Rawsome, vegan, dairy free and gluten free brownies are a delicious no bake snack that helps fuel the brain! This recipe boasts omega-6 & 9 fatty acids, antioxidants lutein, zea xanthin, ellagic acid helping to protect cells against free radical damage and oxidative stress. Also contains vitamins A, Bs, E and K, fiber, helps to balance cholesterol levels, and includes minerals magnesium, manganese, selenium, iron, potassium and zinc. The easy chocolate frosting on top makes this treat irresistible to chocolate lovers! Have a little share a lot! Tasty!
Attributes: raw, vegan, dairy free, gluten free, and decadent
Equipment: food processor
3 C + 1 C raw hazelnuts
3 C raw pecans
3 C madjool dates, pitted and chopped
2 C presoaked chia seeds (1 C chia to 2 C rice or almond milk for ½-1 hr)
1 C raw cacao powder
⅓ C coconut oil
1 C organic chocolate, or chocolate chips, semi or unsweetened
1 T + 1 tsp vanilla
3 T + 1 T raw honey or maple syrup
1 pinch + 1 small pinch Himalayan salt
Directions: Line a 9 x 9 glass dish with wax paper. Cut wax paper sides to fit, while the ends hang over the dish to lift the brownies out later. In a large food processor pulse the hazelnuts and pecans to break them up. When the nuts are all broken add chopped dates and process. Add chia, cacao, pinch of salt, 1 T vanilla, 3 T raw melted honey; process again. Remove contents to a bowl add 1 C crushed hazelnuts; knead them into the brownie dough. Press into glass dish lined with wax paper. Set aside to make icing. In a small pot on low heat melt chocolate chips with coconut oil. Once melted add 1 tsp vanilla, 1 T honey or maple syrup, small pinch of salt. Spoon onto brownies, spread with a spatula; make it as thin or thick as you like. Refrigerate 1 hour. Lift brownie loaf out of dish with wax paper; remove paper, cut into brownie bites and serve. Enjoy!
Optional: Dried organic cherries can be added to brownie mix for a little more sweetness.
Tips: Half the brownie hazelnuts can be switched out for raw almonds.