This is my new favorite when I crave chocolate chewyness (sorry chocolate cake recipe, this one wins out). I’ve taken a recipe from Ani Phyo’s awesome recipe book, [amazon-product text=”Anis Raw Food Kitchen” type=”text”]1600940005[/amazon-product], and I’ve altered ingredients to make it taste like chocolate brownies with chocolate icing on top. Mmmmm!
Brownies (fills a 9×12 pan)
3.5 Cups Brazil Nuts
1 tsp Sun Fire Salt
3 Cups Dates
2 Tbsp Vanilla
1/2 Cup Mesquite Powder
1/4 Cup Tocotrienols (also known as “tocos”)
3/4 Cup Pecans or Walnuts – chopped (I like brownies with nuts)
Add the brazil nuts and salt to a food processor and grind into a fine powder. (Note that you do not need to soak brazil nuts – they don’t have enzyme inhibitors like most other nuts). Add the dates and vanilla 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).
Empty the brownie mixture into a larger mixing bowl and add the cacao powder, mesquite powder, tocos and chopped nuts. Mix thoroughly.
Line your 9×12 pan with waxed paper for easy clean up and lifting brownie pieces out later. Put the brownie mix into the pan and spread evenly, pressing down with your hands to make a uniform appearance in the pan.
1 Cup Dates
1/4 Cup Olive Oil
2 tsp Vanilla
1 Cup Water
1 Tbsp Lecithin
Add all ingredients except the lecithin to your blender and blend until smooth. Add the lecithin, which acts as a thickener, and blend on high until smooth.
Pour the icing on top of the brownies and spread evenly. Refrigerate or freeze for an hour for the icing to set – or enjoy immediately for an even gooier finger-licking experience.
And stay tuned for my favorite upgrade on this upgrade … Chocolate Brownies with Raspberry Icing. MMMMMmmmmmmmmm, yummy!