Tuesday, September 18, 2012

RAW DESSERT: MEXICAN SPICED BROWNIES




My friends have been waiting for a raw dessert recipe and so I have finally posted a super, super easy and delicious recipe.  Most of my gal pals LOVE chocolate.  When I say LOVE, I really mean LOVE!  So, this recipe is right up their alley and will definitely satisfy that craving for chocolate.
 
Now, please do not get afraid when you see the word raw in the dessert title.  Many people get afraid when they see a raw recipe.  But really, it only means "uncooked" and "keep in the nutrients" and so really, you can, in this case, equate it to simplicity.  You will not believe how EASY this is!


Lately, I have been loving that fact that I am able connect with some wonderful people over Instagram.  What a great way to connect with other Raw, Vegan and Vegetarians all over the world and exchange food ideas and recipes.  This recipe is adapted from what I originally saw on A Life Unhurried.  I recently connected with her on IG.  Her recipe was adapted from Judita Wignall's famous Mexican Spiced Brownies. So delicious!



Prep time: 30 minutes
Chill time: 1 to 2 hours


INGREDIENTS:



BROWNIE BASE
4 cups walnuts*
2/3 cup raisins
2/3 cup medjool dates, pitted
2/3 cup cacao or carob powder
1 tablespoon Mexican (ceylon) cinnamon
2 teaspoons vanilla extract
2 teaspoons finely ground star anise
2 teaspoons cayenne pepper
pinch of sea salt (optional)
2 tablespoons water

*preferably soaked 6-8 hours and dehydrated but not crucial.  For this version, I did not soak or dehydrate them and they came out very nice.  Just a tad more chunkier than it would be soaked.

1. Place walnuts into a food processor and grind into the consistency of
a meal. Don’t over process or it will release too much oil.

2. Add the raisins and dates and process until the mixture is well combined.

3. Add the cocoa powder, cinnamon, vanilla, star anise, cayenne and sea salt and process again until mixture is sticky yet still crumbly. Transfer to a large mixing bowl.

4. Add the water and mix well using your hands. It should start to resemble a dough.

5. Press mixture into an 8 x 8 inch baking pan lined with parchment paper or plastic wrap.


FROSTING:
1/2 cup maple syrup or agave nectar
1/4 cup coconut oil, warmed to liquid
2/3 cup cacao or carob powder

1. Add maple syrup to the blender first followed by the coconut oil and cocoa powder. Blend well until smooth.

2. Spread topping over brownies and chill at least 1-2 hours.

3. Remove brownie by lifting up the parchment paper and slice into desired size pieces.

Store in the refrigerator for up to one week or in the freezer for one month.

NOTE: Try substituting cayenne pepper with chipotle or ancho pepper for a whole new experience. Chipotle is smoky and spicy while ancho is mild and sweet. For a traditional brownie omit cayenne, anise and cinnamon.  My next batch will be the Traditional Brownie.  (Actually, think I will make this and not tell anyone its raw and see what they say.  Hee hee!)


Makes 12 to 16 servings

These are incredible!

Check out Judita's book Going Raw HERE.

Enjoy!




4 comments:

Britney Manuel said...

it looks so decadent and indulgent, right up my alley!!!

Grace @ A Life Unhurried said...

Yay! Looking at your photo makes me want to make another batch now! :)

Felicia said...

Thank you Britney and Grace! These are truly delicious! I want to make the non-spiced version too! xF

uknowlikeaustralia said...

So delicious!!! I forgot to pack my brownie as my lunchtime dessert and literally whimpered a bit on my way to work when I remembered it was still in the fridge. . . After work snack it is!

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