Raw Vegan Cappuccino Brownies

Cappucino Brownies

Perfect healthy brownies! So gooey and fudgey and delicious and amazing as a chocolatey treat for the kids that is still full of nutrients with no naughty ingredients…

Ingredients

½ cup pecans
¾ cup hazelnuts
2 cups dates, pitted and soaked in water for half an hour
1/3 cup cacao powder
2 tbsp maple syrup
½ tsp vanilla extract
1 tbsp finely ground coffee (I like Elite instant coffee) and some extra for sprinkling

Optional creamy top layer:
1 can coconut milk (full fat) – put this in the fridge for at least 4 hours before it is needed
3 tbsp coconut oil
1 tbsp maple syrup
2 tbsp cacao powder

Method

Put the pecans and hazelnuts in the food processor and blend until they make a fine meal but just before the point that they start turning into a butter.

Spoon the mixture away from the blades. Drain the dates and squeeze a little of the excess liquid off them then add them to the blender with the nuts and blend until well combined.

At this point you can either add the rest of the ingredients to the blender or you can spoon the mixture into a large bowl and mix it all in with a large spoon if you find it easier – sometimes I prefer doing it in a bowl, just make sure you mix really well.

Line a square silicone baking tray with baking paper and grease with some coconut oil then spoon the mixture in and even out with a spoon. Put it in the freezer for an hour.

For the creamy top layer: open the can of coconut milk and spoon out the creamy layer at the top. The liquid part after that can be used for cooking. Put it in a saucepan and heat on a low heat then when it starts simmering add the coconut oil, maple syrup and cacao powder and mix well until melted in. Do not let it boil.

Once the bottom layer has frozen, add the top layer, wait until it has cooled then put it in the freezer for another 2 hours.

Remove from the freezer, cut into squares and sprinkle with some more coffee. Keep in an airtight container in the fridge for up to a week.

Love and health,
Lauren

Nutty Brownies with White Chocolate Topping

White Chocolate Brownies

I needed something indulgent for my birthday this week and what is more indulgent than a chocolate brownie with a white chocolate topping? I had never actually used raw cacao butter as a topping and I didn’t know how it would solidify on top of a brownie but I gave it a go and was so happy with the result. These brownies are just delicious. Soft on the bottom with the crunch of the nuts and crunchy white chocolate on the top.

The cacao offers heaps of bioavailable protein and the nuts and flaxseeds offer omega-3 essential fatty acids. These are gluten free, wheat free, grain free, dairy free, refined-sugar free, egg free and are vegan.

Brownie
1.5 cups almonds, soaked overnight
½ cup ground flaxseeds
½ cup raw cacao powder
½ cup dates, soaked overnight
4 tbsp coconut oil
4 tbsp organic natural maple syrup
1 tsp vanilla extract
Pinch Himalayan salt
Handful dark chocolate chips

Topping
250g raw cacao butter
1 tbsp coconut oil
1 tsp vanilla extract
1 tbsp organic natural maple syrup

Method

Line a square cake tin with a piece of baking paper at the bottom.

Drain the almonds, pat them dry with a piece of kitchen roll then put them in the food processor and blitz until mainly a meal but still with some chunks as this is nice for the brownie.

Then add the rest of the brownie ingredients except for the chocolate chips and blend well. Turn out into a bowl and add the chocolate chips and mix well with a large spoon.

Press into prepared cake tin and put in the freezer while you make the topping.

To make the topping just put the cacao butter in a pan over a very low heat and very gently melt. Once melted add the rest of the ingredients.

Wait for the topping to totally cool before taking the base out the freezer and pouring this over the top. It will seem very transparent but it will harden. Put it in the fridge for an hour then cut into slices.

Store in an airtight container in the fridge.

Enjoy!

Love,
Lauren

 

 

Raw Chocolate Orange Brownies

Raw Chocolate Orange Brownies

Being pregnant I am hungry quite a lot of the time but I try to nourish my body with as many pure ingredients as possible to give my baby the best start in life. If I’m hungry, I eat, and by making snacks like these and keeping a batch in the fridge, there is always something healthy to snack on when I fancy something sweet.

Everyone loves a chocolate brownie, but we all love it better when it’s guilt free. I had a load of Jaffa oranges left from my juicing so thought about doing a sweet variation on my usual raw brownies.

The raw cacao, as we know, is full of organic, pure nutrients and, like the almonds, is a great source of protein. Look no further for a snack for the kids that isn’t full of rubbish, is made with pure ingredients, and will take you no more than 15 minutes to make. This really is the easiest recipe with so few ingredients, anyone can make these!

Ingredients – (do double up if you want to make enough to last a while. This recipe makes about 8 small brownies)

1 heaped mug almonds (make sure to soak in purified water for at least 6 hours)
15 organic medjool dates
3 heaped tbsp raw cacao powder
1 tsp organic pure maple syrup
Juice of one orange
Zest of the orange

Method

Once the almonds have been soaked, rinse and pat dry with a paper towel, then put in the blender and blend until it almost turns into an almond butter.

Scrape away the sides then add the dates, cacao, maple, orange juice and a quarter of the orange zest. Blend until well incorporated.

Grease a silicone loaf tin or square tin with a little coconut oil, spoon the mixture in, smooth the top over with a spatula and put in the freezer for an hour and a half.

Remove from the freezer, sprinkle the remainder of the zest on top, cut into brownie slices and store in the fridge.

Enjoy!

Love,
Lauren