Amber Shea entered the Hot Raw Chef 2011 with this amazing recipe. I can't wait to try this recipe with carob just to see how it turns out. I know some will not know the difference.
Each year Living Light Culinary School has a great contest and have some very generous gifts for the ones chosen. Let your creativity blossom.
INGREDIENTS (FOR BROWNIES)
1 cup walnuts
1 cup pecans
3/4 cup dates
pinch of salt
1/3 cup carob powder
1 cup walnuts
1 cup pecans
3/4 cup dates
pinch of salt
1/3 cup carob powder
INGREDIENTS (FOR ICING)
1/2 cup soaked cashews
1/4 cup raw agave
1/4 cup lucuma powder
1 tsp vanilla extract
1/2 tsp lemon juice
pinch of salt
–
1/4 cup coconut oil
2 Tbsp cacao butter
1/2 cup soaked cashews
1/4 cup raw agave
1/4 cup lucuma powder
1 tsp vanilla extract
1/2 tsp lemon juice
pinch of salt
–
1/4 cup coconut oil
2 Tbsp cacao butter
INSTRUCTIONS (FOR BROWNIES)
Pulse the pecans and walnuts in a food processor until ground into a fine powder. Add the dates, one or two at a time, pulsing several times in between to incorporate each one. Add the cacao powder and salt, and pulse several more times until the mixture is uniformly combined.
Pulse the pecans and walnuts in a food processor until ground into a fine powder. Add the dates, one or two at a time, pulsing several times in between to incorporate each one. Add the cacao powder and salt, and pulse several more times until the mixture is uniformly combined.
Transfer the mixture to a 6-inch springform (or similar-size) pan greased with coconut oil. Use your fingers to press down and tightly pack the mixture in the pan. Refrigerate while you make the icing.
INSTRUCTIONS (FOR ICING)
Combine all icing ingredients except coconut oil and cacao butter in a Vitamix. Blend briefly to combine. Then, with the machine running, slowly pour in the coconut oil and cacao butter. Blend until the mixture is smooth.
Combine all icing ingredients except coconut oil and cacao butter in a Vitamix. Blend briefly to combine. Then, with the machine running, slowly pour in the coconut oil and cacao butter. Blend until the mixture is smooth.
Remove the brownies from the fridge and spread the icing evenly on top. Return to the refrigerator for at least one hour, or until ready to serve.
EXTRA INFO
Per serving: 214 calories, 16.6g fat (5g sat), 17g carbs, 3g fiber, 3g protein.
Per serving: 214 calories, 16.6g fat (5g sat), 17g carbs, 3g fiber, 3g protein.
GO LOWER-CAL! Press the brownie mixture into 24 mini muffin cups, dividing the icing accordingly as well, to make baby brownies with 142 calories apiece.
GO SUGAR-FREE! Omit the agave nectar and lucuma powder from the icing; add stevia to taste.
Posted at Cooking 101
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