Monthly Archives: April 2013

Raw, Vegan, Fudgy Walnut Brownies

I’m not sure what it is lately, but chocolate is on my mind daily.  I think my baby must be sending signals to my body telling it to “eat more chocolate! eat more chocolate!”. Yes, that is definitely what is happening. 

Anyhow, a truly good brownie recipe—conventional or not—is hard to come by.  Well, I found it. 

This is a take from my truffle recipes.  Way quicker to make, so you better believe I’ve been making a lot of this! These definitely taste best refrigerated, just like my truffles.

I use a small part almonds for the creaminess and sweetness they add (more like flour) and then the walnuts for the strong flavor.  You can play with the nut ratios as you please to create your own favorite mix.  I’m sure that a small part hazelnuts mixed with almonds would create a wonderful combination.  Shoot, I’ll have to try that out now!

Ingredients:

1/2 cup raw almonds

1 1/2 cups raw walnuts

1 cup raw cocoa powder (or, if raw isn’t necessary, your favorite cocoa powder.  I love rapunzel!)

1 tsp vanilla extract

18 Medjool dates, pitted

Using your food processor, pulse almonds until coarsely chopped.  Add walnuts and pulse again until flour-like.  Add cocoa powder, vanilla and dates to the processor and process until smooth and dough ball forms. 

Press into a brownie pan and refrigerate at least 15 minutes before cutting and serving.  Store in refrigerator for a few days. 

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A Better Muffin: Almond Chia Seed

Always on the quest for great (and healthy!) desserts, I created this muffin recipe.  No added sugar, no added oils/fats, no salt, no junk. Just pure food, as it should be. This recipe passes the toddler test as my little guy devoured 3 of these within an hour of them coming out of the oven.

The chocolate is completely optional and very untraditional.  I really like chocolate, though, so I could not resist!  Note that I used unsweetened chocolate—it’s not sweet and will make the muffin a bit less sweet—so keep that in mind if you use it!  It is delicious, though!

Below is a picture prior to baking.  As you can see, I formed these with the back of a spoon because they will come out the same shape that you put them in the oven.  These bake very differently than traditional muffins.

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16 Medjool dates, pitted

2 ripe bananas

1/2 c water

1 T vanilla

1 1/2 tsp almond extract

1/2 c chia seeds

1/2 c oat flour

1 c almond flour

1/2 tsp baking powder

1/2 c sliced almonds

2 oz finely chopped unsweetened baking chocolate (optional)

 

Place dates through chia seeds in high powered blender/vita mix or in food processor and process until smooth.

Mix the rest of the ingredients in a large bowl and pour wet ingredients in Mix to combine.  Spoon into 8 silicone muffin cups and smooth tops (these look the same when they come out as they go in, very different from traditional muffins).

Bake at 325*F for about 35 minutes.  If your muffins seem too wet on the inside, bake longer for next time and make sure you write down your time as every oven is different!  Mine take exactly 35 minutes to be the perfect muffin. 

Store leftovers (yeah, right!) in the fridge.