“Raw food desserts are the gateway drug to healthy eating.”~Kevin Gianni
I’m writing this post pool side. At an island Eco resort. Living the dream. The 1950s swimwear, big sunnies, floppy hat, freshly massaged and pedicured dream. For 4 days, anyway.
I left my kids at my parent’s house with a batch of these fudgey brownies in hope that my kids don’t get too sugared up while I’m away. I have carefully crafted them into children who think chocolate is Lindt 70%, who think the contents of a chocolate milkshake is milk, banana and cocoa powder and don’t know what soft drink is. What they don’t know, they don’t miss.
The recipe is originally from Lola Berry’s site. I’m going to order her cook book when I get home. My alterations aren’t major. The only reason I made any were that I don’t like walnuts and I couldn’t find the cacao nibs.
Coconut oil is like a better version of copha. It is solid at room temperature so you need to melt it to use in the recipe. I didn’t find that it added a real coconut taste.
My mistake: I used my blender. I had to stop and stir the dates every 10 sec as they clumped! Rather annoying. Use a food processor.
What you need:
2 cups medjool dates, pitted
1 cup almond meal
1 cup chopped Hazelnuts
3 tablespoons coconut oil, melted
1⁄2 cup cocoa powder
2 tablespoons organic desiccated coconut
What to do:
1. Put all the ingredient in a food processor, except the desiccated coconut, and blend.
2. Press into a tin lined with baking paper and sprinkle with coconut.
3. Refrigerate for 1 hour.