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5. Sarah’s Raw Brownies!
Of course, Rob needed dessert for his party.
Rob specifically requested a new raw dessert. Apparently Raw Mango Paradise Bars weren’t enough! ;)
I had been eyeing Sarah’s recipe for Raw Brownies and figured a rich chocolate dessert would appeal to the masses. While a cashew-based dreamcake would have been nice, too, I wanted to try something different.. and gasp, something even easier to make.
1 food processor.
As a make-ahead dessert, this couldn’t have been easier. And the results were great. Fudgy raw brownies. Not too sweet due to the raw cacao powder with great texture from the partially chopped almonds. You can’t really compare them to traditional (baked) brownies, but they are delicious in their own right.
I smushed the batter into a 9×9″ tupperware container and while it doesn’t look like a lot of food, these are very rich and filling. When serving, do yourself (and your guests) a favour by making small pieces.
Sarah’s Raw Brownie Speckled with Almonds
From My New Roots
2 cups whole walnuts
1 cup raw cacao powder
1/4 tsp salt
2.5 cups Medjool dates, pitted
1 cup raw unsalted almonds, roughly chopped
1. In a food processor, pulse walnuts until they are finely ground.
2. Add the cacao and salt and pulse to combine.
3. Slowly add the dates one at a time through the feed tube of the food processor while it is running. The mixture should resemble coarse crumbs but stick together when pressed. If the mixture does not hold together well, add more dates, or alternatively some water if you think your dates are too dry.
4. In a large bowl, combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan, mold or container (I lined a square tupperware container with plastic wrap for easy removal). After it is chilled, it is easier to cut. Store in fridge or freezer. Can serve chilled or at room temperature.