Raw Raspberries Brownies.

Summer is coming to the end. Actually, two days ago was the first day of the fall and it means we are getting closer to winter. Every year I realize again and again that my favorite season is the fall. I love the bright yellow colors outside, apple pie smell in the house, leaves under your feet, warm chamomile tea…. This part of the year always brings the warm feelings to my heart and makes me feel cozy and safe.
Anyway, the fall is outside, but I still try to keep summer in my kitchen. I got fresh raspberries at the farmers market two days ago, and decided to make some berry chocolate dessert for my family.
This recipe is great because it’s gluten, grain and dairy free.
Sugar? You just need a little stevia or 2 tablespoons of maple syrup, honey etc.
It took me 20 minutes to make it. What can sound better?
Raw Raspberries Brownies.
Ingredients
  • ¾ C raw almonds
  • 1 C Medjool dates
  • ¼ C unsweetened cocoa powder(raw cacao for a 100% raw treat)
  • pinch sea salt
  • dash pure vanilla extract
    For the Raspberry Topping:
  • 1 C fresh raspberries
  • 2 tbsp raw honey or pure maple syrup. I personally used 15 drops of Stevia.
  • 1½ tbsp chia seeds

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Instructions
  1. Prepare a loaf pan by lining with plastic wrap, or wax or parchment paper. Set aside.
  2. In a food processor process the almonds until finely ground and no large pieces remain.
  3. Pour the nuts out into a bowl and process the dates until they are completely broken up and no large pieces remain. If processed long enough of the dates will turn into the “dough”.
  4. Break the “dough” up with a knife or spoon and sprinkle the nuts back into the food processor along with the cocoa powder, salt and vanilla. Process just until completely combined, stop the food processor and pinch a small amount of the mixture together with your fingers, if it holds together it’s done. And if not just process slightly longer.
  5. Pour the mixture into the loaf pan and press down evenly.
  6. In a bowl slightly mash the raspberries and stir together with the honey(or other sweetener) and chia seeds. Pour over top the brownies, cover and refrigerate overnight.
  7. To remove the brownies simply pull the paper or plastic wrap to lift the brownies out. Slice and enjoy.

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Raw Carrot Cupcakes.

Vibrant orange carrots are a healthy addition to your daily diet. They are low in calories, contain no fat and supply significant doses of certain vitamins and minerals.

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My other experiment with raw carrots worked great. This time I decided to make carrot cupcakes, and used nuts for the dough. It gave the cupcakes more nutty flavor and made them more moist and juicy.

Raw Carrot Cupcakes With Cashew Buttercream.

Ingredients:
1 cup raw almonds, soaked overnight and drained
20 pitted dates, soaked overnight and drained
2 cups shredded carrot
1/4 cup raisins
1/2 teaspoon ground cinnamon
1 vanilla bean, scraped (or 1 tsp. extract)
tiny pinch of sea salt
1/4 cup coconut flour

Cashew buttercream:
8 oz. raw cashews, soaked overnight and drained
raw honey or agave (for vegan option)
juice of 1/2 lemon

almond milk

tiny pinch of sea salt
1 vanilla bean, scraped (or 1 tsp. extract)
2-3 tablespoons filtered water

Begin by soaking the almonds (in separate bowls), cashews and dates in filtered water overnight (or 12 hours). In the morning, drain them, and begin working on the icing. Place the drained cashews, juice of 1/2 lemon, vanilla bean (or extract), tiniest pinch of salt and about 3 tablespoons of honey or agave in a blender or food processor. Blend until creamy. Add almond milk, 1 tablespoon at a time, until desired consistency is reached. Add more honey to taste, if necessary.

Next, start the cupcake dough. Grate the carrots (about 4 or 5 medium carrots). After you’ve grated them, strain out any liquid (by pressing them into a fine strainer, or wrapping them in a tea towel). Place the almonds in the bowl of a food processor and pulse until coarse. Add the strained carrots, soaked (and drained!) dates, and process again. Add in the cinnamon, vanilla and pinch of sea salt. Add coconut flour. Process until it forms a dough. Grab a muffin pan and place about 1/2 cup of dough in each mold and press down. Once you have 12, pop the pan into the freezer while you get the icing ready to pipe.

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Pour the icing into a piping bag, then remove the muffin pan from the freezer, invert onto a piece of parchment paper to get them out, and ice.

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Keep in the refrigerator.

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I am probably not the best mom, but I let my daughter have this cupcake for breakfast. Why not? It’s healthy, delicious tiny treat that can work like breakfast sometimes.

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