then you'll be expecting this recipe today.
No-Bake Raw Vegan Mini Brownie Bites
Before diving straight into the recipe...
I thought I should first share with you
the meaning of "raw"
and why it has become/is becoming a food trend among health-concious foodies:
I'm not following a "Raw Food" Diet.
I've been doing a Whole30 Challenge for the past 60 days...
and this little treat I'm sharing today just so happens to be Whole30 friendly...
and just happens to be "Raw" too.
DISCLAIMER:
I'm not promoting any type of eating plan here on my blog - I'm simply sharing information.
Now onto the recipe and my personal results...
First of all, it may surprise some of you but I don't have a fancy schmancy food processor. (although I do want one). I received this mini grinder/processor from a woman I used to nanny for - way back about 20+ years ago. Until it stops working, I just continue to modify recipes to actually fit inside of it or I do without. I, of course, I couldn't do without today's recipe so I cut the ingredients by half.
My Mini Food Processor
STEP ONE
Pulse your pecans until they resemble small crumbs
STEP TWO
Add the dates. Pulse.
STEP THREE
Press dough into the cavities of a +Wilton silicone mold.
STEP FOUR (optional)
Make the frosting. (see full instructions below)
STEP FIVE (optional)
Add frosting (if you decided to make it).
STEP SIX (optional)
Top with chopped walnuts.
NO-BAKE RAW VEGAN BROWNIE BITES originally by +The Gluten Free Vegan Girl
adapted by Pen N' Paperflowers for a mini batch of Mini Bites
Ingredients for a Mini Batch - double it up for a full recipe
1/2 heaped cup medjool dates, pitted (I used 7 large dates)
2 TBSP. raw cacao (cocoa) powder
2 TBSP. fresh coconut butter
1/2 a pinch of salt *wink*
1/2 the recipe for Raw Chocolate Icing (optional,
Chopped Walnuts (optional)
Instructions
1. Place pecans in a food processor and pulse until they resemble small crumbs.
2. Add the dates. Pulse until they are fully processed and you have a mixture resembling a sticky
dough. Add the remaining ingredients and pulse until thoroughly mixed but still remains a crumbly
texture. Dough should NOT be creamy/buttery.
3. Press dough into the cavities of a +Wilton silicone mold. Or use a small loaf pan or baking pan.
You know me...I'm always thinking ahead for dessert table presentation and I love mini bites so I
loved using the square Wilton mold. They popped out like a dream!
4. Make the frosting. optional - see this easy recipe
5. Add the frosting. optional
6. Top with chopped walnuts. optional
7. Freeze for 1 hour.
8. Store in an airtight container in the refrigerator.
TIP:
Place the Bite Sized Square Silicone Mold on a cookie sheet to make it super-easy to transport to and from the freezer.
Makes approx. 10 Mini Brownie Bites (a full recipe will make 20+ mini bites)
BAKER'S NOTES
Coconut Butter
I was lucky and didn't have to make the coconut butter because my aunt beat me to trying out the recipe first and had some coconut butter leftover - Thanks Aunt Cindy!! I'll still be making this and will share once I've tried it on my own.
Frosting
Although this is optional and the brownies are still yummy without it...I'm glad I didn't skip this. It actually came out a little more like the texture of pudding. Which makes me think these will make some delicious frozen treats for Summer. I will be thinning it out with a little more water for future treats requiring icing. I had more than enough and I used the leftovers for some tasty snack ideas I'll be sharing. *wink*
Walnut Topping
These were an afterthought after I'd had the brownies in the freezer for about 10 minutes.
I'm so glad I did it. Extra crunch is always better - in my opinion.
I will not try to convince you they take JUST like a normal brownie...they don't.
However, with that said, you'd never guess they were made with dates and I personally LOVE how they taste. Ella (my 4 year old) loved them!
KEEPiNG iT REAL
All 10 of the brownies I made are gone.
I ate every single one of them...and I don't feel a bit guilty.
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