faith4u
03-10-2008, 11:51 AM
Hi everyone!
These are a recipe from ShannonMarie athttp://rawdorable.blogspot.com/
Million Dollar Bars
Mint Chocolate Brownies
Leftover whipped icing mixed with mint extract, to taste
1 cup raw almonds
1 cup raw walnuts
1 cup dates, soaked briefly
1/4 cup cocoa powder
1 Tbsp. raw cocoa butter or coconut butter
1 tsp. vanilla
dash of sea salt
quick and easy icing
sprinkling of raw cacao nibs
To make the brownie portion of these layered unbaked goods, put half of the almonds, walnuts, cocoa powder and sea salt in the food processor, and grind until fine. Then, add half of the dates, cocoa/coconut butter and vanilla, and process until a ball of dough forms.
Remove the dough from the food processor and press it into a small square container. Then, top this first chocolate layer with about the same thickness of leftover icing mixed with mint extract. Allow to set in the freezer while you make the next layer.
Using the other half of the nuts, cocoa, cocoa/coconut butter, vanilla and sea salt, repeat the first paragraph of directions to achieve another chocolate ball of dough. Form this dough into a square, about the same size as the bottom layer and place it on top of the icing layer. Gently, press it into place without squishing the icing layer.
Mix up a quick and easy icing using about 1/4 cup of raw almond butter, 1-2 Tbsp. cocoa powder, a dash of sea salt, a little vanilla and enough agave to achieve your desired consistency. Then, spread it on top of your brownies and sprinkle with raw cacao nibs. Store in freezer until ready to serve.
Whipped Cream
1 cup cashews or a mix of cashews and macadamia nuts
1 cup fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave (depending on how sweet you like it)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter, melted
1 tablespoon lecithin* (1 tbs + 1 tsp psyllium)
*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.
I didn't make mine like hers. I made the whipped cream which is fabulous and I just made my favorite brownie and put it between the two. I didn't even make a topping for it. It didn't need it. These are soooo good!
These are a recipe from ShannonMarie athttp://rawdorable.blogspot.com/
Million Dollar Bars
Mint Chocolate Brownies
Leftover whipped icing mixed with mint extract, to taste
1 cup raw almonds
1 cup raw walnuts
1 cup dates, soaked briefly
1/4 cup cocoa powder
1 Tbsp. raw cocoa butter or coconut butter
1 tsp. vanilla
dash of sea salt
quick and easy icing
sprinkling of raw cacao nibs
To make the brownie portion of these layered unbaked goods, put half of the almonds, walnuts, cocoa powder and sea salt in the food processor, and grind until fine. Then, add half of the dates, cocoa/coconut butter and vanilla, and process until a ball of dough forms.
Remove the dough from the food processor and press it into a small square container. Then, top this first chocolate layer with about the same thickness of leftover icing mixed with mint extract. Allow to set in the freezer while you make the next layer.
Using the other half of the nuts, cocoa, cocoa/coconut butter, vanilla and sea salt, repeat the first paragraph of directions to achieve another chocolate ball of dough. Form this dough into a square, about the same size as the bottom layer and place it on top of the icing layer. Gently, press it into place without squishing the icing layer.
Mix up a quick and easy icing using about 1/4 cup of raw almond butter, 1-2 Tbsp. cocoa powder, a dash of sea salt, a little vanilla and enough agave to achieve your desired consistency. Then, spread it on top of your brownies and sprinkle with raw cacao nibs. Store in freezer until ready to serve.
Whipped Cream
1 cup cashews or a mix of cashews and macadamia nuts
1 cup fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave (depending on how sweet you like it)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter, melted
1 tablespoon lecithin* (1 tbs + 1 tsp psyllium)
*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.
I didn't make mine like hers. I made the whipped cream which is fabulous and I just made my favorite brownie and put it between the two. I didn't even make a topping for it. It didn't need it. These are soooo good!