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Tuesday’s Taste Tempters 6.18.13

Tuesday’s Taste Tempters 6.18.13

Posted: Tuesday, June 18, 2013 8:00 pm

Today’s recipe comes from “The Simplyraw Kitchen: Plant-Powered, Gluten-Free and Mostly Raw Recipes for Healthy Living” by Natasha Kyssa. (ISBN 978-1-55152-505-1/$21.95)
Righteous Brownies with Caramel Frosting
Brownies
1 cup dried pecans
1 cup dried walnuts
1 cup coconut flour
1/8 teaspoon Himalayan salt
1/2 cup pitted Medjool dates
3/4 cup cacao powder
2 tablespoons almond butter
1/2 cup maple syrup
1 tablespoon vanilla extract
In a food processor, process pecans, walnuts, coconut flour and salt until finely ground. Add dates, cacao powder, almond butter, maple syrup and vanilla extract and blend until well combined. Evenly press mixture into 8- x 8-inch pan.

Frosting
1 cup cashews, soaked in water for at least 2 hours
1/2 cup maple syrup
1/4 cup coconut palm sugar
1 tablespoon vanilla extract
1/4 teaspoon Himalayan salt
1 teaspoon lucuma powder (optional)
1/4 cup melted coconut oil
1/4 cup cacao nibs, to garnish
Himalayan salt, to taste, for garnish
In a blender or food processor, blend cashews, maple syrup, sugar, vanilla extract, salt and lucuma powder until smooth. Add coconut oil and blend until well combined. Spread frosting over brownies  and sprinkle with cacao nibs.

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