Judy
10-16-2007, 12:42 PM
I made Karen Knowler's 'milk chocolate' the other day, but since I found it to be too sweet and too sticky/liquidy (although still delicious), I made some adjustments... and it turned out to become the most delectable orange chocolate brownie I've ever tasted. I didn't change a lot, only cut the amount of agave in half and added orange peel, so really, thanks to Karen in the first place for the original invention!
The original milk chocolate recipe (and other chocolate recipes) can be found here: http://karenknowler.typepad.com/living_in_the_raw/2006/05/cacao_raw_choco.html
ORANGE CHOCOLATE BROWNIE
- 30 almonds, soaked and peeled
- 1/2 cup ground cacao nibs
- 1/2 cup carob powder
- 5 tablespoons dark agave nectar
- small piece of vanilla
- zest of 1/2 orange (the best looking/smelling orange you can find)
Blend until a beautiful dark mass, put in a container in the fridge or freezer.
Enjoy!
Note:
I don't have a zester, so I just scraped/cut the orange peel off with a knife, and the chunky bits really added to the flavor (I made another batch for which I ground up the chunky orange peel bits first, but it didn't turn out as well). Also note that the amount of agave I used, is half the amount recommended in Karen's recipe. It's sweet enough though, and cutting the amount in half really gives this brownie it's crumbly, brownie like structure.
The original milk chocolate recipe (and other chocolate recipes) can be found here: http://karenknowler.typepad.com/living_in_the_raw/2006/05/cacao_raw_choco.html
ORANGE CHOCOLATE BROWNIE
- 30 almonds, soaked and peeled
- 1/2 cup ground cacao nibs
- 1/2 cup carob powder
- 5 tablespoons dark agave nectar
- small piece of vanilla
- zest of 1/2 orange (the best looking/smelling orange you can find)
Blend until a beautiful dark mass, put in a container in the fridge or freezer.
Enjoy!
Note:
I don't have a zester, so I just scraped/cut the orange peel off with a knife, and the chunky bits really added to the flavor (I made another batch for which I ground up the chunky orange peel bits first, but it didn't turn out as well). Also note that the amount of agave I used, is half the amount recommended in Karen's recipe. It's sweet enough though, and cutting the amount in half really gives this brownie it's crumbly, brownie like structure.