Raw Brownie Recipe

Posted on: November 8th, 2013 by
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I have the best friends! Just this morning, one of my fellow “nutrition-aware” friends shared this recipe with me. I have to say, it looks so good that I had made it and sampled it within an hour of receiving the recipe. Very good, VERY chocolatey, and very healthy! Sugar-free, fat-free, and nutrient-rich.
This recipe comes to you courtesy of The Rawtarian.

I thought about putting a swirl of soy milk whipped topping on these but refrained.  I'm sure it would be a nice touch against the dense richness of the brownie.

I thought about putting a swirl of soy milk whipped topping on these but refrained. I’m sure it would be a nice touch against the dense richness of the brownie.

Raw Brownies (click here for the printable version)
Ingredients:
1 cup pecans (you can use walnuts in a pinch, but pecans are much better!)
1 cup dates
5 tablespoons cocoa powder (Sarah’s note: I’ll use only 4 T. of cocoa powder next time to let the pecans shine through)
4 tablespoons shredded unsweetened coconut
2 tablespoons honey or agave nectar
1/4 teaspoon sea salt

Directions:
1. Place pecans alone in your food processor and process until the pecans become small and crumbly.
2. Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.
3. Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)
4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.
5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape! So it can be good for serving to non-raw fooders because the presentation of this raw brownie recipe is good when chilled.
6. Store this raw brownie recipe in the refrigerator if it lasts that long!

I doubled this recipe and it filled an 8x8" square Pyrex perfectly.

I doubled this recipe and it filled an 8×8″ square Pyrex perfectly.

Sarah’s Notes:
This recipe rocks. As you can see in the above ingredient list, the only thing I might change is the overall chocolateyness. I know that makes me a total outcast amongst people everywhere, but I tasted the pecan/date mixture early in the processing and LOVED that flavor so much that I wanted to be able to taste it over the chocolate. But that is personal preference, y’all. Do as you wish! Note the lack of added fats or sugars. (Of course, pecans have fats in them, but in the amount our body can utilize without having to store it in our thighs for later, ha ha!)

Especially after refrigerating, these hold their shape very well.

Especially after refrigerating, these hold their shape very well.

Family votes tallied: All 5 of us love them!

Family votes tallied:
All 5 of us love them!


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