{recipe} Rich Dark Chocolate Brownies with Caramelized Mesquite Walnuts

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in Raw Food Recipe

This raw brownie recipe comes to us from Amy Levin.

Rich Dark Chocolate Brownies with Caramelized Mesquite Walnuts

INGREDIENTS (FOR CARAMELIZED MESQUITE WALNUTS)
1c walnuts, soaked overnight and rinsed
1/4 c maple sugar, powdered in the vita mix
4 tbsp maple syrup
1 tbsp mesquite powder
1 tsp cinnamon
Pinch Allspice
3 drops orange essential oil
good pinch of salt

INSTRUCTIONS (FOR CARAMELIZED MESQUITE WALNUTS)
Combine all ingredients and spread on a teflex sheet. Dehydrate 24 hours on 118.

INGREDIENTS (FOR DARK CHOCOLATE BROWNIES)
1c cashews, soaked and dehydrated
1c walnuts, soaked and dehydrated
1/2 c hulled sesame seeds
1c dates – soaked overnight
1/2 c cacao powder
1 tsp nama shoyu
2 tbsp maple syrup or yacon syrup

INSTRUCTIONS (FOR DARK CHOCOLATE BROWNIES)
In a homogenizing juicer with the blank plate, push through the dates, cashews, walnuts and brazils into a medium mixing bowl. Add cacao powder, nama shoyu and maple to the bowl and mix really well with your hands. really, use your hands; a spoon will not do the job. If you have a significant other or a VERY close friend near by, they can lick your hands after you finish mixing. Line a brownie tin or any preferred mould with cling film fill with the brownie mix and then press to flatten. Finally, add your chunks of caramelized walnuts and press them right into the brownie top. Place in the freezer for 20 minutes to harden a bit, the fridge for 1 hour or in the dehydrator to warm through and achieve a crisp “baked” outside and a warm gooey inside – Serve with maca ice cream.

**Using a food processor-
Put the dates, maple syrup and tamari in a food processor and blend into a paste, add a little water as need to achieve a smooth but quiet thick paste. Transfer this mixture to a medium mixing bowl. Add all the nuts and seeds to the food processor and process until about 1-2 minutes scraping the jug as you go to be sure all is incorporated well. Be careful not to over process – as you process ingredients they heat slightly and nuts will begin to release their natural oils, once this happens the mixture is not nice at all. Transfer to the date mixture, add cacao powder and mix really well with your hands. Really, use your hands; a spoon will not do the job. If you have a significant other or a VERY close friend near by, they can lick your hands after you finish mixing. Line a brownie tin or any preferred mould with cling film fill with the brownie mix and then press to flatten. Finally, add your chunks of caramelized walnuts and press them right into the brownie top. Place in the freezer for 20 minutes to harden a bit, the fridge for 1 hour or in the dehydrator to warm through and achieve a crisp “baked” outside and a warm gooey inside – Serve with maca ice cream.

**Using a vita mix – better than a food processor –
Place dates, maple and nama shoyu in the blender on high speed and use the tamper stick to force the ingredients to be blended into a smooth thick paste. Transfer to a medium mixing bowl. Add all nuts and seeds to blender and do the same as with the fate paste; pushing them into the blades continuously JUST until they become a paste. Don’t over blend or the oils will separate and this is not nice.
Add cacao powder to the bowl and mix really well with your hands. really, use your hands; a spoon will not do the job. If you have a significant other or a VERY close friend near by, they can lick your hands after you finish mixing. Line a brownie tin or any preferred mould with cling film fill with the brownie mix and then press to flatten. Finally, add your chunks of caramelized walnuts and press them right into the brownie top. Place in the freezer for 20 minutes to harden a bit, the fridge for 1 hour or in the dehydrator to warm through and achieve a crisp “baked” outside and a warm gooey inside – Serve with maca ice cream.

Variations:
to the brownie base add….
-chunks of your favourite homemade or store bought raw chocolate
-dried fruit, such as, cherries or banana
-various essential oils like – peppermint, lemongrass, rosemary or bergamont
-mexican flavours such as – cayenne pepper, cinnamon, nutmeg, mace, allspice and star anise powder

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PLEASE TAKE NOTE! We were psyched when Amy Levin agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Amy’ recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Amy and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the cupcakes in some way! :)

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