Good luck trying to keep this raw brownie recipe around for longer than 24 hours. This vegan/gluten-free recipe would be good for about six small servings. Feel free to double the recipe if you want more or if you want to make it last longer. (I usually triple it!)
gather:
- 1 C pecans (or walnuts depending on preference!)
- 1 C dates
- 5 T cacao magic superfood + protein powder
- 1 T berry bliss superfood + protein powder
- 4 T shredded unsweetened coconut flakes
- 2 T honey or agave nectar
- 1/4 t pink (or regular) sea salt
- 1 t vanilla bean powder or vanilla extract
- optional goji berries for topping
do this:
1. Place pecans/walnuts alone in food processor + process until the pecans become small + crumbly.
2. Add dates to the raw brownie recipe + process again until the mixture sticks together + the dates are well processed.
3. Add the remaining ingredients to this raw brownie recipe + 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. Place the mixture into a brownie dish or small cake pan + 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!}
7. Share your lovely photos with us by tagging @philosophiemama! xo
