This wonderful recipe comes from one of my favorite raw food chefs - Russell James. Most of his creations are quite easy to make and quite tasty. Even those who do not particularly care to become raw foodies are quite comfortable with Russell's creations.
This recipe requires a little work, but believe me, your labor will pay off. The brownie bits are simply divine. Read the recipe, get all the ingredients and roll up your sleeves! Remember to buy organic ingredients whenever you can.
This recipe requires a little work, but believe me, your labor will pay off. The brownie bits are simply divine. Read the recipe, get all the ingredients and roll up your sleeves! Remember to buy organic ingredients whenever you can.
Ingredients:
For the brownie base
- 2 cups cashew flour*
- 2 cups oat flour**
- 1 cup cacao powder
- 1/2 cup coconut nectar or honey
- 1 tsp vanilla powder or scrapings 1 vanilla pod
- 1/2 cup tahini
- 1 tsp cinnamon
- 2 tsp tamari
- 1/2 cup purified water
- 2 tbsp lemon juice
- 1 cup pecans, roughly chopped
For mint chocolate
For the chocolate topping
Method:
In radiant health, passionately raw - Dominique
- 1 cup cashews, soaked 20 minutes, then rinsed
- 3/4 cup cacao butter, (measured when solid) chopped small and then melted
- 1/4 cup coconut nectar or honey
- 1/2 tsp lemon juice
- 1/4 cup tightly packed mint
- 1 drop mint essential oil
For the chocolate topping
- 1 cup cashews, soaked 20 minutes, then rinsed
- 3/4 cup cacao butter, (measured when solid) chopped small and then melted
- 1/4 cup cacao powder
- 1/4 cup coconut nectar or honey
- 1/2 tsp lemon juice
- 1/4 cup water
- 1 tsp vanilla extract
- 1 tsp lemon juice
Method:
- Start with the brownie base. Cashew flour* is simply dry cashews that have been processed to crumbs in a food processor. Some larger pieces in there are OK too.
- Oat flour** can be made by blending dry oats in a high-speed blender or coffee grinder.
- Mix all ingredients by hand, in a large bowl.
- Press into a brownie tin an dehydrate at 115 degrees F for 12 hours. Once dehydrated, place covered in the fridge, ready for the mint chocolate layer.
- To make mint chocolate blend all ingredients in a high-speed blender until smooth. Pour on top of the brownie base.
- Place in the freezer whilst working on the chocolate topping.
- Chocolate topping is the last step in this recipe. To make it blend all topping ingredients in a high-speed blender until smooth.
- Take the brownie tin from the freezer. You should find that the mint layer has firmed enough to pour this next layer on top. Once this final layer has been poured in and smoothed out, leave in the fridge overnight to set. The whole thing is then ready to be removed from the brownie tin, cut into small squares, and then either kept refrigerated for up to a week, or frozen and defrosted as needed.
In radiant health, passionately raw - Dominique
P.S.
Russell's recipes come with different degrees of sophistication - from very quick and easy to a bit more demanding. But no matter how complex, his recipes are always fun and quite easy to follow.
Russell's recipes come with different degrees of sophistication - from very quick and easy to a bit more demanding. But no matter how complex, his recipes are always fun and quite easy to follow.
The raw food magician Russell James