Raw Brownies with Almond Butter Frosting

Posted on by llbalanced
Raw Brownies with Almond Butter Frosting
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    [post_date] => 2017-08-17 17:54:57
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    [post_title] => Raw Brownies with Almond Butter Frosting
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08.17

Hands down, bar none, no contest...my Holy Fudge Black Bean Brownies are the most popular recipe on LL Balanced. I have been grateful and overwhelmed to see images of these brownies created all over the world!

That might sounds silly; I mean, a black bean brownie is just a brownie, right?! NOPE. It's a significantly healthier version of a beloved classic food, a food that we want to enjoy but feel we "shouldn't" or "can't. It is free of all top allergens, and it is vegan. PLUS, it takes all of 10 minutes to make. The result? Something that brings joy, warmth, memories and quality time to people's lives. It's so.much.more than a brownie.

That said, I am NOT attempting to my Holy Fudge Black Bean Brownies with today's Raw Brownie.

Instead, I am offering an alternative that is equally delicious, in my opinion!

This Raw Brownie is ideal in the height of Summer, when the mere idea of turning on the oven sends you into a cold shower. In addition, this brownie is paleo, for my readers who don't eat beans (or don't digest them). Lastly, it has a different texture—this is a dense and chewy, compared to the gooey melt-in-your-mouth BBB. Both brownies are epic, but this one is likely to appeal to those who like a more robust, sturdy brownie.

One thing they have in common is their ease. If you have a food processor, these babies will be chilling fridge in 20 minutes or so. The hard part is waiting, and I won't judge you a lick if you take a few spoonfuls before the batter has solidified (it's a personal requirement). You can also use this simple frosting in other recipes: on pancakes, cupcakes or cakes.

And last but not least; of course, these are truly healthy treats!

Note that I still call them treats...I'm not suggesting they're a sub for salmon and roasted broccoli. But they do provide nourishment in the form of healthy fat, protein, Vitamin E, lauric acid (antibacterial, found in coconut oil) and potassium from dates. And they're deeply satisfying, so you should be able to enjoy one and move on with the rest of your day.

If you trust me on the brownie front, please give this no-bake version a try and tag me on Instagram @lauraleabalanced!

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TOTAL TIME :20minutes30minutes
12-16servings
INGREDIENTS
  • BROWNIES
  • 2 cups raw walnuts
  • 2 1/2 cups pitted Medjool dates
  • 6-8 tablespoons raw cacao or coca powder (start with 6)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon sea salt, plus more for sprinkling
  • FROSTING
  • 1/3 cup almond butter (sub PB, cashew or sunflower butter)
  • 3-4 tablespoons maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 cup cocoa or raw cacao powder
  • Optional: cacao nibs for garnish
DIRECTIONS
  1. Line an 8x8 baking dish with nonstick parchment paper, leaving an inch or so overhanging the sides.
  2. In a food processor, combine all brownie ingredients and process until it forms a sticky crumble. You don't want to over-process, or some of the oil will start to leak out and it may get chewy. You just want to be able to pinch the mixture in your fingers and it sticks. Taste mixture for more cocoa powder. I personally use 8 tablespoons total, because I like a more bitter flavor, but it's up to you!
  3. Press brownie mixture into your lined dish and press into an even layer. To get nice edges, you can fold the parchment in and run your finger along the edge.
  4. In a mixing bowl, whisk together all frosting ingredients. Pour over brownies in an even layer, then place in the freezer on a flat surface. Sprinkle on extra sea salt and cacao nibs, if using. Freeze for at least 30 minutes before removing and slicing into whatever sized pieces you like. I personally don't cover the dish for these 30 minutes but you can! Brownies will keep tightly sealed in the refrigerator for up to 1 week or in the freezer 2 months.
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