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? 

In any case, my brain is kinda fried today. University can really take it outta me sometimes. Majoring in history is something I am doing because I want to. I love studying history. At the same time, it seems like the reading and essay-writing and critically-analyzing is ENDLESS. My noggin' needs a break. Thankfully I don't have class on Fridays so this weekend I am gonna try to relax a bit. 

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...


1 cup cashews
1 cup buckwheat groats
2 cups Medjool dates
2 tablespoons cacao powder
1/2 teaspoon sea salt

1/3 cup peanut butter (try Earth Balance!)
1 tablespoon water

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!

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