Frosted Raw Brownies for Anytime of Day

        So, I am still on this whole raw food kick. I have to confess that during this month I have really preferred the sweet and fruity dishes to the most (but not all) of the savory dishes I have prepared. Maybe this has something to do with my addiction to sweets, or maybe its that I have a serious addiction to baking. Let’s assume that its the latter, but either way I am just not the biggest fan of green vegetables. I used to really enjoy kale! Then I ate raw kale. Now I don’t like kale. I even turn up my nose to kale. I really feel like a four year old sometimes! 

        This past week I have been searching for a really yummy and dehydrator free raw brownie recipe. It has taken a little bit of work and I have actually experimented with a couple of recipes all of which turned out tasting “raw,” if you know what I mean. Today I discovered a way to convert the super healthy brownie recipes into a super healthy brownie recipe that taste like its bad for you! Awesome, I know! The secret to my success was the help of my new culinary lovers, dates! I simply added more dates to the recipe and voila! Delicious raw brownies that you can eat for dessert.... or breakfast, lunch, and dinner!

The blueberries and mint were just used as a garnish, but they also tasted fantastic with the brownies! 

What you need: 

• 1 cup raw almonds 
• 1/4 cup raw cashews
• 1/2 cup raw walnuts
• 2 cups pitted medjool dates
• 1/3 cup raw cocoa powder 
• 2 tsp pure vanilla extract 
• 1/4 tsp sea salt

For the frosting:

• 1 avocado 
• 2-3 Tbsp raw agave nectar 
• 1 Tbsp raw cocoa powder 
• 2 tsp vanilla extract
• 1 tsp cinnamon 
• 1 tsp water
• Pinch of sea salt 

What to do: 

1. In a food processor, add almonds and cashews and process until very fine 
2. Add walnuts and dates (adding a few at a time) until mixture becomes well combine and crumbly 
3. Add cocoa powder, salt, and vanilla, pulse until well combined 
4. The mixture should be sticky and hold together when pressed with your fingers. If it doesn’t hold together try either adding a few drops of water or agave. 
5. Once you have mixture that will hold together, remove it from the processor and press into a brownie pan lined with parchment paper, then press it firmly to ensure the mixture holds.
6. Combine all of the frosting ingredients in a bowl. 
7. Using a fork or an avocado masher, mash and mix the ingredients until the mixture has become smooth and well combined. You could try blending it but I find it easier to just mix it in a bowl. 
8. Evenly spread icing over the brownies. 
9. Slice and serve. 

Music to... urmm... listen to... Feist. 

Raw Coconut Cashew Butter Fudge

So in sticking with the chocolate and coconut theme this week I bring you chocolate salty (coconut) balls! 
        I had to do it! I don’t see how anyone can make a round chocolate treat and not think about South Park! But I don't want to get too carried away with the whole "put em in your mouth" thing, so I am just going to leave it at that. 

        This is the second sinfully delicious raw treat that I have made this week, and I have to say I am really starting to like this whole raw food thing! You can eat pies and fudge without feeling guilty about it because its good for you! It makes me wonder why people ever resorted to using processed sugars and oils to make sweets, when you can use all natural raw ingredients that come from the Earth and make things that are absolutely wonderful! 

You’ve got options: 

• If you omit the whole coconut-covered-chocolate-salty-ball-thing step, you are left with a super delicious fudge-like coconut cashew butter that taste good with just about everything and is perfect paired with fruit for breakfast! 
• If you absolutely hate coconut you can completely omit it from this recipe. You will be left with really yummy chocolate cashew butter that can still be made into the original chocolate salty balls by simply sprinkling a little sea salt over them.

Mmmmmm! Chocolate cashew butter! 

What you need: 

• 2 cups of raw unsalted cashews (soaked) 
• 1/2 cup of raw agave nectar or raw honey 
• 1 cup cocoa powder 
• 2/3 Tbsp vanilla extract 
• 1 1/2 tsp cinnamon 

• 1 cup unsweetened shredded coconut (optional)
• 3 tbsp coconut oil (optional) 

• 1/4 cup unsweetened shredded coconut (optional) 
• 1/2 tsp sea salt (optional) 

What to do: 

1. Soak cashews in water for at least 6 hours or longer. 
2. Drain cashews and combine with agave, cocoa powder, vanilla extract, cinnamon, 1 cup of coconut, and coconut oil in food processor. 
3. Pulse until ingredients are well combined and a creamy butter has formed. This will take about five minutes or more depending on how crunchy you want your cashew butter. You may need to scrape down the sides a few times during this process. 
4. Now you have your cashew butter. You can stop at this step and enjoy the fruits of you labor, or you can continue to the next step and take this butter to the next level! 
5. Combine the remaining coconut and the sea salt in a bowl.
6. Using a melon baller or just regular spoon, scoop out 1Tbsp scoops of the butter onto wax paper.
7. Roll butter between the palms of your hands until it takes the shape of a ball.
8. Roll the individual cashew butter balls in the coconut and salt mixture until they are evenly coated 
9. Serve immediately and enjoy! Store your Coconut Cashew Butter Fudge balls in an air tight container, and if you have any reaming butter store it in a separate container. Both will keep for 4-5 days in the refrigerator. This recipe yields roughly 2 1/2 cups of cashew  butter. 

Music to eat to: ...since you can't really bake when you're making raw food! 

This recipe was inspired by this recipe.

Raw Chocolate Coconut Creme Pie

I spent the entire month of December glutinously feasting on all things that are bad for your body, but so good for your soul. Not to mention I used the term “I'm getting festive” as an excuse to drink a lot of alcohol last month. 


        Now, I am not one for New Years resolutions. I think that if you are going to do something then do it, don’t put it off until the end of the year. But the timing was just so right this year. If I had behaved so poorly in August I would have had something like an Autumn resolution; however this year I have made somewhat of a New Years resolution. In order to cleanse my body of all the terrible things I consumed during the end of 2011 I have decided to go 100% raw during the month of January. I am on day eight of my raw diet and have noticed quite a few exciting side effects from this diet. For starters my skin has dramatically cleared up and I am starting to “get the glow” as many raw food enthusiasts say. I wouldn’t say that I have had the most fun being on a raw food diet (seeing as I am cheese freak and I love baking), but overall this diet has taught me a lot about what I put into my body. I recommend that everyone should at least try it once. 

      
         I have started to get pretty crafty with this whole raw “cooking” thing, and I am so proud of this chocolate coconut creme pie that I actually decided to update my blog for once! Considering it has been probably a million months since my last post, my resolution this year could be to keep this thing up to date! Regardless, this pie is guiltless, healthy, and absolutely divine! Take my word for it, raw food is pretty amazing and it won’t make you fat! 

On a side note: This recipe calls for medjool dates which I must say are some of the yummiest things that I have ever eaten. They taste like little mini pecan pies without all of the butter and sugar. I could probably eat these dates for breakfast, lunch, dinner, and dessert, but then I would probably have a serious sugar crash later on! 

What you need:

• 3 1/4 cup shredded coconut meat
• 2 cups of dry almonds
• 1 teaspoon sea salt
• 3 1/2 cups pitted dates (preferably medjool dates) 
• 1/2 cup cocoa powder (Dutch processed cocoa powder is raw) 
• 1/4 cup extra virgin olive oil 
• 4 tablespoons of water 
• 1 cup water

What to do:

The Crust:

1. Sprinkle 1/4 cup of shredded coconut on the bottom of your pie dish.
2. Pulse almonds and salt in a food processor until the nuts are broken into very small pieces. There should be a pretty equal powder to nut ratio in the food processor when you are done. 
3. Add 1/2 cup of the dates a little at a time in small batches, and pulse until well combined. (If you feel that your dough might not stick together well then add 1/2 tsp of agave nectar to the mix)
4. Press the dough into your pie dish to form the crust 

The Chocolate Syrup:

1. Blend 1 cup of dates, cocoa powder, olive oil, and water until smooth. You want your syrup to have a fudge like texture so add the water as needed.
2. Spread 2/3 of the syrup onto the pie crust and set the other 1/3 aside for later

The Creme: 

1. Combine remaining coconut meat and dates in a blender or food processor 
2. Gradually add your water until you have made a slightly smooth creme. I like chucks of shredded coconut in mine. 
3. Scoop out and spread into pie 

Drizzle the remaining syrup onto your pie using a piping bag (or ziplock bag with a tiny hole cut into one of the corners) 

Serve immediately. 

This pie will keep in the refrigerator for three of four days, that is if it last that long.  

This recipe was modified from a recipe found in Ani's Raw Food Kitchen, by Ani Phyo. 

Music to work out to: because you will have so much energy after eating this raw pie!