100% No Bake Superfood Brownies - Healthy Raw Recipe
PALEO - VEGAN - RAW - GLUTEN & REFINED SUGAR FREE.
???? BEGINNER VEGAN E-BOOK:
Healthy brownie recipe for the new year and new you. These are fudgy, rich and chocolatey with added bonuses of superfood goodies and a 100% no bake recipe.
Cacao:
Ground Flax/Meal:
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Ingredients
½ c ground oats/oat flour
½ c ground flax
½ c cacao
2 c chopped dates
Pinch of salt
1 ts pure vanilla extract
Optional: 1-2 tb water
Chocolate Sauce
2 tb cacao
1-2 ts water
1 tb sweetener of choice
Optional: salt sprinkle
Instructions
In a blender {preferably a food processor}, blend the oats, flax, cacao and chopped dates. Soak your dates beforehand if they're too dry or add 1-2 tb during blending. Your mixture should clump together.
Form into your desired shape and chill while making the chocolate sauce,
Whisk the cacao, water and sweetener and drizzle onto your brownies.
Music by Jaokim Karud
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#HealthyBrownies #GlutenFree #SugarFree
Raw Carob Brownies
These raw vegan brownies are delicious and very easy to make.
Carob is rich in a number of nutrients and antioxidants, and may help lower cholesterol levels. Adding carob to your diet can provide you with many health benefits. Since carob is naturally high in fiber and has no caffeine, it’s ideal for people with high blood pressure. The low sugar and fat content also makes it a great dietary addition or chocolate substitution for people looking to lose weight. The high levels of vitamins, such as vitamins A and B-2, are good for your skin and eye health.
Vegan Chocolate Frosted Carob Brownies: Oil-Free, Refined-Sugar-Free, Wheat-Free
1¼ cup or 1 can chickpeas
½ cup tahini
1/3 cup date syrup 1/3 cup carob powder (OR 1/4 cup cocoa/cacao powder)
2-4 tbsp water
½ tbsp vanilla extract or 1 tsp vanilla bean powder
1/4 tsp baking soda
1/4 tsp baking powder
½ tsp salt
1/4 cup tiger nut flour
Preheat oven to 350F. Allow to cool before frosting
Start by processing chickpeas, tahini, date syrup, and water until smooth. Add all your dry ingredients except for the baking powder and soda. Blend again to combine. Now add the baking soda and powder and blend one last time until just combined. Transfer the batter to a parchment lined 8x8 inch pan. Smooth top and bake for 20-25 minutes.
FROSTING
1 cup pitted medjool dates (about 6-7 large)
1/2 cup hot water
1/4 cup cocoa powder
1 tablespoon tahini
1/4 teaspoon salt
Combine soft medjool dates and water in a high-speed blender. Blend until completely smooth. Scraping the sides as necessary. Add cocoa powder and tahini and blend until smooth, scraping down the sides as necessary. Spread over cooled brownies. Enjoy!
Carob Brownie || Plant-based Holiday Cooking
These gluten-free, oil-free, vegan carob brownies are out of the world. Our very own Carlynn Williams teaches us how to gain brownie points by preparing these scrumptious brownies.
Ingredients:
1 cup almond milk
2 tablespoons ground flax seeds
1/2 cup coconut oil, melted
2 teaspoons vanilla
1 teaspoon almond extract
1 1/2 cups oat flour (I made my own)
1/2 cup almond flour
1 cup coconut sugar
1/3 cup carob powder
2 teaspoons baking powder
1/4 teaspoon salt
Frosting:
1/3 cup almond butter
1/4 cup maple syrup
2 tablespoons carob powder
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Instructions:
1. Preheat oven 350. Prepare an 8x8 inch baking pan and set aside.
2. Combine, almond milk, flax seeds, coconut oil, vanilla, and almond extract in a medium bowl. Sit for 5 minutes.
3. In a large bowl, mix together oat flour, almond flour, coconut sugar, carob powder, baking powder, and salt.
4. Stir the wet mixture with the dry ingredients and mix well. Scoop batter into prepared pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean. Meanwhile, mix the frosting.
5. Remove from oven and allow brownies to cool for about 5 minutes in the pan.
6. Spread frosting on top of brownies and allow to completely cool before slicing.
7. Enjoy!
Frosting
To prepare the frosting, add almond butter, maple syrup, carob powder, vanilla and almond extract to a food processor and process until smooth.
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Black Bean Carob Brownies. Gluten-Free & No Sugar Added - Perfect Anytime Snack
Naturally sweetened with raisins and packed with protein, these brownies make a great anytime snack. Recipe details below ????????
This is my favorite black bean brownie base. It’s so easy – just blend dry ingredients, wet ingredients, mix and bake. Experiment with cocoa powder instead of carob powder, nuts of choice, and any spices or add-ins you like.
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Recipe Details:
Equipment: mixing bowl, food processor, 8x8 inch baking dish
Dry ingredients:
1/2 cup quick oats
1/2 cup cashews
3 tbsp carob powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
Wet ingredients:
1.5 cups black beans or 1 can
2/3 cup raisins
1 tbsp vanilla
3 tbsp olive oil
1 egg
Baking instructions:
Preheat oven to 375°F (190°C).
Blend dry ingredients into a coarse flour in food processor and transfer to mixing bowl.
Next, using a food processor, blend wet ingredients into a smooth paste.
Add wet ingredient mixture to dry ingredients and mix well. This will form a thick batter or dough.
Spread into lightly oiled baking dish and bake 20-25 minutes.
Enjoy!
The Best Chocolate Frosted Carob Brownies- Vegan, Oil-free, Wheat-free, Refined-Sugar-free
BROWNIES
1 ¼ cup or 1 can chickpeas
⅓ cup tahini
⅓ cup date syrup
2-4 tbsp water
½ tbsp vanilla extract or 1 tsp vanilla bean powder
¼ tsp baking soda
¼ tsp baking powder
½ tsp salt
1/4 cup tiger nut flour
1/3 cup carob powder (OR 1/4 cup cocoa/cacao powder)
Preheat oven to 350F.
Start by processing chickpeas, tahini, date syrup, and water until smooth. Add all your dry ingredients except for the baking powder and soda. Blend again to combine. Now add the baking soda and powder and blend one last time until just combined.
Transfer the batter to a parchment lined 8x8 inch pan. Smooth top and bake for 20-25 minutes.
Allow to cool before frosting.
FROSTING
1 cup pitted medjool dates (about 6–7 large)
1/2 cup hot water
1/4 cup cocoa powder
1 tablespoon tahini
1/4 teaspoon salt
Combine soft medjool dates and water in a high-speed blender. Blend until completely smooth. Scraping the sides as necessary. Add cocoa powder and tahini and blend until smooth, scraping down the sides as necessary. Spread over cooled brownies. Enjoy!