I don’t practice any kind of “diet” specifically. I like to take from all different “healthy” eating and combine it to my own way of eating. So, that means that even though I try different raw recipes, I’m not strictly a raw eater.
I also have a big sweet tooth. One that has gotten me in plenty of trouble with my diet. I love dessert and wanted to go beyond some fruity smoothie, or flavored yogurt to try to satisfy my cravings. So, I figured why not just google “healthy brownie” and see if there was such a thing.
There was!
I found all sorts of recipes for a “raw brownie”. These brownies are made mostly of dates. Pretty simple to make too. Just 3-4 ingredients blended. This recipe had me at “easy”, but I was still super skeptical about the whole thing. Could a brownie made mostly of dates fool my sweet taste buds?
I had to run to the store for the dates since we aren’t big dates fans. I don’t mind the taste, but just never think to eat them. I found a great raw chocolate pumpkin frosting recipe-because, I MUST have frosting. I was so curious to see how these would taste, because if I liked (loved) this, it would become our “go to” for a dessert.
After whipping these up, I couldn’t wait to taste them, so I didn’t put them in the fridge as recommended to slice up better.
The verdict…
They tasted wonderful!
Now, you must try these brownies. You will be able to forgive yourself after eating these brownies.
- Brownies:
- 1 cup pecans
- 1 cup dates
- 5 tablespoons raw cacao (cocoa) powder
- 2 tablespoons honey
- 1/4 teaspoon sea salt
- Frosting:
- 1 3/4 cups pumpkin purree
- 3 tbsp raw cacao powder
- 1/4 cup butter
- 3-4 tbsp honey
- 1 tsp cinnamon
- Brownies:
- Place pecans alone in your food processor and process until the pecans become small and crumbly.
- Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.
- 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.)
- Place mixture into a small cake pan and press down firmly using your clean hands.
- Refrigerate brownies for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled.
- Store this raw brownie recipe in the refrigerator.
- Frosting: Blend all ingredients together in a food processor or blender. Spread over brownies.
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