Where Does The Time Go?
Right now, I’m living an extremely busy life. I still work full-time at something other than Rejuvenation And Wellness (RAW) and I try to do Zumba 3-4 times per week after work and on the weekends. Life has been getting in the way lately, so I’m busy, busy, busy – - not necessarily doing things I truly want to do, but doing things that I have to do. Some things, therefore, have to take a back burner (not particularly the best expression for someone who really does not apply “heat” to her cooking) to this crazy life. One of the things on the back burner is my desire to play around in my kitchen and experiment making new RAW recipes. Until I can find the time — I fear I must use (and share) other RAW food enthusiast recipes. When I do share a story or a recipe with readers on http:// www.rejuvenationandwellness.com or my FB Page by the same name Rejuvenation And Wellness (RAW), I will always link up to that person’s link or recipe so credit is given to the proper person.
I was looking for an easy recipe that would be appealing for the masses to prove that eating RAW is not only beneficial for one’s health, but also quick, easy and appealing for one’s eyes and taste-buds. I figured, “who doesn’t love dessert”? I’ve made many different kinds of RAW Brownies and a couple of different frosting’s. These are 2 of my favorites.
The Rawtarian’s Chocolate Coconut Brownie
Look at that photo!! Doesn’t it make your mouth water? Look at the creaminess and smooth texture of that pure, chocolate frosting. Almost looks like Duncan Hines right out of the can!! But it’s not! It’s natural, it’s pure, it’s raw and it’s delicious! Oh — and it’s mine too! I took this photo from my phone!
Below you will find the brownie recipe from Laura-Jane who is The Rawtarian. If you click on link above, you will notice that at the end, Laura-Jane includes a link for her chocolate frosting. I omitted her frosting recipe below because I didn’t have the cocoa butter to make her version. I made a frosting from Heather Pace’s website Sweetly Raw. It follows the brownie recipe.
**Also, another note to keep in mind is that I doubled the brownie recipe and that’s how I got the whole pan of brownies that is in the photo above. However, I did NOT double the recipe for the frosting!**
The Rawtarian Brownies
1 cup pecans (you can use walnuts in a pinch, but pecans are much better!)
1 cup dates
5 tablespoons raw cacao (cocoa) powder
4 tablespoons shredded unsweetened coconut
2 tablespoons honey or agave nectar
1/4 teaspoon sea salt
1. Place pecans alone in your food processor and process until the pecans become small and crumbly.
2. Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.
3. Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)
4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.
5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape! So it can be good for serving to non-raw fooders because the presentation of this raw brownie recipe is good when chilled.
6. Store this raw brownie recipe in the refrigerator if it lasts that long!
Once this delectable brownie was done (and it took about 5 minutes), I made a Creamy Chocolate Frosting From Heather Pace’s Sweetly Raw. Heather is my go-to guru when it comes to making delicious chocolate candy’s and scrumptious, easy dessert. She’s a wizard in the kitchen! You can literally eat this frosting right out of the bowl — it’s that good! It almost didn’t make the top of the brownie. Heather’s recipe is listed below. Please note that Heather includes Stevia in her recipe. I don’t! The 3/4 Cup Organic Maple Syrup was enough sweetness for me.
Sweetly Raw Creamy Chocolate Frosting
1 Cup raw cocoa/cacao powder
3/4 Cup organic pure Maple Syrup
2 tsp water
1 tsp vanilla
1 pinch himalayan or celtic salt
1/2 Cup melted coconut oil
* Add to sweeten. Start with 2 drops. (I don’t always add Stevia, it depends on my mood, this frosting is sweet enough without it.)
*** Note: Heather adds Stevia to sweeten. I don’t.
Add all ingredients into a blender or magic bullet except for the coconut oil. Blend, then add oil at the end. Store in the fridge until firm, then keep in fridge or counter for the week. Leave at room temperature before spreading on your brownies or other baked (or unbaked) goods. Melt frosting and add a couple of tablespoons water to use as a chocolate sauce for ice cream or mousse.
I seem to have a weakness for cakes, candies and desserts and truly enjoy making “unbaked” goods that you eat with your eyes first and your taste buds second. I really worried that I would miss all of the goodness and yumminess that comes with eating a delicious cookie or a fabulous piece of cake, when I started eating RAW. But it turns out, you CAN have your cake and eat it too! Plus, cookies, candies, pies, etc.
So turn off your ovens and give “unbaking” a try! It’s so much easier than one would think . . . especially judging by the end product. And once you try it — the only thing left to do is to