I’ve been playing with the recipes for Chocolatey Chocolate Brownies and my Happy Bars (Energy Bars) and the combination of the two has resulted in what we now call the Best Brownies Ever! We’ve been eating these non-stop, all day long, for the last month. Ohhh so grateful!
Here’s the new and improved recipe*:
3 Cups Brazil Nuts
1 tsp Sun Fire Salt
3 Cups Dates
2 tsp Ground Vanilla
1/4 Cup Mesquite Powder (optional)
1 Cup Hemp Seeds
1/4 Cup Bee Pollen
3/4 Cup Chopped Walnuts or Pecans
1/2 Cup Coconut Oil (melted)
Add the brazil nuts and salt to a food processor and grind as fine as you can before it starts to turn into a creamy paste/butter. (Note that you do not need to soak brazil nuts – they don’t have enzyme inhibitors like most other nuts).
Add the pitted dates to the food processor and process until a smooth cake batter like consistency (you may want to add the dates a few at a time).
In a separate bowl add all the dry ingredients and mix well. Add the nut/date mixture to the blended dry ingredients and mix thoroughly (best if kneaded by your hands – and more fun). Stir in the melted coconut oil and massage again (this helps hold the brownies together so they aren’t too crumbly).
Put the brownie mix into a 9×12 pan and spread evenly, pressing down with your hands to make a uniform appearance in the pan.
You can add a frosting (like the oh so good raspberry frosting), but it’s so much easier to eat and just as yummy as is. You can keep the brownies at room temperature for a couple of weeks or refrigerate or freeze for longer storage. Ours never last that long since we eat them in small bits (about 1″ square) throughout the day.
If you don’t have one of these ingredients, the brownies can still come out good. I’ve used part cashews and part brazil nuts … though they were very rich.
You can also play with variations in the ratio of Carob/Cacao/Mesquite. You can replace all 3 of these ingredients with Chocolate Bliss Powder (keeps it simple and adds even more superfoods to the brownies).
I often use more Carob since it tastes sweeter than straight Cacao and is a lower-cost ingredient. You can leave out the Mesquite (substitute with equal amounts of Cacao or Carob), although the cinnamon-like flavor of Mesquite really adds to the rich, balanced flavor of the brownie.
And if you want a more brownie texture, leave out the hemp seeds and bee pollen which add more energy and crunch yet detract from the chewy “cooked brownie” texture.
— See my video of how to make this recipe! —