Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.

Raw carob brownies with raw buttercream frosting

1 Comment

rawcarob (28)

No carob is not chocolate but it does come close for those of us who can’t do much chocolate. I’m not sure why carob went out of “style” after the 80’s. I think it has a good flavor that can replace all or some of the chocolate in a recipe. Just using half chocolate and half carob can help cut down on a lot of the stimulant effects of chocolate but still preserve the flavor (important for kids or eating at night). These have great chewy texture and flavor and are raw, grain free, and sweetened with only stevia and maple syrup.

Raw carob brownies

1 cup raw carob powder

1/2 cup fresh ground coconut flour

1/2 cup sunflower seed flour

1/4 cup ground flax seeds

2 tablespoons ground roasted mung beans (optional for flavor-not raw)

2 tablespoons melted coconut oil

1/4 cup and 1 tablespoon maple syrup

15 drops vanilla stevia

1 tablespoon coconut milk (full fat)

1 tablespoon water

1/2 teaspoon vanilla extract

pinch of sea salt

(optional) 1/2 cup chopped walnuts

Mix ingredients together and refrigerate for about an hour to let the brownies harden a bit before eating.  After puting on the frosting I top these with some crushed chocolate chips. Yum! Makes about 6-8 servings

Butter cream cashew frosting

Process/blend:

1/2 cup soaked cashews

3 tablespoons coconut cream

25 drops vanilla stevia

3 teaspoons lemon juice

2 teaspoons maple syrup

1/4 teaspoon vanilla extract

pinch of sea salt

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One thought on “Raw carob brownies with raw buttercream frosting

  1. Just pure happiness here. WOW! Raw Foods Thursdays is calling your name! 😉 I’m doing a juice cleanse right now, but this brownie recipe is at the top of my list for a healthy treat when I’m finished. Thanks for the recipe!

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