The Raw Brownie

Well hello there!

Important things today. I've got brownies for you!

Raw chocolate brownies to be exact.

Showered with more chocolate.

This is not the first time I've made raw brownies. I'm not really sure why it's taken me so long to share this recipe. These are not your typical fluffly, cakey brownies that are baked. The dough is made up of walnuts, cashews, Medjool dates, raw cacao powder, vanilla and a pinch of sea salt. Whip this up in your food processor and you should end up with a 'brownie' dough that looks very much like a larabar in texture and appearance. Next: press the dough into an 8x8 pan for ideal thickness. Place the pan in the freezer for at least 10 minutes and cut into squares. 

Violá! You have yourself raw brownies!

The end result kind of blows me away everytime. All without the need for flour, sugar, eggs, or butter...Not that they don't have their own place. Whether you are gluten-free or vegan or simply none of the above these brownies will rock your socks off.

The Raw Brownie

by Jennifer Trennum

Prep Time: 20 minutes

Keywords: raw food processor dessert gluten-free grain-free sugar-free soy-free vegan cashews cacao powder dates walnuts bars brownies

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Ingredients (12-16 brownies)

• 1 1/2 cups whole walnuts
• 1/2 cup raw cashews
• 2 1/2 cups Medjool dates, pitted
• 3/4 cup raw cacao powder or dutch-processed cocoa powder
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon sea salt

Instructions

Line an 8-inch square baking pan with parchment paper. This will make it easy to lift out the brownies later on.

Place the walnuts and cashews in your food processor and blend until the nuts are ground to a fine crumb.

Add the cacao powder, vanilla, and sea salt; process until thoroughly combined.

Add the pitted dates and blend until finely chopped. The mixture will be sticky and should easily hold together when pressed. You can test this by pressing a tiny bit of the mix between your finger and thumb.

Evenly press the brownie mixture into prepared pan. Place in the fridge or freezer for about 10 minutes, cut and serve. Store leftovers in the freezer.

notes

Before serving try dusting a little extra cacao powder on top of the brownies for presentation and extra chocolatey taste.

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No oven required.

Have a happy chocolatey week!

Healthy Chocolate Chip Mug Cake

Dessert in the middle of the week.

Because these frigid temperatures are just not fair.

It's like -30 outside and snowing. And those snow banks just keep getiing bigger.

*Big Sigh*

Okay time to take a deep breath and bake something. I would much rather talk about baking than the weather anyway.

Maybe it's just me, but I feel like there can never be too many recipes that invole chocolate chips...and mug cakes. There are just so many variations. Like Katie's chocolate cake in a mug (that frosting just looks to die for). Mug cakes can either be cakey or have that sticky-fudgy texture that I personally love. 

After a few trials of my own, I landed on these almond-flecked, honey-kissed cakes.

They're fluffy and have that nice moist gooey-texture. Golden in colour, these little single serving mug cakes are reminiscent of chocolate chip cookies.

The cakes themselves are just barely sweetened but the dark chocolate adds a bit of healthy sweetness for good measure.

If you're looking for a healthy single-serving dessert, this is it.

Or if you're looking for a quick snack, this is it.

The nice thing about these is that they're gluten-free with a vegan option.

Healthy Chocolate Chip Mug Cake

by Jennifer Trennum

Cook Time: 1 - 1 1/2 minutes

Keywords: bake dessert snack almond flour chocolate honey maple syrup

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Ingredients (1 mug cake)

• 2 tablespoons oat flour
• 2 tablespoons almond flour
• tiny pinch sea salt
• 1/2 teaspoon baking soda
• 2 tablespoons almond milk
• 1 teaspoon honey, or maple syrup, or coconut sugar
• 1 tablespoon unsweetened applesauce
• 1/2 teaspoon pure vanilla extract
• 1-2 tablespoons dark chocolate chips

Instructions

In a small bowl, mix together the dry ingredients; oat flour through baking soda. Mix the wet ingredients into the dry, and stir to combine. Pour the batter into a lightly greased muf or ramekin. Microwave for 45 seconds to 1 minute on high.

Notes

Microwave times will vary depending on the wattage power of your microwave.

Nutritional Information

Serving Size: (1 mug cake) Calories: 230 Fat: 13.5g Saturated Fat: 3.6g Cholesterol: 0mg Carbohydrates: 24g Sugar: 11g Protein: 5g Sodium: 154mg

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Happy Thursday!