Monday, April 9, 2012
Mocha Fudge Brownies
I'm speechless.
Do yourself a huge favor and make these. You will be very happy you did.
Brownie ingredients:
2 cups soaked walnuts
1/2 cup soaked almonds
1 cup raw cacao powder
2 cups dates
2 tsp. coconut oil (melted)
1 tsp. vanilla extract
Dash of salt
Process the walnuts, and almonds, in a food processor until finely ground. Add cacao powder, vanilla, coconut oil, and salt and process a bit more. While processor is running, add dates one by one through the shoot. You will end up with a mixture that looks very crumbly and dry, but will stick together. (If it doesn't stick together well, add a few more dates.) Press your brownie batter firmly into a pan coated with a bit of coconut oil.
Mocha frosting:
2 cups soaked cashews
1/2 cup espresso (if you don't have an espresso maker a strong batch of coffee will work fine.)
1 tsp coconut oil (melted)
1/4 cup agave
Make the frosting in a high speed blender. Pour over the brownies. Chill in the freezer or fridge for about 2 hours. I recommend the freezer... it turns the frosting into coffee ice cream!
Our life is the sum total of our choices. We always have a choice.
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10 comments:
Is this recipe an individual serving? What size pan did you use? and is it okay to use canola oil instead of coconut oil?
IT sounds delicious!!!
lol individual serving? this recipe comes up to over 4000 calories! i assume since they`re brownies they go in a 8x8inch pan and get 16 servings at about 250cal each
If I wanted to substitute the agave, do you think natural maple syrup or raw honey would be better?
I used raw honey as a substitute for the agave and it turned out great.
I also saved some of the cashew/coffee "icing," froze it, and threw it in the blender the next morning with frozen bananas, almond milk, and a couple tablespoons of raw cacao for an amazing post-workout morning smoothie!
Sorry so behind on comments here. Yes, the pan size was 8x8. I would use maple syrup, but sounds like honey worked fine too. :) Jenn - that sounds amazing!
Just pinned this for future reference! I can't wait to make. Xo.
Sounds great! A note to Lauren, you can't use canola oil as a substitute for the coconut oil. Coconut oil solidifies at 76F where Canola oil doesn't even solidify in the refrigerator. The coconut oil adds flavor and binds the dessert.
Hi
Has anyone tried substituting cashews with macadamia as I can't eat cashews? I would think this would work.
Cheers
Carol
I'm sure it would work with macadamia as well! :)
This recipe is just amazing and so easy! I made it yesterday and will make it again for sure :) Thank you so much!!!