View Full Version : My brownie recipe on RawReform.com!
03-06-2007, 02:10 PM
I wanted to share something fun!
In response to the RawReform.com contest they're having for March, I submitted my raw choc-o-nut brownie as an entry for my all time favorite raw treat. To my surprise, Angela Stokes (founder of RawReform and who just finished the 92-day juice feast) placed my brownie picture on her blogsite yesterday! At first, I thought I won the contest (LOL!) but it is a random drawing at the end of the month. (shucks! :p )
Anyway, I wanted to share my excitement! I'm flattered she would even share my entry and brownie picture on her site.
Here's the link, if anyone's interested...
03-06-2007, 02:10 PM
You go girl! That is way cool and thanks for sharing! WOO HOO!!!
Is your recipe posted somewhere here?
Oh gosh that looks yummy! I would love a slice.
03-06-2007, 03:50 PM
Good for you; and I hope you win! Go Girl Go ! RAWgards Joz
03-06-2007, 04:04 PM
YUMMMM!!!! Such a beautiful dessert.. :D
I hope you post your recipe. Or are you saving them for a book?:) I am so amazed at everyone's creativity..and all of the Raw recipes they dream up...
03-06-2007, 04:28 PM
how cool : )
03-06-2007, 04:50 PM
It is so nice to see you here! I tried to go to your website not that long ago and it was gone. I kept wondering about you.
I am glad that you popped in here.:)
03-06-2007, 05:49 PM
Hello faith4u! Thx for the kind words. It's nice to be back here. :) Yes...unfortunately, my website is no longer up. I had to reprioritize my commitments because my busn was getting too busy and was interfering with my family commitments. :) But nonetheless, I'm glad for places like RFT to stay connected!
I am, however, planning on starting an "informational" site and a blog. But it's still in the planning stages right now. Hopefully in the next month or so, I'll have it up and running. I'm still praying for direction! :)
And in regards to the recipe, I have actually posted it here on RFT before. It's been about a year, I think! If you do a search for "choc-onut brownie", you should find it. Otherwise...Angela Stokes has asked for my recipe to provide on her blog (she's been getting emails for the recipe!). It'll be on her blog tonight, I believe.
I found them... yippie!
The chocolate brownie is adapted from RawGuru's recipe. And then I came up with the coconut creme filling on my own.
"JOCELYN'S CHOC-ONUT BROWNIE"
Yield: 9x13 pan
Ingredients for Chocolate Crust & Crumb Topping:
4 cups unsoaked pecans
4 cups unsoaked brazil nuts
1 tsp. sea salt (original recipe called for 3 tsp.)
1 1/4 cups. raw cacao powder
3/4 cup raw carob powder
2 cups soaked raisins (pureed)
6 tbs. agave nectar (I added a little more agave than it called for - to my desired sweetness)
1/2 cup melted coconut oil
Coconut Creme Filling:
Blend in a blender until smooth:
meat and 1/4 of the juice of 2 young thai coconuts (add more juice to the blender if too thick)
2-4 spoonfuls of coconut oil
agave nectar (to your desired sweetness)
1. Prepare Chocolate Brownie Recipe as follows:
Blend pecans into a fine meal and place in a bowl. Blend the brazil nuts to a fine meal and combine with the pecans. If you want the brownies chunky leave some nuts slightly chopped. Add the salt, cacao and carob powders to the nuts, and mix until well combined. Mix pureed raisins thoroughly into the dry nut mix. Add your agave nectar and coconut oil into the brownie mix and work through it with your hands. The texture will be a bit crumbly.
2) Place 1/2 or 3/4 of the brownie mixture into a 9 X 13" glass dish and press down evenly. Keep the remaining brownie mix for use as the topping over the coconut creme.
Note: Keep the remaining brownie mix crumbly for the topping and be sure you have enough remaining mixture to fully cover the coconut creme filling.
3) Pour Coconut Creme Filling on top of pressed brownie mix. Place in freezer until creme is firm - about 1 hour or so.
4) Take choc-onut brownie out of freezer and sprinkle remaining crumbled brownie mix on top of coconut creme filling.
5) Return entire choc-onut brownie back in freezer until ready to serve.
Drizzle berry sauce over individual slices for presentation. For the sauce, just blend your favorite berries (raspberries, strawberries, etc) with agave nectar or honey.
** You may want to thaw the brownie a little before you serve it so it is not so hard. The original Chocolate Ecstacy I was trying to mimick freezes this recipe until ready to serve - which is how I got the idea to freeze. You really don't have to freeze it if you don't want to.
** If you don't have the cacao powder, you can definitely substitute carob powder for it. I'm sure it'll taste just as good. I am going to try that the next time I make it.
03-06-2007, 05:58 PM
Yummy! How great to have a pic/recipe chosen for another site! They sure did pic a good one! I'm drooling!
03-06-2007, 07:14 PM
Just a quick NOTE on the recipe:
I have since made another version for the creme filling that is just as good and a lot more "creamier". For both versions of the filling, to make it a little more firmer, simply add a couple of T of coconut butter.
Coconut Creme Filling (new version):
Blend in a blender until smooth and set aside:
2 cups coconut meat
1 cup coconut water
1 cup cashews, soaked
1/3 cup agave nectar or dates pitted (to your desired sweetness)
1 tsp vanilla extract
½ tsp celtic salt
2 T. coconut butter (optional – to make it a little firmer)
BTW....the recipe I gave to Angela is the "updated" version. I also provided both versions of the filling!
03-06-2007, 07:16 PM
That's really cool, Jocelyn. Congrats! :) Thanks for sharing. And thanks for sharing your recipe! :)
03-06-2007, 08:33 PM
You are a winner in my book. You submitted the recipe is enough to call you a winner and now they selected it, is a double winner. Regardless, you win either way! Thanks for sharing. Maybe Tucson, AZ? If so, I have a girlfriend I grew up with and see her paintings online and beautiful. She's part of a museum or organization that sells art. Wow.
03-06-2007, 09:41 PM
They look so scrumptious!!!!
You deserve the win sistah!
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