The Raw Brownie Revisited

The Raw Brownie Revisited
COMMENTS
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    [ID] => 3246
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    [post_date] => 2014-11-21 16:17:03
    [post_date_gmt] => 2014-11-21 22:17:03
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    [post_title] => The Raw Brownie Revisited
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    [post_name] => raw-brownie-revisited
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    [post_modified] => 2015-01-15 16:29:21
    [post_modified_gmt] => 2015-01-15 22:29:21
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    [guid] => http://llbalanced.com/?post_type=recipe&p=3246
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11.21
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TOTAL TIME :
INGREDIENTS
  • Brownie
  • 2 cups raw organic walnuts roughly dropped
  • 2 1/2 cups medjool dates pitted and roughly dropped (*buy these with the pits IN and take them out yourself, they are significantly juicier & fresher and are crucial to a great raw brownie)
  • 3/4 cup raw cacao powder can use unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • Almond Butter Frosting
  • 1/2 cup unsweetened almond butter
  • 1/4 cup maple syrup (can add another 2 tablespoons if not sweet enough for you)
  • 6 tablespoons coconut oil melted
  • 1/4 cup cacao powder
  • 1/4 teaspoon vanilla extract
  • pinch salt
DIRECTIONS
Brownie
  1. Combine all ingredients in a food processor and processor until incorporated and mixture sticks together if you pinch it between two fingers.
  2. Empty mixture into in a shallow baking dish and/or mini-muffin tins (I did both, for fun) and press very firmly to create and compact, even layer. You want the mixture to be about 3/4 inch thick. I use a spatula to press and even it out.
  3. Cover with saran wrap and refrigerate while making frosting.
Almond Butter Frosting
  1. Combine all ingredients in a small bowl and whisk to combine. Test for sweetness and add accordingly.
  2. Remove brownies from refrigeration and spread with frosting. Gently re-cover and refrigerate overnight or freeze for 1 hour before slicing.
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