VEGAN BROWNIES
Try these soft, squidgy brownies, without the dairy or eggs. They're perfect for vegans and people following a dairy-free diet and taste utterly divine.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
- In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
- Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.
- Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.
Nutrition Facts : Calories 314 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
RAW VEGAN BROWNIES
A wonderful and easy-as-ABC raw, vegan brownie that requires no baking or processed sugar. Change up the sweet (raisins, dates, prunes, dried cherries) according to what your taste buds say, and experiment with the fat too (almonds, walnuts, macadamia nuts, pine nuts). You can increase the cocoa powder to 1/3 or even 1/2 cup if darker chocolate taste is desired.
Provided by Joanna
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 10m
Yield 9
Number Of Ingredients 3
Steps:
- Place raisins, almonds, and cocoa powder in a food processor or blender. Blend until a 'dough' forms.
- Press dough into an 8x8 pan. Slice and serve.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Fat 8.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 2.4 mg, Sugar 10.3 g
NO-BAKE VEGAN BROWNIES WITH CHOCOLATE GANACHE
Simple, raw vegan brownies studded with walnuts and cacao nibs! A 5-ingredient coconut oil chocolate ganache is optional but recommended for a fudgy, decadent finish. A healthier vegan, gluten-free dessert!
Provided by Minimalist Baker
Categories Dessert
Time 21m
Number Of Ingredients 11
Steps:
- Place 1 cup walnuts (as original recipe is written // use 2/3 of the total if altering batch size) and the almonds in food processor and process until finely ground.
- Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
- Add the dates to the food processor and process until small bits remain. Remove and set aside.
- Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
- Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
- Add the brownie mixture to a small parchment lined 8x8 dish (as original recipe is written // adjust if altering batch size) and before pressing, add remaining 1/2 cup roughly chopped walnuts (as original recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
- Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square - this will make the brownies slightly thicker and more dense.
- Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 (amount as original recipe is written // adjust if altering batch size) even squares (If adding ganache, slice afterwards!).
- FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
- Immediately add chocolate to warm milk and loosely cover. Don't touch for 2 minutes so it can melt.
- Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
- Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it's still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
- Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares (amount as original recipe is written // adjust if altering batch size).
- Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).
Nutrition Facts : ServingSize 1 brownies, Calories 390 kcal, Carbohydrate 44 g, Protein 9.4 g, Fat 23 g, SaturatedFat 7 g, Sodium 90 mg, Fiber 8 g, Sugar 31 g
THE RAWTARIAN
This raw brownie recipe is one of my most popular recipes, probably because it is so easy and turns out so well. Walnuts, dates, coconut, cacao and salt combine in a food processor to create a surprisingly delicious traditional-style brownie. Top with chocolate icing for even more chocolate goodness!
Provided by By The Rawtarian
Categories Raw Cakes, Cookies and Bars
Time 1h5m
Yield 1 dish brownies
Number Of Ingredients 6
Steps:
- 1. Place pecans alone in your food processor and process until the pecans become small and crumbly.2. Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.3. Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape! So it can be good for serving to non-raw fooders because the presentation of this raw brownie recipe is good when chilled.6. Store this raw brownie recipe in the refrigerator if it lasts that long!PS: For an even more delightful brownie, serve it with this easy, instant raw chocolate icing.
Nutrition Facts : Amounts per 43 g (2 oz) suggested serving NameAmount% Daily Calories 187 8 % Protein 2.5 g 5 % Fat 12 g 16 % Carbohydrates 21 g 6 % Dietary Fiber 4 g 13 % Sugars 16 g Calcium 26 mg 3 % Iron 1.1 mg 8 % Sodium 75 mg 3 % Source USDA, The Rawtarian Show basic Show all vitamins Show all minerals
RAW VEGAN BROWNIES
You will not believe these are actually good for you. Full of living enzymes and better than cooked brownies, these are a frequent treat for us! The beauty of this recipe is that it's so easy to whip up when you have a craving. I always double or triple it and throw some in the freezer. The coconut oil helps to keep the brownies from crumbling, and is a great way to get some in your diet, it's so good for you if you make sure to get virgin, unrefined, cold-pressed coconut oil.
Provided by Debra1113
Categories Bar Cookie
Time 5m
Yield 12 squares
Number Of Ingredients 4
Steps:
- Put all ingredients into food processor.
- Process just enough to mix everything, maybe 30 seconds, just so that when you pinch some of the mixture it sticks together. If you prefer a more chewy type of brownie, the more you process it, the more chewy and less cake-like it will be. It can get quite fudgy if you process it longer. We prefer it processed less, and more cake-like. Try it different ways and discover what you like best!
- Press mixture into pan, and refrigerate for a couple of hours.
- Cut into squares and store in airtight container in fridge or freezer.
- Note: We have eaten this many times right from the food processor. It will sometimes be a little crumbly this way, which is why the refridgeration is recommended to set the mixture.
- Optional: You can also use raw carob powder instead of the raw cacao powder, or you can use 1/8 cup of each.
Nutrition Facts : Calories 103.2, Fat 7, SaturatedFat 1.1, Sodium 0.4, Carbohydrate 10.5, Fiber 1.6, Sugar 8, Protein 1.8
More about "raw vegan brownies food"
TWO-LAYER RAW CHOCOLATE BROWNIES – OH SHE GLOWS
From ohsheglows.com
5/5 (48)Total Time 20 minsCategory Vegan, Brownie, Chocolate, Square & BarCalories 310 per serving
- Line a 9x5-inch loaf pan (or an 8-inch square pan for thinner brownies) with a piece of parchment paper, leaving some overhang to remove the brownies in one piece.
- Place 1 cup of walnuts into a food processor and process to a fine crumb. Be careful not to overprocess, as too much break-down will turn the walnuts into butter.
- To the food processor, add the hemp seeds and pitted dates and process until finely chopped and sticky.
- Add the cacao powder (or cocoa powder, if using), vanilla, and salt and process until thoroughly combined. The dough should be slightly sticky; if it’s not, add water one teaspoon at a time and process the mixture again. I often add 1 to 3 teaspoons of water to achieve the right consistency.
THE BEST VEGAN RAW BROWNIES RECIPE - WICKED SPATULA
From wickedspatula.com
4.7/5 (3)Total Time 2 hrs 10 minsCategory DessertCalories 287 per serving
- Place the dough ingredients in a blender or food processor and blend on high until combined. Leave it running for a minute or so, until part of it starts to become creamy. There will still be texture left, which you want so that it will hold together.
- Spread the batter into a parchment lined square baking dish. Flatten out the dough until it is 1" (2.5 cm) thick.
- Melt the coconut oil over low heat. Turn off the heat and whisk in the remaining frosting ingredients. Spread evenly across the brownies.
- Refrigerate just until cool then sprinkle with the salt. Chill 1-2 hours until set. Cut into 12 pieces (or 24 for smaller brownies). Store in the refrigerator until ready to eat.
NO BAKE VEGAN BROWNIES – 5 INGREDIENT! - BEAMING BAKER
From beamingbaker.com
5/5 (23)Total Time 15 minsCategory DessertCalories 129 per serving
- Line an 8-inch square baking pan with parchment paper or wax paper. Set aside. Clear some room in the freezer for this pan, you will need it later.
- Add dates and almond butter to a food processor. Blend until you get a somewhat cohesive and sticky mixture, like chunks of dough—the mixture should begin to pull away from the sides of the processor and roll into a ball. This will take about 2 minutes. Scrape down the sides of the processor frequently, and take breaks in between to avoid overheating.
- Add in the almonds. Blend until almonds are nearly pulverized—about 1-2 minutes. Take breaks to prevent overheating. The mixture will be soft and crumbly. It’s done when you can roll a chunk in your palm and toss the chunk up in the air a bit, and it remains cohesive.
- Add cacao powder, vanilla, and salt (if using). Blend until very well incorporated, making sure to scrape down the sides of the processor regularly.
RAW VEGAN BROWNIES (5 INGREDIENTS) - RAINBOW …
From rainbownourishments.com
5/5 (8)Total Time 20 minsCategory DessertCalories 237 per serving
RAW FUDGE BROWNIE BITES RECIPE {NUT-FREE ... - VEGAN FOOD
From rawmanda.com
4.7/5 (11)Estimated Reading Time 4 minsServings 16Total Time 20 mins
RAW VEGAN PROTEIN PACKED BROWNIE BATTER BITES - VEGGIES ...
From veggiesdontbite.com
5/5 (8)Total Time 5 minsCategory Dessert, SnackCalories 110 per serving
- Slowly add water if needed. You may not need any water if your almond butter is runny. If you are rolling these into balls, only add water if you need help mixing the batter well. Start with a teaspoon and slowly add until you get a well mixed batter. If you add too much then the batter will be too soft to roll.
RAW PEPPERMINT VEGAN BROWNIES - SUNKISSED KITCHEN
From sunkissedkitchen.com
5/5 (1)Total Time 22 minsCategory DessertCalories 277 per serving
- Create the brownie layer by adding the cashews to a food processor bowl, and processing for 1-2 minutes until the cashew are broken up into a course flour. Do not over process to the butter stage.
- If using soft dates, it's okay to just add them directly. If your dates are old and no longer soft, soak them in hot water for 1-2 minutes, drain well, and then use.
- Add the dates, cocoa powder, sea salt, vanilla, and coconut oil to the food processor bowl along with the cashew flour. Process until the contents ball up and create a thick brownie batter (will be a large sticky ball of "dough".
- Press the batter into the bottom of an 8x8 pan. I like to use wet hands to get the dough evenly spread, and then press it down firmly with a pastry roller.
THE ULTIMATE FUDGY RAW VEGAN BROWNIES - BROMA BAKERY
From bromabakery.com
5/5 (1)Total Time 1 hr 20 minsEstimated Reading Time 6 mins
- In a food processor, puree walnuts until the texture resembles wet sand. Add in dates and puree to a paste. The texture should be very smooth. You might have to stop the food processor, mix with a spatula, and process again in order to get every last nook and cranny.
- Add in cocoa powder, almond flour, maple syrup, vanilla extract, salt, and espresso powder (if using). Pulse until everything is well combined. Mixture will be thick.
- Transfer brownies to prepared baking pan. Press evenly into the pan. If you want to get the brownie surface perfectly smooth, place a sheet of parchment paper over everything and then use a flat measuring cup to press hard onto the surface of the brownies. This should make them flat!
NO BAKE VEGAN BROWNIES (OIL-FREE AND GLUTEN-FREE) - THE ...
From thevegan8.com
5/5 (3)Category DessertCuisine American, Gluten-Free, VeganTotal Time 15 mins
- Add the pecans and almonds to a food processor and blend into a flour, about 10 seconds. You don't want to over-process or it will turn into butter. Add the cacao powder, sugar, salt and flaxseed and blend just until mixed, another 10 seconds.
- Add the syrup/agave and pumpkin seed butter and blend just until it all comes together in a ball (see photo), another 5-10 seconds. Don't over process.
- Line a 9X5 loaf pan with parchment paper hanging over the sides. Add the mixture to the pan and press down flat and hard and along the edges. I used a rubber spatula to help press the mixture down. It will be very sticky, so be patient. It also will help to dampen your fingers with water. Once the mixture is spread out, overlap the paper over the mixture and press down really flat and hard and smooth it out to the corners. This will help form the bars and make the mixture hold. Place to firm up in the freezer for an hour.
- Remove from the freezer and pull out with the parchment paper and slice into 8 bars. Wrap each bar in plastic wrap and keep stored in the fridge.
KETO BROWNIES (RAW, VEGAN, PALEO) | NUTRITION REFINED
From nutritionrefined.com
5/5 (11)Total Time 15 minsEstimated Reading Time 5 minsCalories 163 per serving
- Add the macadmia nuts and liquid sweetener into a blender (or a food processor) and blend until completely smooth.
- Whisk the melted coconut oil, cacao powder, liquid sweetener, and salt in a medium bowl until smooth and well combined.
NO BAKE VEGAN BROWNIES - PURELY KAYLIE
From purelykaylie.com
5/5 (1)Total Time 1 hr 30 minsCategory DessertCalories 290 per serving
- Add walnuts, almonds, cacao powder, and salt to a food processor. Process until the nuts crumble. Add pitted medjool dates. Process until a sticky dough forms. Line a square baking dish with parchment paper. Use clean hands to firmly press the brownie dough across the base of the dish. Set aside while you create the chocolate frosting.
- Combine cacao powder, maple syrup, melted coconut oil, and vanilla extract in a bowl. Whisk until smooth.
- Spread the chocolate frosting in an even layer across the no bake brownies. Place in the refrigerator for at least 1 hour to set. After, slice into 16 squares and enjoy!
STUPID-EASY RAW VEGAN BROWNIES RECIPE, Y'ALL!
From breagettingfit.com
5/5 (1)Servings 6Cuisine AmericanCategory Dessert
- Put the almonds and dates into the food processor, and process until chunky, but not a paste. Add in the salt, vanilla, cocoa powder, and agave.
- Blend into a batter. Pour your batter into an 8-inch by 8-inch cake pan lined with parchment paper.
- Freeze them for 1 hour, slice into squares, and enjoy! Feel free to make these your own-they are awesome with added dried fruits, nuts, and even seeds.
EASY RAW VEGAN BROWNIES - SIMPLE VEGAN BLOG
From simpleveganblog.com
4.7/5 (3)Category DessertCuisine VeganTotal Time 15 mins
- Place the walnuts and the hazelnuts in a food processor or a powerful blender (food processors work better) and blend until they have a crumbly texture.
- Place the mixture into a baking tray and freeze for 1 or 2 hours before cutting. Then keep them in the fridge.
RAW BROWNIES WITH CHOCOLATE (VEGAN, PALEO) | NUTRITION REFINED
From nutritionrefined.com
5/5 (8)Estimated Reading Time 5 minsServings 12Total Time 35 mins
- Place the walnuts in a food processor and pulse until finely ground. Add the cacao, hemp seeds, and salt and pulse a few more times to combine.
- Melt the coconut oil over medium heat in a small pot. Then whisk in the cacao powder, maple syrup, and sea salt until well combined. Finally, add the coconut cream and whisk to combine.
RAW VEGAN BROWNIE BITES - THE FULL HELPING
From thefullhelping.com
4.8/5 (5)Category SnackServings 24Total Time 15 mins
- Place the cashews, cacao powder, and sea salt in a food processor fitted with the S blade. Process for about 30 seconds, or till everything is pretty well ground up.
- Add the dates and process for another 1-2 minutes, or until the mixture is evenly combined and sticking together. It should stick together easily when you squeeze a little in your hand.
- Shape the "dough" into balls that are about 3/4 - 1 inch thick by rolling it in your palms. If you'd like, transfer extra cacao or cocoa powder to a plate and roll the balls in it to coat.
15 DECADENT RAW VEGAN (NO-BAKE) DESSERT RECIPES - ONE ...
From onegreenplanet.org
Estimated Reading Time 6 mins
- Raw Carrot Cake Cupcakes With Cream Cheese Frosting. Gena Hemshaw‘s Raw Carrot Cake Cupcakes are the perfect single serving dessert in a cup. They are perfect for portion control as oppose to a whole carrot cake.
- Raw Mini Chocolate Cream Cakes. Lori and Michelle Corso‘s Raw Mini Chocolate Cream Cakes are not only healthy and easy to make, they are raw and gluten free too!
- Raw Double Chocolate Cherry Cheesecake. Raw chocolate, or better known in the raw food world as “raw cacao” is an amazing source of magnesium (great for helping you relax), as well as an astounding way to gobble up antioxidants.
- Raw Carrot-Orange Cupcakes. You will love Carlota Cassou‘s cute, delicious, smooth and creamy Raw Carrot-Orange Cupcakes! This recipe uses walnuts instead of cashews and the texture is perfect when they are frozen!
- Raw Caramel Apple Pie. This recipe by Lisa Viger is a Raw Caramel Apple Pie, but it’s just as filling and comforting as any cooked version and would be suitable for any festivities of the season.
- Raw Chocolate Fudge Cake. This Raw Chocolate Fudge Cake by Katie Higgins tastes like a raw version of chocolate mousse pie! Sugar-free? Check! Gluten-free?
- Raw Strawberry Chocolate Coconut Pie. Marquis Matson‘s Raw Strawberry Chocolate Coconut Pie combines the best parts of several desserts. It includes a light macadamia crust from one recipe, a chocolate ganache from another recipe, and a coconut cream from yet another, with fresh strawberries to make it even more delicious.
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SIMPLE RAW VEGAN BROWNIE BITES - LIZZY LOVES FOOD
From lizzylovesfood.com
Reviews 1Category SnackCuisine AmericanTotal Time 20 mins
RAW VEGAN BROWNIES - LOVING IT VEGAN
From lovingitvegan.com
5/5 (5)Total Time 30 minsCategory Dessert, Raw VeganCalories 277 per serving
- Add half the walnuts, half the dates and half the cocoa powder to the food processor and process. The mix will first become crumbly and will stick to the sides, but then gradually will become sticky and start to clump together into a kind of dough. It needs to be oily and when you grab some of the dough and roll it in your fingers it must stick together.
- Transfer that to a mixing bowl and then add the second half of the walnuts, pitted dates and cocoa powder to your food processor and repeat the process. Transfer to your mixing bowl and mix together well.
- Spray an 8 x 8 square dish with non-stick spray and line it with parchment paper so that there is overhang on each side. Press the brownie mix down into the dish and pack it down with the back of a spoon.
- Melt the coconut oil and then add the maple syrup, vanilla and cocoa powder and stir or whisk together until smooth. Pour it over the brownie base and smooth down evenly.
5-INGREDIENT VEGAN PROTEIN BROWNIES - RUNNING ON REAL FOOD
From runningonrealfood.com
Reviews 15Calories 87 per servingCategory Dessert
- Prepare a standard-sized loaf pan with a light coating of non-stick cooking spray or line with a strip of parchment paper so it sticks out over the edges. This will make it easy to lift the brownies out once they’re baked.
- To use a food processor to prepare the batter, add everything but the chocolate chips and blend into a thick batter then stir in the chocolate chips.
- To prepare the batter in a bowl, mash the banana in a smooth paste using a fork or immersion blender. Add the rest of the ingredients and mix into a thick batter. It will seem dry and powdery when you start mixing and may take 1-2 minutes of stirring until you have a wet batter.
RAW VEGAN BROWNIES WITH AVOCADO (OIL FREE) - EMILY HAPPY ...
From emilyhappyhealthy.com
Cuisine VeganEstimated Reading Time 1 minCategory DessertTotal Time 1 hr 10 mins
- In a medium bowl mix the remaining 5 TBSP cacao powder, avocado, agave, vanilla and salt until blended. Best results with an electric mixture as you do not want chucks of avocado.
RAW BROWNIE - 3 INGREDIENTS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
Estimated Reading Time 2 minsCalories 173 per serving
- Add in the dates 2 or so at a time allowing them to incorporate into the ground walnuts until all dates have been added. Towards the end you may or may not have to pulse your processor or blender to get it to combine.
- Press the dough into a 8x8 pan and refrigerate. It's ready to eat right away, but will firm up a little in the fridge making it easy to cut into brownie servings. This is quite rich, so small servings are best.
(ALMOST RAW) VEGAN SUPERFOOD BROWNIES - THE VIET VEGAN
From thevietvegan.com
Reviews 18Estimated Reading Time 7 minsServings 16Total Time 40 mins
- Prepare a 9x9 square pan (or a tart pan if you totally lost yours like me) with coconut oil, rubbing on the sides and on the bottom.
RAW BROWNIES WITH FUDGY CHOCOLATE AVOCADO FROSTING RECIPE ...
From foodal.com
Reviews 53Category BrowniesCuisine DessertsTotal Time 40 mins
- Line a 9-by-5-inch loaf pan with parchment paper, letting a few inches of excess hang off the sides to create a sling for easy removal.
- Place avocado, honey, ¼ cup cocoa powder, vanilla extract, cinnamon, and salt in the food processor. Pulse until smooth.
RAW HEMP SEED BROWNIES - RUNNING ON REAL FOOD
From runningonrealfood.com
4.4/5 (5)Total Time 10 minsCategory DessertCalories 164 per serving
- Add all ingredients to a food processor and mix until it forms a sticky dough you can press between your fingers.
RAW CHOCOLATE BROWNIES (VEGAN + GLUTEN FREE) – SPRIGHTLY
From sprightly.blog
Cuisine VeganCategory Dessert, SweetsServings 16
- Place dates, walnuts, almonds, vanilla, salt and cocoa powder into the bowl of a food processor. Blend on high speed until it has broken down into what looks like a wet crumb consistency.
- Check the moisture level by pinching some of the mixture between your fingers. It should be moist enough to easily clump together - you may need to add water at this point to reach the accurate consistency.
- Line a 20cm x 20cm square baking dish with baking paper so that it overlaps on 2 of the 4 sides, to ensure easier removal of the brownies.
RAW VEGAN BROWNIES (HEALTHY NO BAKE RECIPE, GF) - THE ...
From thecheekychickpea.com
Reviews 6Category SweetsCuisine AmericanTotal Time 15 mins
- Add dates to a bowl and cover with boiling water for five minutes, this softens the dates. Drain and set aside
- While dates are softening add the pecans, almonds, sesame seeds, salt and instant coffee to the food processor. Process until completely broken down.
- Lastly mix in the cocoa, stopping to push the mixture around a few times until the cocoa powder is mixed in. This will take a few minutes.
RAW BROWNIES - KETO, VEGAN, SUGAR-FREE BROWNIES ...
From sweetashoney.co
- In a food processor with the S blade attachment, add all the raw brownies ingredients. The order has no importance.
- Process on medium speed until all the ingredients come together, about 2-3 minutes. You may have to stop the food processor every 1 minute, scrape down the bowl and repeat until it forms a sticky and thick batter. It is ok if some bites of almonds are left, but they must be pulsed enough to form flour that brings all the ingredients together.
- If it is too dry, adjust with 1 tablespoon of water at a time, or if it is too wet, add 1 teaspoon extra coconut flour.
- Transfer the raw brownies batter into a brownies loaf pan covered with parchment paper. You can also lightly grease the parchment paper with coconut oil to make sure the batter doesn't stick.
QUIT BAKING! 50 FABULOUS RAW VEGAN DESSERTS YOU NEED IN ...
From onegreenplanet.org
- Coconut Ice Cream Cheesecake With Lime and Avocado. This Coconut Ice Cream Cheesecake with Lime and Avocado is dense, rich and absolutely delicious. Top it off with fresh strawberries for a perfect raw summer dessert, afternoon treat or even birthday cake.
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From wellandfull.com
5/5 (1)Total Time 10 minsEstimated Reading Time 6 mins
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