Raw brownies are about the easiest dessert that one can make. Often times they don’t require dehydration so they go together fairly quick.
They are also a great treat to make for those who are new to whole concept of eating healthier. Mind you, raw desserts are still desserts and need to be treated as such BUT they are indeed made with whole foods that offer up way more nutrients than processed ones.
I decided to elevate this brownie just a tad so I could create three beautiful layers. Truthfully, you could stop after the first layer and call it delicious, but that second layer… oh man… the creamy mouth-feel and the gentle sweetness. You too could stop there.
But hey, we are on a roll here… why stop now?! As you spread that rich, thick, and gooey ganache frosting on top you might start devising plans on how you are going to sneak this dessert into the bedroom closet for a private eating. Shew, that was one long run-on sentence. I am out of breath. hehe
If you are looking for a dessert that can be kept in the freezer for spontaneous serving, this is one of those that will serve you well. It freezes wonderfully, just be sure that it is stored in an airtight container so freeze odors don’t creep in and spoil your work.
In a food processor, combine the almonds, walnuts, cacao powder, and salt. Process until the nuts are a small crumble, being careful not to over process or the nuts will become oily.
Remove the lid and sprinkle the dates around the bowl. Add the vanilla. Process until the batter creates a sticky batter.
The mixture should stick together when pressed between two fingers.
Press the brownie mixture into the bottom of a Spring form pan or any pan that you may have! Set aside as you make your frosting.
Vanilla bean filling layer:
After soaking the cashews, drain and discard the soak water.
In a high-speed blender, combine the cashews, almond milk, sweetener, lucuma, and vanilla until smooth.
While the blender is running, drizzle in the coconut oil, then quickly add the lecithin and blend just long enough until everything is well mixed.
Pour the vanilla filling over the brownie mixture nice and evenly.
Set in freezer while you make the chocolate frosting.
Chocolate Coconut Mint Frosting:
Place the sweetener, cacao powder, coconut oil, salt and mint extract in a blender and process until smooth.
Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
Take the brownies out of the freezer. Make sure they have been in long enough for the vanilla filling to have hardened. This will give you a firm base to spread the chocolate frosting on. Spread the chocolate frosting over the vanilla filling. Now sprinkle the top with shredded coconut if you desire.
Chocolate Drizzle (optional):
Whisk the powders and agave into the cacao butter until thoroughly combined.
Drizzle over the brownie in a random pattern.
Place in the freezer for 5 minutes to form a hard shell.
The Institute of Culinary Ingredients™
To learn more about maple syrup by clicking (here).