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Tuesday Treats

In honor of today’s cooking contest, which two of my kiddos participated in, I felt a good dessert to round out the day was a must. Last year the kids also participated in the cooking contest and made raw desserts. Being there tonight, with their healthy breakfasts, made me reminisce about the raw desserts again! I guess I must have dessert on the brain, right? The breakfast presentations were so delicious and the kids could not have been more proud, as was I. It brings so much joy to my heart to see them in the kitchen, creating healthy meals. It tells me that they enjoy our times cooking as a family. This practice is setting them up for a good, healthy future. I am now sitting here, boasting pridefully! But let’s get back to my idea for  Tuesday Treats!

 

So back to the food…again, I think I have had dessert on the brain, specifically chocolate dessert…maybe its just one of those days…so here is a delicious raw chocolatey treat to end your day with. Enjoy!

 

 

TWO-LAYER RAW CHOCOLATE BROWNIES

 

FOR THE BROWNIES:

 

  • 1 cup raw walnut pieces
  • 1/2 cup hulled hemp seeds
  • 1.5 cups pitted Medjool dates* (approx. 275g)
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon pink Himalayan salt or fine grain sea salt
  • heaping 2 tablespoons raw cacao nibs
  • heaping 1/4 cup raw walnut pieces

 

FOR THE HOMEMADE CHOCOLATE TOPPING:
  • 1/2 cup virgin coconut oil
  • 1/2 cup raw cacao powder or dutch-processed cocoa powder
  • 1/4 cup pure maple syrup (or agave nectar for a raw sweetener)
  • small pinch pink Himalayan sea salt (or fine grain sea salt)
  • 1/4 teaspoon pure vanilla extract

 

Directions:

  1. For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
  2. In a food processor, process the walnuts into a fine crumb.
  3. Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.
  4. Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
  5. Stir or pulse in the nibs and chopped walnuts until just combined.
  6. Evenly press the mixture into prepared square pan until smooth. You can roll it out with a pastry roller until smooth. Place in the freezer for about 10 minutes.
  7. For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
  8. Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
  9. Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).
  10. Store leftovers in the freezer for a chocolate treat anytime.

 

Tips:

You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.

 

Instead of the raw chocolate topping, you can melt 3/4 cup non-dairy chocolate chips in lieu of the homemade chocolate.

 

This recipe and photo come from ohsheglows.com. There are many delicious raw dessert ideas there! Enjoy!

 

 

Posted in Food | March 1st, 2016 | 0 Comments

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