This recipe is an adaptation from Megan May's. We had the pleasure of working with Megan through our mentorship from the Sustainable Business Network earlier this year. Sitting in her cafe, eating one of her beautiful vegan meals with her, I was so inspired to improve our diet.
We eat pretty well in general but making a few small, manageable changes at a time, like switching our regular baking for wholefoods sweets sometimes, is easy and a great way to get better food into the family.
This brownie is actually very close to being better tasting than any regular brownie. It has the perfect texture and you just know it's so much better for you.
For this recipe I used our West Coast Blend. The slightly subtler flavour sweetens but allows the other flavours to shine through too.
2 cups Brazil nuts
2 cups pitted dates
3 tablespoons honey
1 tsp salt
2 tsp vanilla extract
3/4 cup cashew nuts; soaked for at least half an hour in water
3/4 cup cacao powder (or good quality cocoa powder)
3 tbsp melted coconut oil or cacao butter
1/4 cup freeze dried raspberries or 1/2 cup fresh or frozen raspberries
Pulse Brazil nuts in a food processor until slightly chunky, then add honey, dates, salt, vanilla, cashew nuts, cacao powder, coconut oil. Pulse for about 30 seconds until the mixture comes together but still has texture to it.
Add two-thirds of the raspberries and pulse them in.
Line a baking tray and press the mixture evenly into it. Sprinkle the remaining raspberries over top and place in the freezer for at least one hour to set.
Store in the freezer or fridge.