Raw Caramel-Fudge Brownies

A few months back I was sent a copy of Matthew Kenney’s app “Raw Express” to review.

Well, it took me forever to get my iPad back from The Toddler. Turned out he was fascinated by the app. Like in rapture, watching the interactive videos over and over. With 12 videos to watch, it is well worth the $4.99 to watch the foods being created in front of you. More so, Matthew is simply relaxing to listen to. Which brings me to another author – who trained under Matthew:

Amber Shea Crawley’s Practically Raw: Flexible Raw Recipes Anyone Can Make is a wonderful tome. I met Amber and her then boyfriend (now husband) in the summer of 2011 at Vida Vegan Con in Portland, Or. I finally got a copy of her cookbook awhile back and jumped in. What I truly like about Amber’s style is she is flexible. Cooked if you want, raw if you want. I had already made a couple of her recipes from her website/blog over the past 2 years so I knew I would love the book.

Of course dessert was on my mind –

An intense dessert where a few bites satisfies.

Raw Caramel-Fudge Brownies

Ingredients:

Brownies –

• 1 cup dry pecans
• 1 cup dry walnuts
• ¾ cup pitted Medjool dates
• 1/3 cup unsweetened cocoa powder

Caramel-Vanilla Icing –

• ½ cup raw cashews, soaked for 2 to 4 hours, drained
• ¼ cup raw honey
• 3 Tbsp brown sugar
• ½ tsp fresh lemon juice
• 1/8 tsp fine sea salt
• 6 Tbsp melted virgin organic coconut oil

Directions:

Brownies –

Add the pecans and walnuts to a food processer, process until coarsely ground. Add the dates and process until mixed in. Add the cocoa powder and salt, process until finely mixed.

Line an 8×8″ baking dish with plastic wrap, press the mixture in the dish. Chill the refrigerator while you make the frosting.

Caramel-Vanilla Icing –

Add the ingredients to a high-speed blender (such as a Vitamix), process on high until smooth, tamping as needed. Spread over the brownies, return to the refrigerator till firm on top.

Remove from pan by pulling up on the plastic wrap, cut into pieces. Store tightly covered in the refrigerator.

~Sarah

PS: Truly iPad’s shine in the kitchen. I have mine often on the counter. Oh to have it mounted on my refrigerator, next to the stove 😉