The most AMAZING RAW, VEGAN, NO FUSS & NO BAKE expresso chocolate brownies

UMMMM! YES PLEASE!

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Raw vegan chocolate brownies

 These are to die for! They are gluten free, dairy free and take less than 10 minutes to make! This recipe came about once I discovered my beloved expresso brownie at my favorite organic grocery contained canola oil:( Sigh 

I promise you these will be the most decadent moist, divine brownie you will ever eat! They are packed with a unique chocolate espresso flavor! Hey…You ready?! Did I mention they don’t cause cellulite?!

 

Serves: ~ 10-20 people or one VERY hungry girl who is in her pre menstrual phase or pregnant:) Just kidding!

INGREDIENTS

• 1 cups raw walnuts, divided
• 1/3 Cup chopped walnuts
• 
2 – 2 1/2 cups Medjool or Deglet Nour dates, pitted
• 3/4 cup cocoa powder 
• 1-2 TB espresso powder or finely ground ORGANIC coffee (depending on preference)
• pinch sea salt
• a pinch of cinnamon 
• a tiny piece of vanilla bean or 1/4 tsp vanilla extract (optional)
• 1/2 cup vegan chocolate chips

 

INSTRUCTIONS

1. First, sprout your nuts by soaking them over night then draining the soak water in the morning! Then, place 1 cup walnuts in the food processor and process until finely ground.
2. Add the cocoa powder, espresso powder and sea salt. Pulse to combine and then transfer to bowl and set aside.
3. PIT YOUR DATES! Then, add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
4. Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. Fold in the chocolate chips!
5. Add the brownie mixture to a small cake pan or loaf pan (I like to lightly dust my pan with coconut sugar first to avoid sticking)! Then add remaining 1/3 cup of chopped walnuts. Toss to combine and evenly distribute, and then press down with you hands until it is flat and firm.
6. Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. Will keep in the fridge for at least 2 1/2 weeks and in the freezer for at least 2 months.

What a brunch! Raw vegan fig-lic-ous salad and my maca truffles!

Raw vegan maca truffles & my fresh fig-lic-ous salad! ♡♡♡ Just call me Martha Stewart, only with bigger breasts and without the arrest record! 
#skills #plantbased #cleaneating #rawveganfoodporn #Whatveganseat#organic #live #love

How are you showing up today?

How are you showing up today? I’m showing up by honoring my body, mind spirit and soul so that I may serve others in a better way. There is beauty to be found in both humanity and devastation. It is only when you can love and accept both that you have arrived. I love each and every one of you and only want the very best for you! Have a fantastic day! Remember…treat yourself well and then you will be able to serve others.