Here is my friend Angela’s @rawdelightibiza insane brownie recipe we enjoyed at our Maui Barre Retreat!
RAW vegan Brownie
Crust:
- 1/2 cup walnuts
- 1 cup pecans
- 1/2 cup hemp seeds, hearts
- 2 1/2 cups dates, pitted – if they are not soft, soak them in warm water for 10 min to soften
- 3/4 cups cocoa powder, unsweetened
- Pinch of sea salt
Frosting:
- 1/4 cup Tahini or Peanutbutter
- 1/4 cup maple syrup
- 1/2 cup cocoa powder, unsweetened
- 2 Tblsp-1/4 cup nut milk of your choice
- 1 teaspoon vanilla extract
- 1 tablespoon tamari, low sodium or coconut aminos
- 1/4 teaspoon sea salt (optional)
For the crust using a food processor, place 1/2 cup of the walnuts, pecans, hemp seeds, cocoa powder, and sea salt (if using) and pulse until fine mince.
Slowly drop in the pitted dates while continuing to pulse until all dates are incorporated into the batter. The mixture will be quite thick and balled up.
Line a small brownie pan (9 in x 9 in) with parchment paper. Scoop out the brownie mixture and press into the pan, spreading evenly. Place aside.
For the frosting add all ingredients to a food processor and blend until smooth.
Spread frosting over the brownies
Sprinkle some cacao nibs or coconut flakes over the top of the brownies.
Wrap in plastic and place in the fridge for a minimum of an hour to firm up.