Here's a recipe preview from my upcoming Easy Raw Vegan 7-Day Recipe Ecookbook and meal plan! These super easy raw vegan salted pecan brownies can stand up to any traditional baked brownie!
If you follow me on Instagram you've probably heard me mention doing a raw vegan challenge. I've been wanting to do one for a while. especially since the pandemic did a number on my waistline. I went through a really rough period and to top it off I gained weight and I've been looking for ways to help get it off and going raw vegan was one of the things that I came up with. When I first transitioned into veganism I went raw vegan for over a year .It was honestly one of the healthiest times of my life. All of my excess weigh fell off, my skin was glowing and my hair was thicker than ever. I'm hoping for similar results this time around.
About the challenge
After polling my Instagram followers everyone decided that a 7-day challenge would be a great introduction in to a raw vegan diet. Here is what is included in the 7-Day Raw Vegan Challenge materials.
The Easy Raw Vegan 7-Day Recipe E-cookbook and Meal Plan - The cookbook features super easy, delicious and most importantly satisfying recipes
A Shopping List
Prize Giveaways including a $200 Whole Foods Gift Card. and some of my favorite kitchen tools and more.
About the Brownies
These brownies are super easy to make. You literally blend pitted medjool dates, nuts, oats, cocoa powder and vanilla and salt in a food processor. Then you top them with a yummy coconut oil based frosting, pecans and a pinch of flaked sea salt. They come out absolutely delicious and decedent. They're perfect when you need a little something to curb your sweet tooth. I like to keep them in a plastic container in my freezer and they last for months.
A food processor
A loaf size cake pan
2-1/2 cups of pitted medjool dates chopped
1 cup of pecans or walnuts chopped plus a handful for the topping
1-1/2 cups of rolled oats
1/2 cup of cocoa powder
1 tsp of vanilla extract
Pinch of sea salt
Flaked Sea Salt for topping
4 tbs of room temperature coconut oil (not melted but just soft enough to scoop out and stir)
4 tbs of cocoa powder
4 tbs maple syrup
First add the oats, nuts and cocoa powder and pinch of salt into a food processor and pulse for about 30-45 seconds until the oats are completely broken down and the cocoa powder is combined. The mixture should be smooth like flour.
While the pulsing the food processor add in the dates a little at a time until completely combined.
Continue pulsing until a ball of dough forms. This usually takes around 1 minute.
Now line your loaf pan with parchment paper and press the dough into the pan firmly until the dough is in an even layer in the pan.
Now mix together the soft coconut oil, cocoa powder and maple syrup into a small bowl and stir until smooth.
Spread the frosting over the brownies and spread into an even layer.
Now sprinkle on the extra pecans.
Place the pan in the fridge for 15-20 minutes to set.
Next remove the pan and sprinkle with a pinch of flaked sea salt before slicing and serving