I’m sitting here with my giant husband on our tiny couch, listening to the music from my childhood, and liking chocolate frosting off a spatula. Sometimes in this house, I have moments where I can’t believe this is actually our life.
I have been on a major chocolate craze today. I even made a special trip to the store to get some - I also had something in mind for the blog today that made the trip to the store necessary. Now I have a delectable treat for you.
I had brownies on my mind but our oven always burns the bottom ¼ centimeter of everything. I just couldn’t let that happen tonight. So instead, I decided to make a raw version of one of my favorite treats.
I added the almonds first to the food processor and beat until it was fine chunks. To be one hundred percent honest with you, I used raisins instead of dates because I was a total duffous and ate all the dates earlier today. If you are like me and end up only having raisings on hand we know now that it does work, but I would have preferred the flavor of dates.
I had a vision that something would happen with cashews, but I wasn’t quite sure what that would be when I got started in the kitchen. After I made the brownies, I wanted to make a rich frosting that would be thick, not too sweet, and a delicate balance of rich and creamy. Cashews seemed like a perfect fit. When I make these again, I will soak the cashews. I did not tonight because, well, creativity cannot wait. I added the raw cashews into a food processor and ground until fine and then I added the agave. This resulted in a creamy “cashew butter” texture. The combination of this and the melted chocolate was fairly runny, so I added the cocoa powder and allowed it to cool in the fridge with the brownie base for 5-10 minutes (as my patience allowed). I then added the powder sugar ¼ cup at a time until I had the fluffy texture I was looking for. For a richer frosting, more cocoa powder could be used in place of powdered sugar (this would also help cut back the sugar content).
By the time I was done mixing and tasting, I had an incredible bowl full of rich, fluffy, creamy chocolate frosting. It may just be the shining star of these brownies and definitely not something to skip! You are in for a treat!
RAW CHOCOLATE BROWNIES
W/ CHOCOLATE CASHEW FROSTING
FOR THE BROWNIES:
- 1⁄2 cup shredded coconut
- 1⁄2 cup dates
- 3⁄4 cup grated almonds
- 1 + 1/3 cup unsweetened cocoa powder
- 1⁄2 cup agave nectar
- 1⁄2 cups coconut oil
- 1⁄2 cup almond butter
1. Blend almonds in a food processor until ground into a flour.
2. Add in coconut and dates and pulse until ground
3. Add in coconut oil, almond butter, cocoa powder and blend until firm
4. Spread brownies out into a baking tray and refrigerate overnight
5. Cut into squares and store in the fridge for 1- 2 weeks.
FOR THE CHOCOLATE CASHEW FROSTING:
- 2/3 cup cashews
- 2-3 Tbsp. agave nectar
- 1 cup chocolate chips
- 1/3 cup almond milk
- ½ cup cocoa powder
- About ¾ cup powdered sugar
- Blend cashews in a food processor until find. Add agave and blend until creamy.
- Add chocolate chips into a mixing bowl. Heat almond milk on a stove until almost boiling and then pour over chocolate chips.
- Mix chocolate chips and almond milk, add cashew butter and stir until smooth.
- Add cocoa powder and stir
- Place in fridge and let cool for 5-10 minutes, or more.
- Then remove from fridge and add powdered sugar 1/4 cup at a time until desired texture is reached.
- Spread frosting over brownies carefully and slowly, it may stick a bit - going slow will ensure that the layers stay separate and give you a nice thick layer of frosting on top. Yum!