Hello and HAPPY WEEKEND! I am all business today—All business because it’s 55°F outside and I am on my way out the door to bike down the Mississippi with Sam.
So let’s talk brownies. Coconut stuffed Raw Brownies, specifically. These guys are soft, chewy, gluten free, and yes, RAW. As in fruits and nuts make up the majority of this brownie, and it’s really weird because you CAN NOT taste them. You could tell everyone they’re protein bars and you wouldn’t be lying because they’re full of healthy fats and proteins, but no one would believe you because they taste like an honest-to-goodness brownie almond joy mashup.
To which I say, bring on the raw vegan madness. I consider myself neither a vegan or a raw-ist (?) (rawtarian?) but if this is what being either of those things tastes like, I’m ON BOARD.
Take a look at the dreamy coconutty filling pouring out between the layers of silky chocolate frosting and raw brownie deliciousness…
There’s no way I should be admitting this right now, but these actually served as a dinner substitute more times than not last week.
I mean, how could you come home and not reach for one of these? They’re especially good pulled from the freezer about 4 minutes before eating, by the way. I call these my Commute Motivation, because sometimes being stuck on 35W for an hour after work means that you need something major to look forward to. A sort of chocolaty light at the end of a very long tunnel, er, interstate.
Also necessary: A tall glass of milk: vegan, regular, whatever. This is a non-negotiable piece of the perfect raw brownie puzzle.
Raw Brownies with Coconut Filling
- --RAW BROWNIES--
- 1 c. raw pecans
- ½ c. raw cashews
- 1 c. pitted dates, soaked for 10 minutes in warm water
- 1½ t. pure vanilla extract
- ½ c. raw cacao powder
- ¼ t. pink himalayan sea salt
- 2 T. raw tahini
- 3-4 T. water
- --COCONUT FILLING--
- 1½ c. unsweetened coconut
- 3 T. raw coconut oil
- 2 T. raw honey, melted
- --RAW CHOCOLATE FROSTING--
- ½ c. raw almond butter or tahini
- ⅔ c. raw cocao powder
- 2 T. raw honey, melted or warmed (easier to stir)
- 3 T. coconut oil
- 1 T. pure vanilla extract
- pinch of pink Himalayan sea salt
- For the brownies:
- Combine all ingredients (or, if you have a small food processor, just the nuts and dates) in a food processor and pulse to combine. Don't over blend the ingredients, or the nuts will form a butter and you'll have to start over. Instead, you want a soft, formable mixture.
- Press the raw brownies into the bottom of an 8''x8'' square pan lined with parchment paper and set aside.
- For the coconut filling:
- Place all the ingredients in a small bowl and stir to combine (a food processor works well, too). The mixture should be slightly crumbly but will also stick together. You may need to melt or warm the raw honey to mix it evenly with the other ingredients.
- Sprinkle the coconut filling over the raw brownie layer and press down with the back of a spoon. Set aside or place the brownies and coconut layer in the freezer, as this will make it easier to spread the frosting.
- For the raw chocolate frosting:
- Using a food processor or electric beater, combine all ingredients until smooth and silky. The frosting should be spreadable without being too runny. Add more cocoa powder for a thicker frosting, if necessary.
- Slowly spread the chocolate frosting over the coconut filling layer using a spoon or spatula. Place the brownies in the freezer for a few minutes before serving for easy cutting. Can be stored on the counter for 4-5 days or in the freezer for a month.