I’m afraid I have developed an unhealthy obsession with a healthy dessert. Meet my new love: raw vegan superfood brownies.
Mine are a hybrid between two recipes. The bottom layer was taken from Oh She Glows Two-Layer Raw Chocolate Brownies. The top layer was taken from the Jenny Ross Raw Basics cookbook; it is the chocolate “frosting” for Jenny’s raw cupcakes. Put the two together, and I swear they taste better than any cooked brownie I have ever tasted in my life. It is hard to believe that these brownies are made with such nutritious ingredients!
Here’s how to make them:
RAW VEGAN SUPERFOOD BROWNIE BITES
*makes 32 1-inch bite-sized squares (half of an 8×8-inch pan)
**double this recipe if you want to completely fill an 8×8-inch pan
1 cup raw walnut pieces
1/2 cup hulled hemp seeds
1 1/2 cups pitted Medjool dates
1/2 cup raw cacao powder
1 1/2 tsp pure vanilla extract
1/4 tsp pink Himalayan salt
heaping 2 Tbsp raw cacao nibs (I omitted these)
heaping 1/4 cup raw walnut pieces (I omitted these in the mix, but I did sprinkle a couple of handfuls of raw walnut pieces on top of my brownies before freezing)
1 cup raw cacao powder
1/4 cup raw coconut butter
1/4 cup raw agave nectar
1 tsp pink Himalayan salt
1 tsp cinnamon (I omitted this)
- Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on. (I used an 8×8-inch silicone pan, so I was able to just pop them right out after freezing, without using any parchment paper).
- In a food processor, process the walnuts into a fine crumb. (I used my Vitamix).
- Add the hemp seeds and pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.
- Add the cacao powder, vanilla, and pink Himalayan salt and process until thoroughly combined.
- If using, stir or pulse in the cacao nibs and chopped walnuts until just combined.
- Evenly press the mixture into a prepared square pan. You can roll it out with a pastry roller until smooth. (Mine was way too sticky to use a pastry roller, so I just mashed it down with my fingers… and then happily licked them clean).
- In a separate bowl, combine the frosting ingredients with an electric mixer until smooth and creamy.
- Carefully spread the frosting on top of the base layer, then sprinkle some raw walnut pieces on top, if desired, and gently press them into the frosting with your hands.
- Carefully transfer the pan into the freezer on a flat, even surface. Chill for 20+ minutes, or until the brownies are firm enough to slice.
- Remove from freezer and transfer onto a large cutting board, then cut into desired shape and size. I chose to make mine 1-inch square, the perfect bite-sized piece, but in a way, that’s kind of silly, since I cannot imagine myself actually eating just one at a time. 😉
- Transfer to an airtight container and store in the freezer. These might also store well in the fridge; but I like to eat them straight out of the freezer.