I love raw vegan desserts. So much. The first raw dessert that I made was way back in 2013. It was a brownie recipe and you can find it here. Looking back at those photos makes me cringe, but also makes me proud of how far I've come and super excited to see how much more I grow in the next 4 years.
It's easy to be hard on yourself and feel like your photos aren't good enough or you're not where you want to be in your projects. I use those feelings to fuel me towards improvement. I don't dwell on them because I know that I've come a long way and I'm sure you have too in whatever adventures you're on. Let's all look at where we're at currently and see it as a stepping stone instead of a deserted island of "not good enough." You're good enough, and so am I. Let's celebrate that with some brownies, shall we?
GOOEY DOUBLE CHOCOLATE BROWNIES
1/3 cup cashews
1 1/2 cup pitted dates
1/4 cup almond flour
1/4 cup cacao powder
1 tablespoon chia seeds
Pinch of salt
1/2 cup dates
1/4 cup + 1 tablespoon cacao powder
1/4 cup maple syrup
1 tablespoon coconut sugar
1 tablespoon almond milk
In blender or food processor add cashews. Pulse until chopped. Remove from blender and set aside. Add dates to food processor. Pulse a few times. Add almond flour, cacao powder, chia seeds, and salt. Pulse again until mixture forms into a dough. Add in cashews and mix until incorporated into dough. Remove from blender and place in refrigerator.
Make top layer of brownies by adding all of the ingredients to blender. Blend until smooth. Set aside.
Remove bottom layer mixture from refrigerator. Press out about 1" thick on parchment paper lined baking sheet. Spread on top layer evenly. Place in freezer for 60 minutes. Remove and cut into squares. Serve, enjoy!
Store in refrigerator for up to 7 days.