Gluten-Free Black Forest Raw Brownie Bites
I don’t know much about raw foods, so when my friend Brittany at Real Sustenance put together this blog event, I wasn’t sure it made sense for me to join—until I thought about all of those Pure Organic Bars we eat. It’s one of the few gluten-free bars that Isaiah (and I) like. Our favorite flavor: Chocolate Brownie, of course.
I wanted to figure out how to make a homemade version that we could keep on hand. I made a couple of versions until I got to the one that tasted most like the Pure bars. Then, I added in dried cherries. Then, I got a bit fancy and thought I’d make chocolates. So, I dipped squares of the raw brownies in melted chocolate. Truth is, when you’re eating raw, there are guidelines as to how to melt the chocolate so you don’t go past a certain temperature. These are things I still need to learn.
Raw or not, these brownie bites are so rich, yet healthy. There’s no sugar. Just raw nuts, dried fruits and cocoa. Who knew simple could be so satisfying?
Want more raw recipes? Here’s the complete list of all of the contributing bloggers who are dreaming up recipes for the entire month of April!
½ cup raw almonds
¼ cup raw cashews
1½ cups packed dates, such as Deglet Noor, pitted
½ cup dried cherries, plus more for sprinkling
½ cup cocoa powder
1 cup raw walnuts
¼ cup agave nectar, maple syrup or honey
8 ounces raw chocolate
2 tablespoons coconut oil
Sea salt, optional
1. Line an 8-by-8-inch baking pan with parchment paper. In a food processor, pulse together the almonds and cashews until finely ground. Add the dates, cherries, cocoa powder, walnuts and agave; pulse until the mixture just starts to come together. Press into the prepared pan and refrigerate for at least 1 hour.
2. In a double boiler, melt together three-quarters of the chocolate with the oil. Remove from the heat and stir in the remaining chocolate until melted; let cool slightly.
3. Meanwhile, cut the brownies into squares and submerge in the chocolate mixture to coat, letting any extra drip off the sides; place on a baking sheet and let set. Sprinkle with some chopped cherries and salt, if using.
"Just made your breakfast banana crepes in Cooking for Isaiah. AWESOME! Now I'm addicted to them and had to try the corn crepes as well. I'm thinking of using them for enchiladas. You make seriously good food. Thanks!" —Michelle D.