Raw Vegan ( No-Bake) BROWNIES
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INGREDIENTS:
1 cup walnuts
1/2 cup carob/cacao powder
2 tbsp chia seeds (optional)
1 cup dates
3 tbsp water (45 ml)
2-4 tbsp almonds, roughly chopped (for crunch) + more for garnish (optional)
For the chocolate ganache frosting:
2 tbsp maple syrup
2 tsp coconut oil, melted
2 tsp carob/cacao powder
DIRECTIONS:
In a high-quality food processor, add your nuts, carob powder or cocoa powder and chia seeds.
Blitz the ingredients together until you're left with a mixture that resembles the likes of sand.
Add the water and continue to blitz until the mixture comes together. If you find that the mixture is too dry, you can add more water.
Spoon the dough out onto a piece of parchment paper or greased foil and press it into a large square about 1/2 an inch thick.
Press the 2 tbsp of extra roughly chopped almonds into the square and let it chill in the freezer for 5 minutes.
To make the glaze, combine the carob powder/cocoa powder, the melted coconut oil and the maple syrup until your result is a moderately thin, glossy glaze.
Spread the glaze atop the raw brownie square and garnish with more almonds.
Cut the brownie into pieces (these are rich, and a little goes a long way).
These bars can last about a month in the fridge.
hogaNs HEALTHY Kitchen! - Carob Walnut Brownie : ]
hogaNs HEALTHY Kitchen! - Carob Walnut Brownie : ]
A BiG Thank you and SHOUT OUT! goes to Gideon and Jackie Graff from The Graff Raw food Academy in Roswell, Atlanta for the recipes used here today in this Health Video.
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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Raw Walnut Brownies | Special Diet Recipes | Whole Foods Market
These rich, delicious brownies require no baking and only have 4 ingredients! They pack a chocolatey punch and make for a perfect raw, vegan dessert. Find the recipe here
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Makes 16 brownies
Ingredients:
3 cups raw walnut pieces
2/3 cup unsweetened cocoa powder
1 cup pitted dates, soaked in warm water for 10 minutes to soften
2 teaspoons pure vanilla extract
Method:
In a food processor, blend walnuts and cocoa powder until nuts are finely ground. Drain dates and squeeze out any excess water. Add dates and vanilla to the food processor. Process until mixture sticks together and forms a ball. Add water 1 tablespoon at a time, if desired, for moister brownies.
Line an 8-inch square baking dish with parchment paper. Press brownie mixture into the prepared dish. Cover and refrigerate for at least 2 hours to set and then cut into 16 squares. Refrigerate brownies in an airtight container for up to 5 days or freeze for up to 2 weeks.
Nutritional Info:
Per Serving: Serving size: 1 brownie, 190 calories (140 from fat), 15g total fat, 1.5g saturated fat, 13g carbohydrates, (3 g dietary fiber, 8g sugar), 4g protein.
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How To Make Organic Raw Brownies Recipe ~ Raw, Vegan, Paleo, Gluten-Free
These brownies are a great healthy alternative to an unhealthy dessert. There are raw, vegan, paleo, grain free, gluten free and fabulous!
Visit my website for a printable recipe:
WholeHealthDana.com
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Carob Black Bean Brownies
Recipe adapted from Dr. Fuhrman’s Fudgy Black Bean Brownies (
These whole food plant-based brownies are made using black beans, dates, and carob powder. No eggs, no flour, no sugar, no oil, and even no chocolate! Carob is a chocolate alternative that has a similar flavor yet avoids stimulants like caffeine and theobromine. Surprisingly sweet treat despite the unique ingredients!
10 medjool dates (or 20 deglett noor dates), pits removed
¾ cup carob powder (or cocoa powder)
1½ cups black beans (or 1 15-oz can), rinsed and drained
2 Tbsp peanut butter (or almond butter)
1 Tbsp ground flaxseed
1 Tbsp baking powder
1 tsp vanilla
2-4 Tbsp unsweetened almond milk or other plant milk, if needed
Preheat oven to 325. Process all ingredients except milk in a food processor by pulsing slowly to combine. You want to get an even consistency. If batter is too dry, add milk 1 Tbsp at a time until a fudge-like consistency. Pour into a 9x9 silicone pan and spread evenly. Bake in oven for 35 minutes. Cool completely before slicing. Best served warm by reheating for about 30 seconds in microwave before serving.
Yield: 12 2x2 square brownies