It's going DOWN with these bad boys. I know I just shared a brownie recipe but C'MON, MAN. You can never have too many raw vegan love bites... amiright?
At the end of the day I just need to look myself in the mirror and say: Emily, let it go. I focus on gratitude and being inspired. I am thankful for the RIDICULOUSLY ideal job I have of making brownies for the internet, and writing cookbooks for you. I am thankful for the ceaseless love you all send me on a daily basis. I am thankful for all the opportunities that come my way, the inspirational people in my life, the city I live in, and the majestic landscape of the pacific north west. Oh! I guess it would be appropriate to say I am thankful for these brownies too, even though as I type this, they have long since been inhaled by yours truly...
Base:
1 cup cashews
1 cup buckwheat groats
2 cups Medjool dates
2 tablespoons cacao powder
1/2 teaspoon sea salt
Middle:
1/3 cup peanut butter (try Earth Balance!)
1 tablespoon water
Top:
3 tablespoons coconut oil
1 tablespoon maple syrup
1 tablespoon cacao powder
To make the base: grind the cashew and buckwheat into flour in a high speed blender. Transfer to a food processor and add the rest of the ingredients. Process until it all starts to stick together. If it's still too crumbly, add more dates or 1 tablespoon of coconut oil or water. Press into the bottom of a 4X2 baking pan or whatever mold/shape you like.
Once it sets a bit, spread on the peanut butter.
To make the top: stir together the ingredient until smooth. Pour on top of the peanut butter layer and let the whole thing chill in the fridge (pun intended) for a couple hours or ideally overnight so the flavours can get to know each other. Slice and nom!
Did you like this post? Then *subscribe to my blog* and get all my posts by email!
