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Raw Vegan Brownies with a Peanut Butter-Banana Frosting (Grain Free, Gluten Free)

Posted Dec 06 2012 7:56am

You will love these nutrient-packed beauties!

Full of wholesome ingredients, they turn traditional brownies into a powerhouse of goodness without compromising taste.  In fact, they are more like a quality energy bar in nutrient value than anything else and would work well as a loaded breakfast bite on-the-go.

These brownies are fully adaptable which means that you can substitute whatever nut or fruit filling you wish.  Play around with different combinations and see what suits you best.  You will simply want to be mindful of the dry to wet ratios to ensure that the brownie base sticks together.

Because these brownies are highly concentrated in nutrients, a small square goes a long way.  Enjoy!


Raw Vegan Brownies with a Peanut Butter-Banana Frosting

For the Brownies:
    1 cup pitted prunes, or pitted dates  1 cup dried cherries, or dried cranberries  1 cup walnuts, or nut of choice 1 cup pistachios, or nut of choice 1/2 cup whole salted peanuts 1 Tbsp melted coconut oil 1/4 cup quality unsweetened cocoa powder

For the Frosting:
    2 tsp natural vanilla 2 ripe bananas 1/4 cup natural unsweetened peanut butter 4 Tbsp maple syrup 1/4 cup quality unsweetened cocoa powder




~~~~~~

Notes:

These brownies do best stored in the freezer.  You can eat them right from the freezer as well as they will never freeze solid.  If you leave them out at room temperature, the frosting will start to melt.   The frosting will solidify (and become darker) when the brownies are left in the freezer for over an hour or so - I couldn't wait that long!!


    ~~~~~~   Directions:
Makes 24 squares.
  In a blender or food processor, combine prunes, cherries, walnuts, pistachios, coconut oil and ¼ cup cocoa powder.  Process until the brownie mixture is well blended (you will still see flecks of nuts - very pretty! - but the fruit should be well broken down).  The mixture should be sticky and hold together when pressed between your fingers.  If it doesn't, you can add a little bit more coconut oil, olive oil, or smooth nut butter for binding.       
Line a baking pan (roughly 6 1/2 x 10) with parchment or wax paper and then spread the brownie mixture overtop, distributing as evenly as possible.  Using a small roller or the back of a spoon, press down gently to pack.



Sprinkle peanuts over the brownie layer, pressing down gently on them to set into the mixture.      
Using the same blender or food processor, add: vanilla, banana, peanut butter, maple syrup and cocoa powder until mixture is well blended and the frosting develops a nice creamy texture.



Spread frosting over brownie layer, spreading it out to distribute evenly.




Place pan in freezer for about 45 minutes to one hour until mixture has set.

Remove pan from freezer and, using both sides of wax or parchment paper, pull brownie slab out of the pan.




Cut slab into 24 squares and store in freezer.
 
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