Summary: We thought we’d close the week out with chocolate! We took another recipe from one of our favorite dessert books, Raw for Dessertby Jennifer Cornbleet. The bonus to this recipe is just how easy it is to make it! If you want to get really fancy, make a brownie sundae by topping off the brownie with your favorite ice cream alternative, such as coconut or rice cream, and our delicious coconut whipping cream.

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We thought we’d close the week out with chocolate! We took another recipe from one of our favorite dessert books, Raw for Dessertby Jennifer Cornbleet. The bonus to this recipe is just how easy it is to make it! If you want to get really fancy, make a brownie sundae by topping off the brownie with your favorite ice cream alternative, such as coconut or rice cream, and our delicious coconut whipping cream. It will no longer be totally raw if you go this route, but it will still dish up some delicious vegan, gluten free goodness!

Vegan, Gluten Free One Bowl Brownies

3 cups raw walnuts (unsoaked)

⅛ teaspoon salt

16 pitted medjool dates

⅔ cup cocoa powder or raw cacao powder

½ cup dried cherries, chopped

¼ cup raw cacao nibs

2 teaspoons filtered water

Place the walnuts in a food processor fitted with the S blade and process until coarsely chopped. Remove ½ cup of the walnuts and set aside in a small mixing bowl. Add the salt to the food processor and process until the walnuts are finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and process to incorporate. Add the chopped walnuts, dried cherries, optional cacao nibs, and water and process briefly, just until mixed. Pour the mixture evenly into an 8-inch glass baking dish and press down with your hand to compact. Cut into squares.

Covered with plastic wrap. One Bowl Brownies will keep for 5 days stored in the refrigerator or for 2 weeks stored in the freezer.

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