Brownies with Chocolate Frosting
Made this on 11/13/13. Ill update on the taste after it chills. I added everything to the VItamix separately, but I think I could get away with putting all ingredients in at the same time.
Made this on 11/13/13. Ill update on the taste after it chills. I added everything to the VItamix separately, but I think I could get away with putting all ingredients in at the same time.
- 1/4 tsp salt
- 1 cup pecans can use walnuts, but original poster said not as good
- 1 cup dates
- 5 tbs cacao powder
- 4 tbs unsweetened coconut
- 2 tbs honey or agave
- easy chocolate frosting
- 1 cup dates
- 1/4 cup cacao powder
- 1/8-1/4 cup cashews and/or macadamia nuts
- 1/4 - 1/2 cup water adjust as necessary for desired thickness
- Carbohydrate 51.7937784131195 g
- Cholesterol 0 mg
- Fat 4.07334367739356 g
- Fiber 6.33678814979807 g
- Protein 2.05223750003274 g
- Saturated Fat 3.40095867770366 g
- Serving Size 1 1 Serving (73g)
- Sodium 3.52986805401534 mg
- Sugar 45.4569902633214 g
- Trans Fat 0.431559201242647 g
- Calories 228 calories
Step-by-step
- 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.)
- Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.=
- 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.
- Store this raw brownie recipe in the refrigerator if it lasts that long!
- Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates & nuts.
- Blend all ingredients in blender.
- Keep blending until you get a velvety consistency. Ensure dates are thoroughly blended.
- This raw chocolate icing is ready to use as soon as you pour it out of the blender.
Stopping the food processor at the exact moment the nuts and dates bind together dictates the structural integrity of these raw brownies. Processing nuts too long releases their natural oils, transforming a crumbly, pressable base into a heavy, greasy paste. Begin by grinding the pecans alone until they reach a fine, uniform meal. This initial breakdown ensures that when sticky dates enter the machine, they coat the nut particles evenly rather than forming isolated clumps. Introduce the remaining dry and liquid components only after the base nuts and fruits achieve cohesion, and pulse the machine carefully. Visual cues matter immensely here; look for a dark brown mixture that retains distinct air pockets between small particles. If the blades spin without catching, scrape down the sides immediately to prevent uneven processing. Transfer the finished mixture to a baking dish, applying firm pressure with clean hands to compact the base into a solid slab. Chilling the pan in the refrigerator for at least two hours firms up the natural fats from the nuts and the sugars from the fruit, allowing clean slices to emerge when portioning. For the accompanying icing, soaking the dates and nuts inside the blender container for a few minutes softens the fibers before the blades engage. High-speed blending then shears the softened components into a velvety, spreadable glaze without requiring added oils. Store any leftover portions chilled in the refrigerator to maintain their shape.
