Today my dear friend E-Cutie emailed me this:
“Hey you! When are you going to update your blog???? I’m anxiously awaiting an update;))))) ”
This email from E-Cutie made me so happy. Someone is actually following my blog, and on top of that they are really interested in the recipes. WOOT WOOT, sweeeeeeeeeeeeeet!!!
I’m making bread, so I’m wrapped up in that right now along with a few other things around the house. To make E-Cutie happy I thought I should whip up something ASAP and post it…
Makes 9 large balls
- 1 cup of dried figs (rinsed and drained)
– 1 cup of raw walnuts
– 1/4 cup of raw almonds
– 1/4 cup of raisins
- 4 plump dates
– 3/4 teaspoon of cinnamon
– 1/4 teaspoon of nutmeg
– 2 teaspoons of carob powder
- pinch-o-sea salt
Place all ingredients in a food processor and blend until mixture turns into a sticky paste.
Roll into balls.
*Optional: Roll balls in shredded unsweetened coconut.
Place them in the fridge for 2 hours to firm up or in the freezer for about 15 minutes.
You can of course eat them immediately – they will be soft.
*Note: These store well in the freezer, but will also keep in the fridge for a few days.
Yup, they sure do. Believe it or not, this crazy combination made a bad-ass brownie that I thought would be a memorable first blog post. Don’t be afraid, it’s delightful, chocolate-y, and a fabulous way to get your daily veggies!
So, how the heck did I come up with this recipe?
I was at work today, bored to death because everyone is on holidays – it’s march break. As usual, when I’m bored I usually visit www.vegweb.com, or google vegan recipes for dinner ideas. Today my mission was to find what could possibly be the ultimate vegan brownie. I came across a few recipes that seemed alright, but nothing that sounded spectacular. Feeling adventurous, I decided to create a new unique brownie based on a combination of other recipes posted online. Knowing that the experimental recipe could be a hit or miss, I anxiously awaited for the work day to end so I could trot home, make dinner, then start the mad brownie kitchen project, hoping that this crazy recipe creation would be a winner.
Turtle-Butt (aka my boyfriend) said, “give me several more”. He wolfed down the brownie in seconds, I kid you not. They turned out to be magnificent.
Makes 8 medium brownies
– 2 tablespoons coconut oil
- 2 tablespoons unsweetened applesauce
– 1/3 cup plus 2 tablespoons of rice mylk
– 1/2 cup cane sugar
- 1 tablespoon ground flax, plus 3 tablespoons water
(let sit till it appears gummy)
– 1 teaspoons vanilla extract
– 1 cup spelt flour
– 1/3 cup unsweetened cocoa powder
– 3/4 teaspoons baking soda
– 1/4 teaspoon salt
– 1 cup finely shredded zucchini
– 1/2 cup chopped vegan chocolate chips
Fudge-y Frosting Ingredients
- 3 to 4 tablespoons unsweetened cocoa powder
– 2 tablespoons coconut oil
– 1/2 cup dates
– 2 to 3 tablespoons rice mylk
– 1/4 teaspoon vanilla extract
- Preheat your oven to 350 degrees F and oil an 8×8 baking dish with
– In a medium sized bowl, mix together the first six ingredients.
– In a seperate bowl, combine the flour, cocoa, baking soda, salt
and then add to wet mixture. Gently combine.
– Fold in the zucchini and then the chocolate chips.
– Spread into your oiled 8×8 baking dish, and bake brownies for
*Note: The brownies will very moist, but they will firm up as they cool.
Allow cooked brownies to cool. Sometimes I pop ‘em in the freezer for a few minutes – I’m impatient.
- Put frosting ingredients into a food processor and process *zip zip*
until creamy .
– Spread fudge-y frosting on top of your cooled brownies.
*Note: Store these in a sealed container in the fridge.
Theses brownies taste best the following day.