Eat More Plants.

Raw Espresso Brownies.

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IT’S SO COLD.

Ok, just had to get that out of my system. Feel better now.

I’m not sure why the cold weather has spiked my chocolate cravings, but is has. Raw brownies sounded like a good idea and I found a new recipe that has some espresso powder in it. Chocolate & coffee, yes please.

Contrary to popular belief, you can have coffee while your pregnant. I’m not saying go down three double lattes, but a cup in the morning/afternoon is totally acceptable and for me, very necessary.

It’s not so much the caffeine that I need; I just love making an espresso at home or getting a really dark, rich cup of coffee and walking through town with it warming my hands. Don’t even ask me if I put sugar in my coffee, ew. I’ll punch you. A drop of maple syrup is fine but I can’t deal with overly sweet coffee. I mean why not just drink a freakin cup of chocolate milk? That’s why I hate Starbucks and dunkin donuts, etc…their coffee tastes like watered down shit.

End rant.

OK, back to the brownies!

These are super easy, no excuses for not trying them at least once.

Ingredients:

2 c walnuts
2 c medjool dates, pitted
1/2 c raw cacao powder OR cocoa powder/carob if you don’t have raw cacao
1-2 t espresso powder or finely ground coffee
Pinch of sea salt

NOTE:
This does not work in a blender. I’ve tried many times, in a vitamix and a ninja blender. You can smell the motor struggling when it comes to the dates. A food processor is key for doing the dates!

Blend walnuts in a food processor until finely ground.
Add cacao and salt and blend until incorporated.
Dump nut mixture into a mixing bowl.
Add dates to your food processor and blend until doughy and soft.
Scoop out half of the mixture into a separate bowl.
Add the nut mix back into the food processor and blend with the dates you left in there.
When it’s well blended and looking crumbly, add the remaining dates and espresso powder.
Taste and add more cacao if desired.
Blend more.
To test if it’s ready to be pressed into your pan, scoop out a spoonful and squeeze it in your hand. If it holds together and looks smooth, it’s ready! If not, add some more dates and keep processing.
Beware: dates are sweet. Taste and make sure the sweetness level is not overbearing and to your liking.
Press your dough into an pan lined with parchment paper, I use a loaf pan to get thick slices of brownies.
Refrigerate for a few hours until chilled.
Cold brownies are easier to cut!
Dust with a little raw cacao powder on top if desired.

Enjoy!

Brownies will stay well in the fridge for about two weeks but I doubt they will last that long…!

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4 Responses to “Raw Espresso Brownies.”

  1. Jo-Anne

    Made these tonight in a matter of minutes (without the espresso, which I didn’t have). REALLY like them. I have saved the recipe to my favourites as raw espresso fudge – because this recipe is exceptionally smooth and fudge-y. BTW, if you cut them into 24 squares, each one has 125 calories and, being whole-food, vegan, raw little miracles, chock-full of natural omega 3s, fibre and minerals. As well as being delicious. Brilliant. Thank you for sharing!

    Reply
    • farmtotablelife

      So glad you loved them!! I like the espresso just because it gives them a little punch of flavor but really any addition would do it. Orange zest, vanilla bean seeds, amaretto…!! 🙂 thanks for the nutrition info too!

      Reply

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