When I was in middle school, one of my teachers told the class caffeine is a drug and chocolate contains caffeine. As I sat with that piece of information, my innocent mind suddenly decided to cut out all chocolate from my diet. How could I continue eating something so…bad?
While I refused to eat one of the most coveted foods in the world, I still craved the smell of baked brownies in the kitchen. So each week for a period of time, I would whip up some very unhealthy brownie batter, stick it in the oven and revel in the chocolate-scented air drifting through the house. I wouldn’t touch them once they were out of the oven, so they were up for grabs for anyone with an appetite for chocolate. I felt strangely satisfied.
Fast forward many, many years and chocolate is now my drug of choice. To say I indulge often is an understatement. I prefer my chocolate in the raw combined with the cleanest, healthiest ingredients. This past weekend, I made some ooey-gooey, fudge-like brownies to celebrate Valentine’s Day and wanted to share the recipe. I’m pretty sure you will love them because every time I eat them, I can’t imagine anything ever tasting better!
Raw Brownies with Chocolate Frosting
(Makes 16)
Brownie:
1 cup raw walnuts
1 cup raw pecans
1 cup raw cacao powder
2.5 cups medjool dates, pitted
1/2 tsp. ground cinnamon
1. Place walnuts and pecans in a food processor. Process until finely ground.
2. Add cacao powder and process until combined.
3. Add dates, one at a time, until mixture looks crumbly and becomes a doughy consistency when squeezed with your hands.
4. Remove mixture from food processor and press evenly into a parchment paper-lined 8 x 8 inch pan.
5. Place in refrigerator while making the frosting.
Frosting:
1 avocado (about 3/4 cup)
1/3 cup raw cacao powder
1/4 cup pure maple syrup*
1. Place all ingredients in food processor. Process until smooth, scraping sides if necessary.
2. Spread the frosting on top of the brownies.
3. Cut into squares.
4. Decorate with toppings of your choice. I used crushed cacao nibs, chopped walnuts and ground cinnamon.
5. Store in refrigerator up to 3 days. Store in freezer up to two weeks and let thaw in fridge for one hour when ready to eat.
*Maple Syrup is not raw. Substitute with raw honey or alternative sweetener to make the frosting completely raw.