Chocolate Covered Katie/File
Initial thoughts: What the heck is a raw brownie? As if vegan wasn’t bad enough.
Thoughts after taking your first bite: holy sh*t, mother of pearl, how do I arrange to have my coffin made out of one of these babies?
Ooey-gooey, chocolatey and perhaps a little nutty, these raw vegan brownies are just as described, completely raw and totally vegan. No animals were harmed in the making of these!
What you’ll need:
2 cups dates
1.5 cups pecans
Agave
Himalayan pink salt
1/2 cup raw cacao powder or cocoa powder
1 cup virgin unrefined coconut oil
What to do:
- First, you’ll want to food process your dates into a paste (or purchase coconut date rolls if you’re very lazy).
- Slowly add in roughly 6 tablespoons of cocoa powder, making sure those dates get chocolatey. Add extra cocoa if you feel the urge.
- Coarsely chop your pecans.
- Take your paste out onto a cutting board and by hand – yes, by hand; this makes it full of love ;) – incorporate your nuts!
- This should be almost like a thick and sticky cake. This will be your brownie base.
- Next, you’ll want to lay this layer down in a glass pan. Take your pink salt and sprinkle a nice little layer over the top of the brownie.
- Finally, we are at the frosting step. Yes, baby, frostiiiiiiiing.
- Take about a cup of coconut oil, and you can either double boil it to allow the oil to maintain its raw properties or microwave it to melt.
- Add roughly 4 tablespoons of agave, but that again is up to your sweet tooth. Add a quick sprinkle of salt and then add about ¼ cup of cacao. Mix this up and it’ll be like a nice creamy chocolate drizzle. Pour this riiiiight on over the brownie. More is more, you can never have too much sauce.
- Place this brownie of the gods in your freezer for up to two hours.
- Take it out, cut it up into squares and melt away.
This is a great snack to keep in your cabinets and satisfy your sweet tooth with when you get back to school!
Contact Allie Friesel at afriesel@dailycal.org.