This is another frugal recipe that was created to help you save money with juicing. If you made my anti-cancer juice and wondered what to do with the valuable leftover juice pulp here is the answer - my signature superfood brownies.
They are absolutely delicious. Vegan, low in sugar, gluten-free and loaded with antioxidants. You can indulge without guilt and do something good for you body since all the ingredients used in this recipe will help you protect your body from free radicals.
While working on this recipe consider that depending on your juicer, your leftover juice pulp might have more or less moisture than mine. You will have to adjust the amounts of ingredients. Use you common sense. Always taste the dough before freezing it. I did not add any sweetener since the beets and raspberries used in my juice were very sweet. Dates and lucuma adds natural sweetness. Add spices of your choice and use fresh edible flowers if you can get them at this time of the year.
They are absolutely delicious. Vegan, low in sugar, gluten-free and loaded with antioxidants. You can indulge without guilt and do something good for you body since all the ingredients used in this recipe will help you protect your body from free radicals.
While working on this recipe consider that depending on your juicer, your leftover juice pulp might have more or less moisture than mine. You will have to adjust the amounts of ingredients. Use you common sense. Always taste the dough before freezing it. I did not add any sweetener since the beets and raspberries used in my juice were very sweet. Dates and lucuma adds natural sweetness. Add spices of your choice and use fresh edible flowers if you can get them at this time of the year.
Ingredients:
- 1 1/2 cups juice pulp (I used beet, raspberry and ginger juice pulp)
- 10 Medjool dates, soaked in water overnight
- 1/4 cup dried sour cherries, soaked in water overnight
- 1/4 cup coconut oil (melted in warm water bath)
- 1/4 cup cacao butter (melted in warm water bath)
- 1 Tbsp pomegranate powder
- 1 Tbsp açai powder
- 2 Tbsp lucuma powder
- 1 cup raw cacao
- 1 tsp ground hot red pepper
- 1/2 cap almond flour (use the leftover almond pulp if you are making your own almond milk)
- 2 tsp raw vanilla powder
- 1 tsp pumpkin pie spice (optional)
- 1 tsp pink Himalaya salt
- handful of dried edible flowers for garnish (optional)
Method:
- In a food processor mix all the ingredients into a smooth, homogenous dough.
- Line out a square dish with parchment or baking paper. Transfer the dough into a dish and spread it evenly.
- Toss a handful of dried edible flowers over the cake.
- Cover the dish with a non-stick foil and place it in the freezer for at leas 30 minutes or until fully set.
- Remove the dish from the freezer. Cut the cake into squares and toss more edible flowers on each portion. Serve and enjoy in good company! Store in fridge for up to five days.
Tip: When using fresh edible flowers remember not to freeze them or they will turn ugly. Garnish your brownies only after they have set.
In radiant health - passionately raw - Dominique
Dominique Allmon©2014