Dessert contest-need to impress!

[TangerineCat]

Hey guys!

So my department is having a Cookie/Dessert contest in a couple of weeks. I decided to participate and am looking for some delicious recipe of brownies/bars.. Something that can be served in small sizes easily. Also I need it to be not too expensive (i'm a poor student).

There's a prize for the healthiest&tastiest dessert, so I'm going to aim for that one :) None of the tasters will be familiar with raw, so I just want something DELICIOUS!!!

Help!

[MysticTree]

It's worth checking out a blog called fragrantvanillacakes and also nouveauraw

[DebB]

I've made these several times and wow, they're good:

Jennifer Cornbleet's Brownies

[MysticTree]

However healthy raw chocolate brownies might be, I would not choose to make them in a healthy dessert contest. The perception of chocolate is not general a healthy one. I would choose to do something else.

[appifanie]

It's worth checking out a blog called fragrantvanillacakes

agreed - one of my favorite blogs. amazing.

[TangerineCat]

However healthy raw chocolate brownies might be, I would not choose to make them in a healthy dessert contest. The perception of chocolate is not general a healthy one. I would choose to do something else.

Hm I really don't know if I agree. Do u mean perception by non-raw folks of chocolate?
Anyway, what would you recommend? :)

BTW thank you all for suggestions!!!

[MysticTree]

Yes, by non-raw people. I am assuming, maybe wrongly, that you work in a regular, rather than an all-raw environment and we want you to win :) let me think a bit about what I would do. Some of the most splendid raw desserts don't look very health on the face of it tbh.

[TangerineCat]

I think it might make sense if i label it ONLY FRESH RAW NUTS & DRIED FRUITS! NO FLOUR, NO REFINED SUGARS? NO GLUTEN! NO SOY! lalala :) but i'm not stuck on chocolate anyway, so any suggestion is great!

[MysticTree]

Also animal product free :) would you be able to make a raw sorbet to go with the brownie or have you no freezer facility? That way you could make the brownie smaller per portion - raw desserts are always so filling. I like the carrot cake muffins on youtube's tofu guru. I reduce the amount of coconut.

[TangerineCat]

neh, no freezer- it's just in our department building's main hall on campus. I found a recipe for a raw brownie that includes avocado, by the way. I never tried to add avocado to my nut/dried fruit desserts- i really wonder how that works- is the texture less concentrated as with only nuts/dates... does it keep well outside of the fridge? If anyone here made a brownie with avocado, plz let me know how that turned out.

[CINDY A]

I Haven't try this but it does look good you will have to look it up to get a picture...it was used in a contest....maybe you can put your own twist on it....

Brownie Blizzard Ice Cream Cake By Heather Crosby Nicole Axworthy

Layer 1—dense, chocolatey, brownie cake base
Layer 2—smooth, light vanilla soft serve
Layer 3—creamy macadamia nut caramel
Layer 4—almond and chocolate cookie crumbs
Layer 5—more vanilla soft serve, but with thick brownie chunks
Layer 6—topped with a smooth chocolate ganache and more brownie chunks

*Make sure all ingredients are gluten-free if you have a sensitivity.

For The Base And Brownies:

1 cup almonds
1 cup walnuts
1 1/2 cups chopped dates (approx. 5 oz)
1/2 cup cacao powder
1 tbsp pure maple syrup
1 tsp pure vanilla extract

1. In a food processor, process the almonds and walnuts to a coarse meal.

2. Add the dates, cacao, maple syrup and vanilla and continue to process until well combined. The mixture should be thick and sticky.

3. Press about half of the mixture onto the bottom of a 6-inch springform pan to make a 1/4- to 1/2-inch base (this will be the base for the cake) and the remaining mixture into a 9 x 5-inch loaf pan (this will be the brownies). Set aside both pans.

For The Brownie Frosting:

1/4 cup coconut butter, softened
2 tbsp agave nectar
1 tbsp cacao powder
pinch of sea salt

1. In a small bowl, whisk together all ingredients until smooth.

2. Using an offset spatula or the back of a spoon, spread the frosting on the top of the brownies in the loaf pan. Place the pan in the freezer to set, about 30 minutes. When ready, cut the brownies into small, 1/2-inch chunks and store them in the freezer until ready to use.

For The Vanilla Soft Serve:

2 cups cashews, soaked at least 2 hours or overnight
1 cup almond milk
6 tbsp agave nectar
2 tbsp pure vanilla extract
1/2 cup coconut oil, melted

1. In a high-speed blender, puree the cashews, almond milk, agave nectar and vanilla until smooth.

2. Add the coconut oil and blend until well combined and smooth.

3. Pour half of the mixture on top of the cake base in the 6-inch springform pan. Place in the freezer to set. Pour the remaining mixture into a bowl and refrigerate until ready to use (this will be used on the top half of the cake).

For The Cookie Crumbs:

1/2 cup almonds, ground
1/4 cup cacao powder
2 tbsp pure maple syrup
1/4 tsp pure vanilla extract
pinch of sea salt

1. In a small bowl, mix together all ingredients until small crumbs are formed.

2. Spread the crumbs on a dehydrator tray and dehydrate at 105 degrees for about one hour, or until the crumbs are dry to the touch. Store the crumbs in a sealed container in the freezer until ready to use.

For the Caramel:

1/2 cup macadamia nuts
3 tbsp pure maple syrup
3 tbsp agave nectar
1/2 tsp pure vanilla extract
1/8 tsp sea salt

1. In a high-speed blender, blend all ingredients until smooth. Pour the mixture into a small bowl with a lid and set aside until ready to use.

To Assemble:

So far you should have the base topped with a layer of vanilla soft serve. Next, pour the caramel over top of the vanilla soft serve and smooth it out using an offset spatula or the back of a spoon. Crumble the cookie crumbs evenly on top of the caramel. Next, pour the remaining half of the vanilla soft serve on top of the cookie crumbs and add the brownie chunks, carefully pressing them down into the vanilla soft serve. You will likely not need all the brownie chunks, so you can use the leftovers to decorate the top of the cake. Smooth out the top as much as you can and place in the freezer for at least an hour to set. When ready, frost with chocolate ganache (recipe below).

For The Chocolate Ganache:

1/4 cup coconut oil, melted
1/4 cup agave nectar or maple syrup
2 tbsp cacao powder, sifted

1. In a small bowl, whisk together all ingredients until smooth.

2. Remove the cake from the freezer and let sit for about 10 minutes (if you don’t, your frosting will harden as soon as it touches the cake). Using an offset spatula, frost the top and sides of the cake and place the remaining brownie chunks (if you have any) on top of the cake, as desired. Place the cake back in the freezer for about 10 minutes to allow the ganache to set. Serve with a smile a