Dark Chocolate Ginger Brownies
makes one dozen
For the Brownie
- 2 1/2 cups Brazil nuts, walnuts or pecans
- 3/4 cup raw cacao powder
- 1/2 cup shredded coconut
- 1 teaspoon grated fresh ginger
- 1 teaspoon vanilla extract or seeds from 1 vanilla bean
- pinch of Himalayan salt
- 1 cup pitted dates, well packed
- 2 tablespoons cold pressed coconut oil
Place the Brazil nuts in a food processor and chop finely. Add the cacao powder, coconut, ginger, vanilla and salt and process again to combine. Separate the dates and add to the food processor along with the coconut oil. Pulse to gently begin to combine the dates. After a few pulses, run the food processor until all ingredients are well combined and a sticky dough has formed. Scrape into an 8″ baking pan and press the dough in firmly.
For the Ginger Candy Topping
- 3 tablespoons raw agave nectar
- 1/2 teaspoon grated fresh ginger
- 1 cup finely chopped raw walnuts or pecans
- 1/4 cup cacao nibs
Place the agave and ginger in a small bowl and whisk together. Add in the nuts and cacao nibs and mix well. Spread the topping over the brownie and press with a spatula to set. Place the entire tray in the freezer for 1 hour to firm. Cut into 12 pieces and serve.
Natalia
Natalia is the chef/owner of Glowing Temple, a raw and living foods inspiration, creation and education service based in Sarasota, Florida. She’s the author of Pure Pleasures: Luscious Live Food Recipes from the Glowing Temple Kitchen. Natalia strives to create recipes focusing on local and seasonal ingredients and never compromises when it comes to organics. She wishes to share the joy she has discovered through a clean, green diet. Recently, Natalia created an organic live & vegan menu for Mi Pueblo’s University location. Find her on Twitter @NataliaKW and Facebook.
