You will not believe these are actually good for you. Full of living enzymes and better than cooked brownies, these are a frequent treat for us! The beauty of this recipe is that it's so easy to whip up when you have a craving. I always double or triple it and throw some in the freezer. The coconut oil helps to keep the brownies from crumbling, and is a great way to get some in your diet, it's so good for you if you make sure to get virgin, unrefined, cold-pressed coconut oil.
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Units: US | Metric
- 1Put all ingredients into food processor.
- 2Process just enough to mix everything, maybe 30 seconds, just so that when you pinch some of the mixture it sticks together. If you prefer a more chewy type of brownie, the more you process it, the more chewy and less cake-like it will be. It can get quite fudgy if you process it longer. We prefer it processed less, and more cake-like. Try it different ways and discover what you like best!
- 3Press mixture into pan, and refrigerate for a couple of hours.
- 4Cut into squares and store in airtight container in fridge or freezer.
- 5Note: We have eaten this many times right from the food processor. It will sometimes be a little crumbly this way, which is why the refridgeration is recommended to set the mixture.
- 6Optional: You can also use raw carob powder instead of the raw cacao powder, or you can use 1/8 cup of each.
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Nutritional Facts for Raw Vegan Brownies
Serving Size: 1 (271 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 103.1
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 0.4 mg
- Total Carbohydrate 10.5 g
- Dietary Fiber 1.6 g
- Sugars 8.0 g
- Protein 1.7 g
The following items or measurements are not included: