Last week you’ll recall I was craving medjool dates.
Shortly after that confession went live I got a text from my awesome friend Hanna with a recipe for raw fudge brownie and a command-slash-challenge of “Cravings Be Gone!”.
I immediately liked the sound of the ingredients list, but I liked the super short method even better.
Chuck stuff into the food processor, whizz, chill for 2 hours, eat.
I’d like to say that I patiently waited the 2 hours, but that would be a lie. I greedily gobbled about a quarter of the mixture after attempting just a tiny taste before putting it in the fridge.
YOU HAVE BEEN WARNED! Deliciousness awaits.
Even better than the taste, is that it’s good for you too. Completely raw ingredients, not heat treated – and vegan and paleo to boot!
Me thinks this will be making a major appearance during the remainder of this pregnancy and beyond…
What are you craving this week? Join in the fun! Please… I’m such a sticky beak.
You don’t need to be pregnant – everyone can come along for the ride.
Your post could be about something you are craving that is unattainable (as in, sashimi from a specific restaurant in Tokyo) or something you craved then made/ate and took a picture of. Or you can use a photo you borrowed from the internet (link to its source please, that’s good web etiquette!).
Raw fudge brownie recipe
makes a 15cm x 15cm block about 3-4cm deep
recipe via my friend Hanna
- 1 cup pecans
- 1 cup pitted dates (about 10)
- 1/3 cup unsweetened shredded coconut
- 1-2 tablespoons agave syrup (or raw honey or apple juice concentrate)
- 1/4 teaspoon sea salt (I added a bit more as I love salty/sweet combos)
- 4-5 tablespoons raw cacao powder
1. Add the pecans to a food processor and blitz until finely chopped to the size of breadcrumbs. Add the dates and blitz until combined.
2. Add all the other ingredients and blitz until the mixture pulls together in a ball. About 30 seconds.
3. Press into a small slice tin or simply onto a sheet of non-stick paper and press into a square shape, folding over the paper to cover and help shape. Refrigerate for 2 hours until firm then slice and serve. Keeps in the fridge for up to a week – if it lasts that long! (It won’t).