Chocolate Brownies
Ingredients:
4 cups unsoaked pecans
4 cups unsoaked brazil nuts
3 tsp. sea salt
1 1/4 cups. blended peeled cacao beans
3/4 cup raw carob
2 cups soaked raisins (pureed)
6 tbs. agave nectar
1/2 cup melted Coconut Oil
4 cups unsoaked pecans
4 cups unsoaked brazil nuts
3 tsp. sea salt
1 1/4 cups. blended peeled cacao beans
3/4 cup raw carob
2 cups soaked raisins (pureed)
6 tbs. agave nectar
1/2 cup melted Coconut Oil
Directions:
Blend pecans into a fine meal and place in a bowl. Blend the brazil nuts to a fine meal and combine with the pecans. If you want the brownies chunky leave some nuts slightly chopped. Add the salt, cacao and carob powders to the nuts, and mix until well combined.
Mix pureed raisins thoroughly into the dry nut mix. Add your agave nectar and Coconut Oil into the brownie mix and work through it with your hands.
Place the brownie mix into a 9 X 13″ glass dish and pat down evenly. Sprinkle with cacao powder and coconut flakes and refrigerate to harden.
Additional Tips
Optional additional ingredients:
Orange zest
Almond extract
coconut flakes
For Mexican brownies add 3 tsp. cinnamon and a pinch of cayenne!
Blend pecans into a fine meal and place in a bowl. Blend the brazil nuts to a fine meal and combine with the pecans. If you want the brownies chunky leave some nuts slightly chopped. Add the salt, cacao and carob powders to the nuts, and mix until well combined.
Mix pureed raisins thoroughly into the dry nut mix. Add your agave nectar and Coconut Oil into the brownie mix and work through it with your hands.
Place the brownie mix into a 9 X 13″ glass dish and pat down evenly. Sprinkle with cacao powder and coconut flakes and refrigerate to harden.
Additional Tips
Optional additional ingredients:
Orange zest
Almond extract
coconut flakes
For Mexican brownies add 3 tsp. cinnamon and a pinch of cayenne!
