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!?! This recipe for my raw vegan brownie, and peanut butter whipped cream (also vegan) were featured on the show, along with my vegan chili.
With few ingredients and no baking time, this recipe is a household staple for us. They are so easy to make, you just need a food processor and some simple ingredients.
Ingredients
1 cup pecans (almonds work too)
1 cup Medjool dates, pitted
5 tbsp. cocoa powder
pinch or two of sea salt
1 tbsp. maple syrup (optional)
1 tbsp. chia seeds (optional)
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 tbsp. maple syrup
Instructions
1. In a food processor, grind up pecans until coarsely chopped and crumbly.
2. Add pitted dates and process until well combined, but still crumbly looking.
3. Combine cocoa powder and salt in a separate, small bowl and then sprinkle over pecan and date mixture; pulse a few times.
4. If you are using maple syrup and chia seeds, you can spoon those over the mixture. Process until well combined and ingredients starts to barely ball up in the processor.
5. Spoon mixture into a square glass tupperware or baking dish, lined with parchment paper. Make sure your container is NO larger than 8"x8". The smaller the dish, the thicker the brownies so it's up to you on the container size. 8"x8" will produce a thickness like that pictured above.
6. Press the brownie mixture down into the dish until firmly packed together. A flat potato masher works well to get it nice and even.
7. 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.
8. Store any leftovers in fridge. Eat plain, or topped with coconut peanut butter whipped cream!
1. Place cans of coconut milk in the fridge overnight to allow for separation of coconut cream and coconut water.
2. When ready to make whipped cream, chill mixing bowl in the fridge for ~ 20 minutes.
3. In a small bowl, stir together peanut butter and maple syrup to make a thin, sweet, peanut butter mixture and set aside.
4. 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, since the coconut fat floats to the top of the can.
5. Once the bottom of the can is removed, gently pour off the coconut water into a storage dish and set aside for use in other recipes or smoothies. Store in fridge. The coconut cream should easily stick to the inside of the can.
6. 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.
7. 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.
8. Serve immediately or place in fridge for up to one week. Whipped cream will stiffen once chilled. Great on brownies, bananas, fingers, anything!!
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