I’m sure you can tell that I love raw treats and cacao – and super foods in general! Tonight I decided to make some brownies and use hemp. I also used a non-raw ingredient, but still vegan sweetener – I used organic, unsulphured, black-strapped molasses. These brownies taste great, and they are super easy to make! Here’s the recipe:
Ingredients:
1 cup raw cashews (ground to a powder)
1 cup raw hazelnuts (ground to a powder)
1/3 cup raw hemp seed (I actually used a little more)*
1/3 cup raw cacao powder
1/4 cup raw carob powder
1/2 T raw mesquite powder
1 T raw lucuma powder
2 T raw almond butter
1 T organic, unsulphured black-strap molasses (generous)
1 tsp organic, non-alcoholic vanilla extract
1 tsp raw vanilla powder
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 cup Medjool dates (pitted)
2/3 cup or more organic vegan carob chips (optional)
*(extra hemp seeds, and dried coconut flakes to roll brownies in)
Preparation:
Place all ingredients in a food processor, except for the dates, molasses, almond butter, and vanilla extract, and carob chips. Pulse until well combined and the consistency of a fine powder. Add the molasses, vanilla extract, and almond butter. Pulse again until well combined. Finally, add the dates and combine until crumbly and somewhat sticky. Remove from food processor and transfer to a bowl. Fold in carob chips and mix well.
Create brownie shapes using about 2-3 tablespoons of mix for each brownie. You can make them bigger or smaller depending on what you want. This batch makes anywhere from 24 to 30 brownies (more or less depending on size of each). Once brownie forms are made, roll each one in reserved hemp seeds and/or dried shredded coconut flakes. Store in refrigerator in an air-tight container for extended freshness. =)
Hope you love them as much as we do! =)
Vega-Riffic Recipes 