By Chef: Mandi Gould
Posted: May 23, 2012
Nuts or seeds, dates, and cocoa. 3 simple ingredients that can be used as the base for any raw brownie recipe! Learn how to indulge your sweet tooth in a healthy way with this epic yet simple recipe for a gooey decadent nut free chocolate truffle brownie topped with luscious homemade coconut icing. You can use any variation of nuts, really. This specific recipe calls for sunflower seeds in place of nuts. Since sunflower seeds are a bit dryer than most nuts you may need to adjust the amount of coconut butter or dates in this recipe to get that perfect brownie consistency.
- 1 cup sunflower seeds
- 1.25 cup dates
- 1 to 4 tbsp of coconut butter
- 1/4 cup cocoa powdersprinkle of cocoa powder on top
- 1/2 cup coconut butter (dry unsweetened coconut flakes blended in food processor with a drizzle of coconut oil)
- Agave to taste
- Vanilla to taste
Blend ingredients in the food processor. Press into a pan or container.
Coconut Icing:1) Blend it up in the food processor and it’s as simple as that! Depending on how much coconut oil you had added to your coconut butter, or how much agave and vanilla you used, this may harden when cool or stay a bit more runny. It’s up to you. If you’d like it to stay more “wet” then add some extra coconut oil or agave.Assembly:Top with coconut icing, and let chill in the fridge or better yet the freezer.
Here are some Raw Vegan Icing variations:
Raw Vegan Coconut Icing – add a tiny drop of coconut extract to draw out the coconut taste
Raw Vegan Chocolate Icing – add cocoa powder and a bit more coconut oil
Raw Vegan Mint Icing – add fresh mint leaves as well as a drop of peppermint extract
Raw Vegan Lemon Icing – a good dose of fresh squeezed lemon, extra agave, and optional lemon extract
Raw Vegan Maple Icing – use maple syrup instead of agave