A week ago yesterday, I had one of the more surreal experiences I’ve ever had in my 35 years on earth. Nothing too crazy or bizarre, but enough to get me pretty darn excited for the 3 months leading up to it! Myself and a fellow blogger were chosen to share some of our favorite recipes and love of running on a TV show called My Family Recipe Rocks. O.M.G. What?! We didn’t submit recipes or fill out an application, we were just found through the glory of the internet. How cool is that!?!
Now you may be asking yourself how this relates to this dessert. Well, these two items were featured as part of the final dish and they just so happen to make a perfect combo. With few ingredients and no baking time I have made this pair half a dozen times over the past month! These are so easy to make, you just need a food processor… and the ingredients of course. 😉
Brownie How-To Slideshow
Raw Vegan Brownie
1 cup pecans
1 cup Medjool dates, pitted
5 tbsp cocoa powder
pinch or two of sea salt
1-2 tbsp maple syrup (optional)
1-2 tbsp chia seeds (optional)
In a food processor, grind up pecans until coarsely chopped and crumbly. Add pitted dates and process until well combined, but still crumbly looking. Combine cocoa powder and salt in a separate, small bowl and then sprinkle over pecan and date mixture; pulse a few times. Spoon maple syrup over mixture, as well as chia seeds, if you are using them. Process until well combined and ingredients starts to barely ball up in the processor.
Spoon mixture into a square glass tupperware or baking dish, no larger than 8″x8″. The smaller the dish, the thicker the brownies so it’s up to you! Press the brownie mixture down into the dish until firmly packed together. A flat potato masher works well to get it nice and even. Brownies can be cut and served immediately or placed in the fridge for 2 hours and served chilled; which will also make them more firm. Store in fridge and serve with coconut peanut butter whipped cream!
Peanut Butter Whipped Cream How-To Slideshow
This stuff, by the way, is my kryptonite. I am seriously addicted to it. NOT. GOOD. This coconut milk is full of FAT and coincidentally, flavor. 😉
Peanut Butter Whipped Cream
2 cans coconut milk, full fat (must be canned, not the kind you drink; can be found in the baking aisle)
1/4 cup peanut butter, creamy
2-3 tbsp maple syrup
Place cans of coconut milk in the fridge overnight to allow for separation of coconut cream and coconut water. When ready to make whipped cream, chill mixing bowl in the fridge for ~ 20 minutes. In a small bowl, stir together peanut butter and maple syrup to make a thin, sweet, peanut butter mixture and set aside. Remove coconut milk cans carefully from fridge and gently tip them upside down and open the bottom of each; this will make it easier to pour off the coconut water. Once bottom of can is removed, gently pour off the coconut water; coconut cream should easily stick to the inside of the can. Scoop all the cream out of the cans, directly into the chilled bowl. Turn mixer on medium speed to whip cream into a fluffy whipped CREAM. This should take about 1-2 minutes. Turn mixer on low speed, and slowly add peanut butter mixture, one tablespoon at a time until all of mixture has been added. Whip on high an additional minute or until mixture thickens. Serve immediately or place in fridge for up to one week. Whipped cream will stiffen once chilled. Great on brownies, bananas, fingers, anything!!
Oh and here is a little behind-the-scenes of the recipe filming day. 🙂 (More to come later… I promise!)
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