Protein packed brownie dough… UM, yes please! Hemp seeds, dates, nuts, raw cacao… It’s like a love affair that you just don’t want to keep a secret!
Not only does it feel like a seedy celebration, but this recipe takes little more than a food processor. No oven, no flour, NO REFINED SUGAR, no fuss.
OH, and why stop at just the brownie when you can have a drizzle of chocolate sauce? Exactly.
Super excited to share this versatile recipe... Feel free to swap out certain nuts and seeds for your favorites. I like to serve mine with a banana "ice cream" (pictures above, recipe coming soon)!
Have fun with this raw yummy goodness. I’m smiling now just thinking about how happy you’re going to be when you get cracking in the kitchen on this one!
Raw Chocolate Brownies with Rich Chocolate Shell (Gluten Free & Vegan)
For the brownie:
* 6 dates soaked in hot water for 10 minutes * 1/2 cup whole pecans * 1/2 cup whole walnuts * ⅓ cup sliced almonds * ½ cup hemp seeds * ¼ cup flax seeds * 2 tablespoons chia seeds * Just over ¼ cup cacao nibs * 1 teaspoon pure vanilla extract * 1 pinch of salt
For the chocolate shell:
* ½ cup coconut oil * ½ cup unsweetened cocoa powder (plus a little extra for extra love) * 3 tablespoons maple syrup or honey * Splash of pure vanilla extract * 1 whole cinnamon stick
For the brownie:
Line a 9 x 9 baking dish (glass or ceramic preferred) with wax paper.
In a food processor, blend all of the brownie ingredients until the mixture is thick, blended, and a dough forms. Press the dough evenly into the baking dish. Place the dish in the freezer and let the brownie set for 6 hours or preferably overnight.
For the chocolate shell:
Add all of the chocolate shell ingredients to a small saucepan over medium-low heat. Stir the mixture over the heat until everything is fully incorporated. Once incorporated, turn off the heat and let the mixture cool for a few minutes so that it has time to set. With a spoon or small spatula, drizzle the mixture on top of the brownie and place the dish back in the freezer for 6-8 hours or overnight so that the chocolate layer can fully harden, and can form a beautiful shell.
Take the brownie out of the freezer. Run a very sharp knife under hot water, and cut the brownie into squares. Serve topped with your favorite frozen dessert!
I’m a chocoholic; give me any dessert with this stuff and it will be hard for me to pass it up. When it comes to bars, cupcakes, brownies and ice cream, the chocolate flavor always wins in my book (sorry, vanilla). Fellow chocoholics, check out these 10 desserts to satisfy your sweet tooth.
Nature's calling to all #chocoholics out there. An assortment of #vegan and #glutenfree #desserts
NEW YORK, July 22 ― An upstart US food technology company has developed a unique fermentation process using mushrooms to reduce bitterness in cocoa beans that it believes will cut sugar content in chocolate candy.
A year after first launching
'Myco Technology' uses #mushrooms to reduce bitterness in #cocoa beans and cut #sugar content in #chocolate #candy
It’s awfully hard to explain chocolate without eating it – but in “Chocolate: The Exhibition,” Seattle’s Museum of History and Industry does an excellent job, and gives families a fun, multimedia reason to make the trip to South Lake Union. Just opened and on through September, “Chocolate” offers an image-rich tour through the history of this delicacy from rainforests and Mayans to contemporary Seattle makers, pulling in a millennium of detail and culture along the way with replicas, wall photos, videos and touchscreens – not to mention truffle cushions, more on that later – that strike a perfect balance between engaging and informative, especially for kids. And yes, there are tastings, too, in weekend programming through summer. After a dark-brown entryway with chocolate boxes and piped-in chocolate smells, the exhibit opens with a rainforest: a fake one, that is, but still pretty fun. A central “cacao tree” looks realistic and gives and idea of the football-sized cacao pods, while panels offer bilingual, kid-friendly explanations of compost, pollination and ecosystems in cacao plantations. Turn a corner, though, and you start a walk-through journey into chocolate’s history that is fascinating for adults and kids alike. Replicas of Mayan chocolate pots (with glyphs explaining one belonged to Lord Snake Jaguar) and incense burners explain the cultural and religious significance; there are stories and images of Mayan cacao traders in Mexico and a 1976 unearthing of a Mayan backyard cacao garden in El Salvador. The exhibit goes on through the Aztecs (chocolate as religious offerings, trading currency, food) with a handy kid-height cacao bean abacus for calculating an Aztec grocery bill. Big wall graphics explain the Spanish conquest (including Hernán Cortés discovering a treasury full of beans rather than gold) and the migration of chocolate (and other New World commodities) to Europe, with the ensuing era of colonization. Whole rooms recreate fancy 17 th -century European chocolate houses with fine china, art and the Spanish chocolate frothing stick called a molinillo; the contrast with the sweaty slave plantations that supported them is sharp, and “Chocolate” doesn’t shy away from it, or from the ecological and fair-trade issues that now surround the chocolate industry. Wending its way through big displays of vintage American candy paraphernalia and other fascinating history (including a wall-size photo of a Paris chocolate factory c. 1900), the exhibit finally ends at a photo-op that kids will love: an oversize chocolate box wall, where you can pose on fluffy brown truffle cushions. This being a traveling show, the Seattle component is small, but does take in some of the city’s many local makers such as Fran’s and Theo’s, with a handy map and tastings every weekend.
Super fun and educational! Sep. 22nd mark your calendars!