BL sweetener + coconutoil add all ingredients except cocaobutter. Once an ultra-smooth consistency, add the cacao butter (au bain marie > liquefied) BL. Place in the dehydrator at 105 degrees for 10

Superfood Brownies. 2 c walnuts, soaked 4-6 hours and dehydrated for 12 hours + 6 T pitted dates, packed and at room temperature + 6 T carob or cacao powder + 1 t cherry extract + 1/4 c chopped walnuts, soaked and dehydrated + 1/4 c lucuma + 2 t moringa. 3 T water. FP walnuts grind until they are the consistency of a meal. Loosely separate the dates and add them to the food processor. Continue to process until the mixture is well combined. Add the cacao powder and the cherry extract and process to mix. Transfer the brownie mixture to a large mixing bowl. Add the remaining walnuts and the cherries to the brownie mixture, and sprinkle with the water. Mix well with a spoon or plastic gloved hands. Pack firmly in to a 7×7-inch pan. Chill at least 1 hour before slicing and serving. Tips Cherry extract can be found at specialty stores or ordered online. You can use vanilla extract as a substitute.

Carob Brawnies with pecans. 2/3 c (70g) pecans + 1/3 c (40g) almonds + 1 c (150g) medjool dates, pitted + 1/3 c (30g) carob powder (or cocoa) + 1 avocado (mine was equal to 140g avocado flesh) + 40ml (2 T) sweet + 2T carob powder (or cocoa) + 2 t vanilla extract + pinch H salt + 1/2 t cinnamon. > FP pecans, almonds, dates, and the 1/3 cup of carob powder process until the mixture is finely chopped and well combined (or “looks like potting soil”). Pat this into an 20cm (8inch) square pan. Just pat it out to the thickness you want.) Icing. Clean the food processor to ensure no stray nut fragments get in your icing. Then scoop in your avocado, sweet, carob powder, vanilla extract, pinch of salt, + cinnamon. Process until smooth, thick, cream. Adjust to taste with more sweet or carob, if needed (this may depend on how big your avocado is). Spread the icing over the brownie base, then put in the freezer for about an hour to set before cutting into squares. Store in the freezer, but try to take each brownie out of the freezer for about 15 minutes before you eat it. The flavours come through best when the brownie (and icing) have been able to thaw a bit.

Orange zest Brawnies. Base: 2 c walnuts or pecans (I use walnuts) + 13 oz pitted dates + 1/8 t H salt + 1/2 t orange zest + 2 t vanilla + 1 avocado, pitted and peeled + 1/4 c raw cocoa powder + ¼ carob powder + 1/2 t moringa olifeira + 1/2 lucuma. > Frosting: 2 avocados, pitted and peeled (you can get away with only using 2)
1/4 t H salt + 1/4 c cocoa powder + 1/4 c carob + 1/2 c sweet. FP mix all base ingredients, then pat down in an 8 inch baking pan cut in squares and freeze. You can use walnuts here if you can’t find pecans, but pecans definitely make for a better brownie. I can’t exactly put my finger on why. Maybe the texture? It definitely tastes richer with the pecans. Maybe you can do some brownie experimenting and see which one you like best.

Chocolate chips brawnies. 2 c pecans OR walnuts + ¾ c cacao powder + pinch H salt + 2 c medjool dates + ¼ c cacao nibs (optional). FP pecans until they are a roughly ground flour texture. Add cacao powder and salt and process again to combine (make sure the lid is on properly so you don’t breathe in the cacao powder cloud). Add medjool dates and combine until a ball forms. If you want a more fluffy, airy brownie rather than a dense one, process the pecans less and medjool dates left, stopping before a ball forms. In a small pan or container, press the brownie mixture down. Sprinkle cacao nibs on top. Freeze for a few hours to set. Store in the fridge or freezer. Notes: For a fudgier brownie, try adding 1-2 Tbsp of liquid sweeter such as maple syrup or coconut nectar.

TOPPINGS

Icing / frosting / coating / cream / glaze. Icing: 1 T coconut oil or butter + ½ avocado (optional) + 1 T agave + 1/2 T carob powder > FP icing ingredients. > Spread onto brownies. Freeze for at least ten minutes, Preparation time: 20 m.

Coating > 3/4 c coconut oil + 4 T carob + 3 T cacao powder. > Blend up everything till smooth. Set aside. Assembly: Take out the brownies from the freezer. Cut them into rectangle shapes and coat them with the chocolate coating. The coating will harden almost instantly. Put back in fridge or freezer depends when you wish.

Coconut dough coating > 6 T coconut oil, melted + 3 T coconut milk + 2 T raw honey + 2 t vanilla + 1 ¼ c - up to - 1 ½ c. almond flour + 1/2 c raw chocolate chips > Whisk together liquid ingredients until well combined. Add almond flour to create dough-like consistency. Fold in chocolate chips. Spread Cookie Dough mixture over Brownie Layer. Chill until well set.

Strawberry cream: 1/2 c raw cashew pieces (preferably soaked overnight) + 2 T coconut water + 1/2 cups fresh young coconut meat (or additional soaked cashews if not available) + 2 T raw honey + 1/8 t H salt + 1 t vanilla + 4 strawberries + 2 T coconut oil (warmed to liquid). FP process all ingredients exept the coconut oil > until smooth. With the motor running, add the coconut oil and process a minute longer. Spread the mixture over the brownies, and place in the freezer to set for about an hour.

Fudge glaze: 1/3 c raw cacao powder + 1/3 c honey + 1 T coconut oil, warmed to liquid + 1 vanilla + a pinch H salt > whisk together all ingredients in a bowl until smooth (adding more coconut oil if too thick, and more cacao if too thin) and a spreadable fudgy frosting consistency. Spread on (cream) or direct over the brownies, and place in the freezer for about 5 minutes. Cut into small 2x2 inch squares.

Topping: 1/2 c hazelnuts + 1/4 c dried, unsweetened coconut + 2 t coconut oil, melted. Pulse all in food processor until coarsely chopped goji berries in a mini chopper and sprinkled the powder on top to make it look festive. Assemble Spread coating, frosting, icing, cookie dough, strawberry cream or fudge glaze mixture over brownie layer. Optionally sprinkle chopped nuts or coconut flakes, mulberries or other. Chill until well set. Cut and divide into bite-sized brownies.