I have been making these for work a lot lately, and they are yummy. Plus, super easy to make!
Coconut flakes, coconut butter, dates, almonds, and Himalayan salt pulsed in my favorite food processor, then rolled into little balls for my later enjoyable consumption.
And that’s it!!!
The best thing about these is that you can tell yourself that they are healthy while you continue to cram one after another into your mouth.
I adapted a recipe that I saw over at The Rawtarian to make these delicious decadent little devils.
Decadent Raw Brownies
- 2 cups pecans
- 2 cups pitted dates
- 4 tablespoons raw coconut butter
- 4 tablespoons raw honey
- 1/2 cup plus 2 tablespoons raw cacao powder
- 1/2 teaspoon Himalayan salt
- 1 teaspoon vanilla extract
- 1/4 cup chia seeds
- sprinkling of sesame seeds for topping
Making these is super duper easy. In your favorite food processor, add the pecans and process until super crumbly. Add in all of the other ingredients and process away! It may take some time for your coconut butter to melt down and become liquidy, but do not fret… have patience!
In a few minutes you will have some delicious brownie batter ready to be pressed into your glass baking dish and put in the fridge for an hour or two to take form. Also, if you are adverse to using vanilla extract for whatever reason or you are just feeling extra fancy, use vanilla beans in this recipe.
For added fun and adventure, use cookie cut out shapes once the brownies have solidified! I used hearts, because I’mma lover.
Tacos so good… tacos so yummy…. in my tummy yummy yummy give me more.
My current addiction… spiced lentil tacos. They are amazing, to say the very least.
The red lentils are spiced with cumin, turmeric, onion powder, oregano, basil, cayenne pepper, and sea salt.
These spiced red lentils are then added to a corn tortilla and crispified on the dry heat of my favorite cast iron pan, and then topped off with chopped tomato, cilantro, green onion, and avocado with a squirt of fresh lemon juice.
The house project that I am in the midst of working on right now is organizing and labeling our record collection (Remember The Alamo is part of the “random/ridiculous” record pile, FYI).
Lucy has found this to be the perfect opportunity to turn the shelf into her own personal cat-cubby.
How to eat more quinoa, a tutorial for the brain and eyes, part two.
Put it in some sushi! With some avocado, green onion, and cucumber… yes please! : )
Why eat more quinoa?
Because it is delicious and nutritious! Quinoa is an excellent source of high quality protein for us vegans, since it contains all of the essential amino acids and has over eight grams of protein per one cup of cooked quinoa. It is also high in iron, calcium, manganese, and fiber.
How to eat more quinoa, a tutorial for the brain and eyes.
I made a metric shit-ton (please excuse my distasteful french) of quinoa the other day, and we are still enjoying it in various ways. For days.
Way number uno, as pictured above is a Quinoa salad with sun dried tomatoes, red onion, fresh basil, raisins, cucumber, and raw assorted olives in a dressing of olive oil, lemon juice, and SS&BP.
YUMMILICIOUS, as my mother would say.
Way number two is so fresh and so clean, in a dressing of olive oil, lemon juice, SS&BP with cucumbers, fresh tomatoes, green bell pepper, green onion, red onion, fresh parsley, oregano, basil, and cilantro.
Have I told you lately how amazing quinoa is? If you don’t know, you better ask somebody.
Oh yeah and from now on SS&BP = sea salt and black pepper. : )
On February 23rd, 2013 mister Jef turned a quarter of a decade old.
We were able to get a couple of days off work to celebrate the occasion in beautiful (and very cold) North Lake Tahoe with our friends Mark and Colby.
We stayed in a seventies decorated cabin that was full of orange accents, owls, goofy hats, board games, a sweet little kitchen, and of course bears. Everyone seems to love bears in Tahoe.
Twas a radically good time. : )
I believe that the modern day Popeye’s super power super food would be kale.
Apparently, we are super obsessed with kale in our household. We are so obsessed that we are always trying to create new ways to enjoy kale. Which is how kale pesto was born in the BEST HAUS kitchen!
Kale, walnuts, garlic, lemon juice, olive oil, a smidgen of nutritional yeast, sea salt, and black pepper make up this magical nutrient packed pesto! We tossed this with some quinoa pasta and added in kalamata olives and sundried tomatoes for fun.
In other news… It’s March! It’s beautiful. The once dead trees are sprouting gorgeous flowers left and right, the grass is a vibrant green… the sun is making more and more of an appearance each day.
Oh how I adore spring!
Dark chocolate chips melted down into a delicious chocolate lava, transformed into a super rich valentine treat with a layer of vanilla-almond butter goodness, dusted with himalayan salt.
The goodness in the middle is a mixture of almond butter, honey, vanilla extract, and sea salt.
Here is a portrait of my valentine at Verve from this weekend’s Santa Cruz getaway.
Said getaway twas actually a business trip for me, to gain more coffee nerdery skills for my new job! We decided to use it as an excuse for play as well.
This is a stegosaurus tree that we discovered whilst wandering around Felton’s beautiful Henry Cowell Redwoods State Park.
My training went really well, since everyone at Verve is super radical. Overall it was a lovely (and much needed!) getaway, with eats by Cafe Gratitude and Saturn Cafe.
Fresh green beans, cremini mushrooms, and red onions layered and drenched in a creamy tangy walnut sauce, topped off with panko bread crumbs and a drizzle of olive oil.
The sauce is a variation of the same sauce used in the delicious Mac and Cheese we made a little while back. I adjusted it for this recipe to look a little somethin’ somethin’ like this:
Creamy Tangy Walnut Sauce
- 1 1/4 cup walnuts
- the juice from one large and juicy lemon
- 1 large garlic clove
- 2 teaspoons arrowroot powder
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon dry mustard powder
- 1 cup water
- 1 1/2 cups unsweetened soymilk
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
Simply blend very well, and then pour the saucy-sauce evenly over your layered vegetables. Top with lots o’ panko bread crumbs, drizzle on some olive oil, and season with sea salt and black pepper. Bake at 375 degrees Fahrenheit for about fourty five minutes, or until the veggies have soaked up the delicioussauce!
To cut down on cooking time, lightly steam the green beans and mushrooms for a couple of minutes before adding them to the casserole dish.
Voila! DEVOUR! : )
FUDGEY. Dense. Chewy. Chocolatey. ADDICTING!
To me, this is what a brownie is supposed to be. Our local vegan bakery just so happens to sell the best damn brownies on the planet, but unfortunately at a whopping-almost-five-bucks-a-not-so-large-square. Needless to say, finding the best brownie recipe on Earth has been on the top of my list of priorities for a while now.
It took a lot of flops and disappointment brownies for me to figure out that in order to find the perfect recipe, I had to pinpoint exactly what I wanted. CHEWY FUDGE BROWNIES! And then I came across THIS DELICIOUS RECIPE by That’s So Vegan.
Jef and I made a couple of adjustments to the recipe to make our tastebuds extra happy. We added more sea salt to the recipe, added in chopped walnuts, and used a gluten free flour blend by Bob’s Red Mill to eliminate any possible cakeyness.
These brownies fulfill all of my brownie dreams, hopes, and fantasies. I hope they fulfill yours as well!