“Dear Friend, I hope all is well with you and that you are as healthy in body as you are strong in spirit.”
I know it is Wednesday all, but you are receiving a second e-mail from me this week. At the Seminar we did in Tennessee this weekend the dessert was a BRAWnie aka raw brownie. Well last minute changes left that recipe missing from the original packet for printing. So I know that some of you requested that the recipe be sent to you. So instead of waiting or trying to split out the mailing list, remember I am technically challenged, you all are getting the recipe today!
Those of you who were at the seminar remember that we forgot the cocoa. Well what happened with that “blend of nuts and dates”? We named in blonde brownie. It was rolled up into a log like fashion as we were packing up. Once back at my sisters house, everyone kept cutting off bites… even the kids and eating it! It’s a keeper. So if you don’t have any cocoa around, you could always make these without!
I know I say this in the recipe, but really this is a base for making your own go bars think Lara bars. Same ingredients if you check the labels! Sometimes you have to experiment with the ingredients to get the consistency you want for either a bar, brownie or ball! Also don’t be afraid to add other flavors. If you want an apple flavor blend in half/or one whole apple. You will have to up your dates and nuts a little due to the moisture, and of course omit the cocoa. Add cinnamon and poof! another flavor!
That’s all I have for now! We have been blessed with a blanket of white here in Ohio, and I am off work today!! Double blessing! I think some fresh winter air is in order for the day! Hope you all are enjoying the gifts of the day you have been given!
I really wish I had a picture of these little gems! Uggg, I wasn’t good at giving direction to take pics of all the goodies as they went out during the seminar last weekend! My bad. Needless to say you will want to make these little beauties to munch on!
BRAWnies aka Raw Brownies
1-cup pecans (you can use walnuts in a pinch, but pecans are much better! Or use a mix)
5 tablespoons raw cacao (cocoa) powder
4 tablespoons shredded unsweetened coconut
2 tablespoons honey or agave nectar
1/4-teaspoon sea salt
Mix all ingredients together in a food processor. Don’t over blend or you will release the oils in the nuts and have a little “messier” brawnie! Put in an 8×10 pan and let sit in freezer for about 30 minutes before cutting. Keep stored in freezer for best texture; they won’t freeze. Can be wrapped up in individual packs to grab and go.
Debbie’s NOTES: So my friend Lori made these for our most recent workshop. We forgot to pack the cocoa for the demo, so she just demoed without (we aren’t experts!) What resulted was a great little “bar” that was eaten up by all! This also could be ramped up with adding dried fruit, cocoa chips, gogi berries… the list is endless, and instead of putting them in the pan and making squares you could make bars… kind of like Lara Bars, but a lot cheaper! Or you could roll them in to balls and then roll them in some cocoa, coconut flakes or nuts!
This is my best recollection of what Lori shared as her recipe for the drizzled raspberry sauce
The raspberry sauce that was drizzled over was made with a bag of frozen raspberries (thawed) then mixed in blender with agave (honey would work also) and some almond butter to add a little “thickness” to the sauce. If you omit the almond butter you will have more of syrup, which would be good too and less fat! (albeit that almond butter is all GOOD fat!)