RAW CACAO PECAN BROWNIES
Brownies have always been addictive and these are absolutely my fave now. It’s the perfect amount of sweet with a divine balance of bitter from the raw cacao and silky crème of the whipped coconut.The recipe was
inspired by http://www.jasonwrobel.com I revamped this recipe ensuring it has rich chocolate taste and nutty crunch from the pecans and cacao nibs. It is truly delish. And, ff you’ve not had whipped coconut crème you really do want to make this for its heavenly.
INGREDIENTS
4 cups raw organic pecans or walnuts
1 cup Medjool dates, pitted & packed into the cup
¾ -1 cup raw cacao powder
1-2 tsp maca powder, optional
½ tsp sea salt
1 tsp cinnamon
¼ - ½ tsp cayenne, optional yet the hint of spice makes these oh so intriguing.
1 tsp vanilla extract or paste
¼ cup dried cherries or raw cacao nibs reserved
(Roughly chop cherries if needed)
½ cup crushed organic raw pecans, reserved
GARNISH:
Cacao powder and whipped coconut crème if desired
DIRECTIONS:
CHOCOLATE GANACHE
INGREDIENTS:
3 tbsp raw cacao powder
2 tbsp coconut oil – softened or gently melted
1 generous tsp organic coconut sugar or maple syrup, to taste
DIRECTIONS:
TO SERVE:
Cut brownies into squares and serve with coconut whipped crème and a little cacao powder.
TERI’S TIPS:
Brownies have always been addictive and these are absolutely my fave now. It’s the perfect amount of sweet with a divine balance of bitter from the raw cacao and silky crème of the whipped coconut.The recipe was
inspired by http://www.jasonwrobel.com I revamped this recipe ensuring it has rich chocolate taste and nutty crunch from the pecans and cacao nibs. It is truly delish. And, ff you’ve not had whipped coconut crème you really do want to make this for its heavenly.
- Sweets
- Gluten-free, vegan, raw
- Prep time:
- Serves: 10
INGREDIENTS
4 cups raw organic pecans or walnuts
1 cup Medjool dates, pitted & packed into the cup
¾ -1 cup raw cacao powder
1-2 tsp maca powder, optional
½ tsp sea salt
1 tsp cinnamon
¼ - ½ tsp cayenne, optional yet the hint of spice makes these oh so intriguing.
1 tsp vanilla extract or paste
¼ cup dried cherries or raw cacao nibs reserved
(Roughly chop cherries if needed)
½ cup crushed organic raw pecans, reserved
GARNISH:
Cacao powder and whipped coconut crème if desired
DIRECTIONS:
- In a food processor, process the pecans until they resemble coarse cornmeal. Add in the dates and process until evenly combined.
- Add the remaining ingredients, except reserved dried cherries or cacao nibs and nuts. Process until well combined and the mixture holds together.
- Fold in the cherries or nibs and half of the pecans reserving the rest to garnish.
- Lightly grease an 8X8 glass baking dish (or pie plate) with coconut oil, spread the brownie mixture evenly into the pan and press mixture down firmly smoothing the top.
- Sprinkle with the reserved pecans and refrigerate for at least 30-60 minutes to set. Meanwhile make the ganache drizzle below and coconut crème if using.
CHOCOLATE GANACHE
INGREDIENTS:
3 tbsp raw cacao powder
2 tbsp coconut oil – softened or gently melted
1 generous tsp organic coconut sugar or maple syrup, to taste
DIRECTIONS:
- Whisk the cacao powder, coconut oil and sugar or syrup together until smooth.
- Drizzle over the pie and refrigerate 30-60 minutes or until ready to serve.
TO SERVE:
Cut brownies into squares and serve with coconut whipped crème and a little cacao powder.
TERI’S TIPS:
- These brownies store well for up to a week in a covered baking dish in the fridge or they can be frozen for approx 1 month.
- This also can be made as a pie or torte by pressing into an 8-9 inch pie plate rather than the baking dish. Prepare as above. Before refrigerating prepare the ganache below and drizzle over the top of the pie. Chill as above then slice into slices and serve with coconut whipped crème.
- Top the brownies with hemp seeds as an option to the pecans and leave out the coconut creme and ganache for a less decadent treat. Aka - power bars.
