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Raw Vegan Truffle Brownies with Coconut Icing

Course/Dish: Chocolate
Meals: Snack
Main Ingredient: Chocolate
Difficulty: Easy
Cuisine: American
Equipment Needed: Food Processor
Rainbow Green Cuisine: Phase 2
Makes: 12

Raw Vegan Truffle Brownies with Coconut Icing

Description

Nuts or seeds, dates, and cocoa. 3 simple ingredients that can be used as the base for any raw brownie recipe! Learn how to indulge your sweet tooth in a healthy way with this epic yet simple recipe for a gooey decadent nut free chocolate truffle brownie topped with luscious homemade coconut icing. You can use any variation of nuts, really. This specific recipe calls for sunflower seeds in place of nuts. Since sunflower seeds are a bit dryer than most nuts you may need to adjust the amount of coconut butter or dates in this recipe to get that perfect brownie consistency.

Ingredients

Brownie Base:

1 cup sunflower seeds

1.25 cup dates

1 to 4 tbsp of coconut butter

1/4 cup cocoa powder

sprinkle of cocoa powder on top

Coconut Icing:

1/2 cup coconut butter (dry unsweetened coconut flakes blended in food processor with a drizzle of coconut oil)

Agave to taste

Vanilla to taste

Methods/steps

Brownie Base:

Blend ingredients in the food processor. Press into a pan or container.

Coconut Icing:

1) Blend it up in the food processor and it’s as simple as that! Depending on how much coconut oil you had added to your coconut butter, or how much agave and vanilla you used, this may harden when cool or stay a bit more runny. It’s up to you. If you’d like it to stay more “wet” then add some extra coconut oil or agave.

Assembly:

Top with coconut icing, and let chill in the fridge or better yet the freezer.