Raw Vegan Brownies Recipes
RAW VEGAN BROWNIES
You will not believe these are actually good for you. Full of living enzymes and better than cooked brownies, these are a frequent treat for us! The beauty of this recipe is that it's so easy to whip up when you have a craving. I always double or triple it and throw some in the freezer. The coconut oil helps to keep the brownies from crumbling, and is a great way to get some in your diet, it's so good for you if you make sure to get virgin, unrefined, cold-pressed coconut oil.
Provided by Debra1113
Categories Bar Cookie
Time 5m
Yield 12 squares
Number Of Ingredients 4
Steps:
- Put all ingredients into food processor.
- Process just enough to mix everything, maybe 30 seconds, just so that when you pinch some of the mixture it sticks together. If you prefer a more chewy type of brownie, the more you process it, the more chewy and less cake-like it will be. It can get quite fudgy if you process it longer. We prefer it processed less, and more cake-like. Try it different ways and discover what you like best!
- Press mixture into pan, and refrigerate for a couple of hours.
- Cut into squares and store in airtight container in fridge or freezer.
- Note: We have eaten this many times right from the food processor. It will sometimes be a little crumbly this way, which is why the refridgeration is recommended to set the mixture.
- Optional: You can also use raw carob powder instead of the raw cacao powder, or you can use 1/8 cup of each.
Nutrition Facts : Calories 103.2, Fat 7, SaturatedFat 1.1, Sodium 0.4, Carbohydrate 10.5, Fiber 1.6, Sugar 8, Protein 1.8
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- Add dates and almond butter to a food processor. Blend until you get a somewhat cohesive and sticky mixture, like chunks of dough—the mixture should begin to pull away from the sides of the processor and roll into a ball. This will take about 2 minutes. Scrape down the sides of the processor frequently, and take breaks in between to avoid overheating.
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