‘Cuz they make you feel like it – and well – they ain’t cheap like the boxes you buy at the grocery store. (Look-out for the billion-bucks brownies I’ll have to post soon – even more super foods and raw ;))
EVERYTHING I POST (and make) is VEGAN, GLUTEN-FREE, REFINED SUGAR FREE, WHOLE PLANT INGREDIENTS – nutrient dense, full of integrity and TASTE!!!!
This version is baked at low temp to preserve the integrity of the nutrients and whole plant ingredients, as well as the texture and taste! These are pretty darn close to the ‘real’ thing ~ for those times when you just need that filling, chocolate, fudge-y satisfaction! Mmmmhm!
I slathered some home-made cashew cream-cheeze on top and baked in for the last leg of baking – loving this touch.
Ingredients:
(USE ALL ORGANIC IF POSSIBLE)
1 cup dates
1 can garbanzo beans
3 tbs (or 4) high quality cacao powder (I used Dagoba raw – can purchase at health foods store/co-op/whole foods)
2 tbs coconut oil
1/3 cup almond butter
1 1/2 tsp apple cider vinegar
2 tsp baking powder
sprinkle of salt
1 tsp vanilla – or sprinkle of vanilla powder
High quality organic dark choco-chips
Pre-heat oven to 300 degrees F. Grease up your baking pan (I used glass pyrex) generously with coco oil.
Blend dates (pits removed) with 1/2 cup water in high powered blender ’till smooth.
Drain and rinse garbanzos.
Add almond butter, garbanzos, vanilla, salt, 1 1/2 tsp apple cider vinegar, 2 tsp baking powder, coconut oil and cacao powder.
Blend away!
You may have to go easy on your blender (or food processor). The Vitamix is great because of that tool (tamper) that you can stick in to move your stuff around while its all spinning still.
If you like your brownies on the sweeter side, add some extra sweetener; stevia, coconut nectar crystals, maple syrup, agave… Just not honey (while it’s amazing consumed raw/ unpasteurized, it is actually considered toxic by Ayurvedic standards when cooked!)
Now hand mix in high quality organic choco chips ~ not with blender. (I think I used maybe… at least 1/2 cup or more! I like it chocolatey!)
Pour mixture into pan, and set in oven to bake for about an hour and 15 minutes.
If you would like to add the Cream Cheeze – Take the brownies out and swirl it on before its done baking. You choose when (maybe have different possibilities for design effects depending on your choice), but leave at least 25 minutes for the cheeze to bake into the brownies.
Here is the recipe for the Cream Cheeze:
1 cup soaked cashews
Juice of 2 lemons, no seeds
1/2 or so of dates ~
(Or other sweetener. If consuming raw, then raw honey is fine. Otherwise, choose other (Stevia, coconut palm sugar, jaggery, maple syrup, agave…)
vanilla optional
Blend up in blender with JUST enough water to move it around. You want it to be thick.
Use the desired amount, save the rest for later use during the day/week in fridge, or in the freezer for later – later use. (Mine was leftover from a month ago ~ at which time I made this frosting for a raw carrot cake!) But wait, actually, it’s SO GOOD I’d just pile a whole bunch on top! Go for it!
YUMMMMMMMMMM INJOY!
