Brownie Ingredients:
- 1 cup raw organic walnuts (presoaked)
- 1 cup raw organic pecans (presoaked)
- 3 tbsp raw organic honey
- ½ tsp organic vanilla extract
- 1/2 cup raw cacao powder
- 2 tbsp carob powder
- 5 medjool dates (presoaked)
- 1 cup raisins (presoaked)
Carmel Ingredients:
- 5 medjool dates (unsoaked)
- 5 medjool dates (presoaked)
- 1 tbsp mesquite powder
Chocolate Sauce Ingredients:
- ¼ cup raw blue agave
- 2 tbsp raw cacao powder
- 1 tsp carob powder
- ½ tsp coconut manna
- ½ tsp coconut oil
- Pinch of Himalayan salt
- Dash of almond extract (optional)
Pecan Topping:
- ¼ cup chopped raw organic pecans
TIP (1): Don’t throw the water out you soaked the raisins and dates in! You’ll use the water later. It’s already sweetened and will add that extra something to this treat!
TIP (2): Nuts used in this recipe was soaked for at least 12 hours in purified water.
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Step One:
Make The Brownie Batter! Throw all of the brownie ingredients into your blender or food processor. Blend or process until it has a brownie or cake like consistency. (Because you’re putting it on the dehydrator, its ok if it’s a little liquidy, just make sure its not too runny. You want the batter like cake batter, not like bread dough.) Add the water you soaked the raisin and dates in to thin it out if necessary. I used ¼-½ cup of the presoaked raisin water. Now its time for the dehydrator…
Step Two:
Prep your dehydrator! I typically pre-line my dehydrator tray(s) with parchment paper. I find it’s easier to flip things over to ensure thorough un-cooking. It’s also much less clean up.
Step Three:
Pour the brownie mixture on the dehydrator tray(s).
Step Four:
Dehydrate! Dehydrate it for 10-12 hours, then flip it over and dehydrate it for another 10 hours, flip it again (just in case liquid rotated to the bottom) and dehydrate it for another 2 hours. Total dehydration time should be 24 hours. It may take longer depending on your dehydrator type and how much water you added to your mixture. In either case, stick a tooth pick in; if it comes out without residue, your brownie is done! If your toothpick has residue on it…dehydrate it some more, as needed!
Step Five:
Make your Chocolate Sauce! Put all of your chocolate sauce ingredients into your blender…Blend…and you have chocolate sauce!
Step Six:
Make your Carmel Dip! Put all of your ingredients in the blender, blend until smooth…be sure to add a lil of that water you used to soak the dates…it will help make it creamy and thin it out…and you have raw vegan caramel!
Step Seven:
Wait! And wait without losing your mind or dipping your finger into your brownie mixture that’s on the dehydrator…and stay out of that chocolate sauce…yeah yeah yeah…stay out of the caramel dip too!
Step Eight:
Prepare your Brownies! Your brownies are done, cut them into desired pieces and ice them with the chocolate sauce…put a piece on top…ice it again with chocolate sauce…drizzle caramel dip on top…put the chopped pecans on top…drizzle with more caramel…then drizzle with chocolate…and you have just made the greatest raw vegan brownie ever!
I know…I know…you love me! (Guess what? I love you too!)
Oh…
STEP NINE:
EAT!
If you're worried about nutritional content of this brownie, or if you're a calorie or fat gram counter...let me just tell you. Eating this brownie is better for you than eating a piece of chicken. This brownie is loaded with healthy fats and proteins, that help turn your existing fat into lean muscle. To learn more, click here.
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