Raw Brownies

Here’s a loose recipe I use. Just add/subtract ingredients as suits you:

RAW BROWNIES
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– 10 oz (283g) raw almonds
– 16 Medjool Dates (minus pits and hard ends)
– vanilla bean or approx 1 tsp (5ml) vanilla extract
– approx 1/4 cup (50 – 60g) honey or agave nectar
– approx 1/4 cup (50 – 60g) coconut oil
– approx 1/2 cup (60g) Raw cacao powder
– small pinch of sea salt

1 – process (chop to hell) almonds up in food processor
2 – add cacao, salt and vanilla and process to mix well
3 – add coconut oil and dates and process
4 – as processing, add agave or honey and process until mixture turns into a ball
5 – continue to process to consistency you like
6 – press into a glass 8″ x 8″ (20cm x 20cm) dish
7 – refrigerate, cut into squares (cookie spatula works great)

Usually they are ready to eat in about 30 minutes, they will keep well in the refrigerator which will continue to slowly desiccate and firm them up. We don’t usually let them get very firm because we like them so much!

Variations:
Use pecans or walnuts for a very rich, oily brownie. If you leave out the cacao and coconut oil and use pecans, these taste a lot like pecan pie.

If you use almonds and leave out the coconut oil and cacao, they taste something like butterscotch brownies.

All varieties taste like something you really shouldn’t be eating, so they’re excellent! 🙂
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