During the holidays I enjoy creating a variety of delicious raw treats and sweets. This holiday I didn’t get a chance to make as much as I would have liked, but I did get a chance to make this next delicious recipe for a raw brownie bite using Pili nuts for the featured ingredient.
In case you are not familiar, Pili nuts are native to the Philippines, and come from the Pili tree. The Pili tree can be found in the rain forest, baring hard shelled, pointy nuts that have a delicious buttery flavor. The flavor reminds me of a sweet, creamy pine nut, butter better! They are considered the superior nut. Pili nuts are a rich source of healthy omegas, contain all 8 essential amino acids, and an abundance of bio-available minerals. They contain the highest amount of magnesium than any other nut, as well as more Vitamin E then any other nut. So you see, the Pili nut is special and super nutritious. In fact, I consider the Pili nut a super food, which goes great with raw chocolate, smoothies, salads, trail mix, and butter. Although these nuts can be pricey and hard to find, they are worth every penny! The best place to find them is online. I usually get them from The Raw Food World.
Now for the recipe. Enjoy!
Ingredients:
1 cup Pili nuts
1 cup walnuts
1 cup almond meal
1/2 cup raw cacao powder
1 T lucuma powder
1 cup pitted Medjool dates (well packed)
1/4 tsp pink Himalayan salt (or to taste)
few drops chocolate flavored SweetLeaf Liquid Stevia
1/4 cup crushed sliced almonds
1 T cacao nibs
Preparation:
Place nuts in a food processor or high speed blender and grind into a crumbly powder. Add the almond meal, cacao powder, and lucuma powder and salt and mix together well. Add stevia and dates and mix until crumbly and dough like. Remove from mixer and place in large mixing bowl. Fold in almonds and nibs and mix until well combine. Using a cookie scoop or large spoon, scoop dough and place into palm of hands, roll or shape into ball and set aside on a plate. Do this with the remaining dough until all is used. Brownies are ready to serve and enjoy. Keep in an air tight container, preferably in the refrigerator for up to 2 weeks.
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