I hope you love them as much as we do, and please let me know if they work out for you. Some of you mentioned difficulties with raw brownie recipes - and from testing different versions, I ran into problems with certain combinations of nuts/dates, if the mixture was too dry, and also overprocessing. Hopefully the notes in the recipe and the recipe itself will be successful for you too... fingers crossed!
Also, for those of you that read alive magazine, I have an article in the September issue, "5 Tips For Eating Midfully" (p.74).
25% of Canadians eat fast food on a given day. (Source: alive magazine, September 2010)
14 comments:
That picture is giving me a serious craving for chocolate.
I am very thankful for your labour in creating this treat - especially on this long weekend.
Thank you for continuing to inspire and entice me.
xo
I like fudge brownies, but I cant wait for a cakey flakerer brownie recipes.
Thanks, Dreena, for the recipe. I made them today and the family (hubby and three kids) inhaled them, loved them soooo much. I loved the taste, but mine didn't turn out as moist as yours look in the photo, they were a little crumbly. I was wondering what I could do differently. x
veggiefoodforfive, it could be the variety/brand of dates. When you buy them, if possible (if they are in a bag), gently squeeze them to see how soft and moist they feel. Some dates can be quite stiff and dry, you may notice. The softer, moister the dates, the more tender and moist these brownies. If you do have dates that have been in your pantry and are starting to lose moisture, then try adding a tbsp or two of water when pureeing - after doing the initial pulsing/pureeing, to see how the mix is coming together. Also, if you like using vanilla extract, you can add another 1 tsp. It will add moisture and also flavor. Does that help?
The Sweetest Vegan, I have a "Fudgy Brownie" recipe in Vive le Vegan, though it isn't raw, it is made with flour, maple syrup, unrefined sugar, etc, but does bake up very moist and fudgy!
Thanks for the tip, Dreena.
What do you think about using a nutbutter instead of the coconut butter (which I can't find, living in a rural area with not much selection at the grocery store) in the frosting, would that work, or would it just be awful? I might give it a try, but wanted your expert opinion first.
no, I don't think it would be awful, just different in that it would taste nutty and be a little denser. Do you have coconut oil? If so, I would combine a little coc oil with the nut butter - so, say instead of the 1/2 cup of coc butter, use about 1/4 cup + 1 tbsp of cashew butter (as an example), and then the remaining 3 tbsp coc oil. Or, you can go full 1/2 cup with cashew butter, and you may want to add just a touch more agave to sweeten - but not necessarily. Also, if you do ever order online, I used to order to coc butter from vegan essentials. My local store carries it now, but that's where I used to get it. Hope that helps!
These look fantastic, Dreena! Thanks for sharing... I can't wait to try them! :)
I havent tasted something like that but imma give it a try. it looks delicious!
I just made these...yum!!! I hate to describe it this way, but it tasted like a "real" brownie. I simply can't believe there is a dessert that I want more of even though I'm a sugar- and soy- free vegan. By the way, I substituted honey for agave nectar for my own personal preferences and it still turned out amazing.
omg, those look so amazing. I want one!
wow! those brownies look sooooooo good, making me crave for some. too bad i don't have a food processor at hand right now.
thrillionsofheavens
I've never tried raw vegan brownies (I've only had the non-raw vegan ones so far.) These look very good though!!
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