Nut Free Triple Chocolate Fudge Brownies (vegan, GF, raw)

 

Good Saturday!

 

Hope you’ve all had a super week- mine was not bad. Some ups. Some downs. No neutrals. But mostly ups, I would say, really.

One of the ups, and downs, came in the form of these brownies.

The up? Very tasty. Very healthy. Can be very easy to make.

The down? … I’m a whiner when it comes to anything culinary (other than directly experimenting with Zimt up-and-coming recipes- that I love. Even when it is chaotic and involves me making a massive test batch of new macaroon filling in my office and then having to go borrow the tenants’ oven and hand mixer to finish the job off because I didn’t melt the coconut oil and it was hard as a rock and I don’t have a stand mixer.). Ideally, if I gave into my culinary contempt, I’d probably just live off of PB&Js for as long as I could, go back to my ways of making a massive pot of stew for the week and live off that, or just cook with friends (which I do really like) when possible.

So when I decided to make these brownies, despite not having what would have been helpful equipment (a food processor), I was pretty much instantly in a bad mood. But I needed to make them because I had told some friends I would bring dessert for a gathering and because I wanted to make something for the blog! So I just kept those two things in mind- and told myself that it would all be over soon… The result is really yummy. And actually- lots of love went into these, because if the love for the people I’m cooking for weren’t there, no food by Emma would happen.

Here we go! This is how we use a Vitamix to make…

Raw, Nut Free Triple Chocolate Fudge Brownies based off of the recipe from Emily at This Rawesome Vegan Life

So, put your pitted dates into a bowl and cover with water. Add your rolled oats to the blender and blend until they are kind of a coarse flour consistency. Remove 1 cup from blender. Put in a bigger bowl. Add dates, sunflower seeds, flax seeds, cacao powder, and Himalayan salt and ? cup water and blend blend blend. Add a little more water if necessary. Once the mixture is smooth (you should see no sunflower seeds), add this mixture to the bowl holding the remaining oats. And then you mix them with your hands I guess, or a wooden spoon (but use two to scrape off the mixture from the other one. This will take a while. If you have access to a food processor, use it - will be so much easier.). 7 hours later, you will take the uniform mixture and press it into a lined loaf pan, or other pan that isn’t too big. And then you can press in your chopped pieces of Zimt, or you can also add these to the bowl and mix them all in, which would probably be better but I forgot that step because it was all just so stressful.

Put in the freezer!

… with Remarkably Healthy Chocolate Fudge Frosting adapted from Amy at Damy Health

 

=)

 

Emma