VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Raw Vegan Fudge Brownies by Chef Miranda Martinez   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
  Ingredients
(For all ingredients, please use organic versions if available)
16 Medjool dates
1 cup agave
2 tablespoons vanilla extract
2 pinches pink sea salt
4 tablespoons water
⅔ + ⅔ cups raw cacao powder
2 tablespoons coconut butter or coconut oil
3 cups walnuts




Directions
Brownies
  1. Pour the walnuts in the food processor
  2. Add the dates
  3. Add a cup of cacao powder
  4. Add a pinch of salt
  5. Process this for a few minutes until the side starts sticking up over the mix
  6. Add 1 tablespoon of vanilla
  7. Add 4 tablespoons of water
  8. Process until the sides start sticking up
  9. Pour it into glass baking pan and press it down into the dish with a spatula
Fudge
  1. Pour the 1 cup of agave nectar into the blender
  2. Pour the cacao powder
  3. Add the vanilla
  4. Add a little bit of salt
  5. Add the coconut butter
  6. Blend it
Serving and garnish
  1. Put the fudge on top of the brownie (with a spatula we make sure that it’s well distributed)
  2. Put it in the freezer for about 20 minutes to wait until it sets
  3. Took out of the freezer
  4. Cut it
  5. Stack 2 pieces of brownie on the plate
  6. Put some raspberries on top
  7. Putting a little bit of chocolate sauce
  8. Ready to serve



 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Dinner Party with Chef Chloe: Pan-seared Tempeh in Lemon Caper Sauce, Garlic Mashed Potatoes & Roasted Vegetables
 Raw Food Educator Ellen Livingston, P1/2: Green Smoothie and Cool Papaya-Lime Soup
 Danish Vegan Kransekage (Ring Cake) - Traditional Celebratory Confection
 Chef Ian Brandt Presents: Mushroom Stroganoff with Papparadelle Pasta and Brown Rice