Imaginative kitchen creations and purely sweetened indulgences that inspire my journey and enrich my experience.These dishes are gluten-free and full of flavor, containing natural ingredients and no refined sugar.
I have experimented with a few recipes over the years in search of the perfect brownie. Finding one that is sugar-free, egg-free, and grain-free with the gooey richness I desire has not been an easy task. However, as it so often happens in life, I stumbled upon what I wanted when I was least expecting it.
Do you remember the Chocolate Caramel Cheesecake inspired by my own renditions of Chocolat? Yes, that movie featuring Johnny Depp. Well, as I was whipping up the chocolate crust that I could not stop eating straight from the mixing bowl, I discovered the perfect raw brownie right in front of my eyes. I momentarily considered stopping the cheesecake-making process altogether and molding the crust into brownies right then and there, but my efforts of soaking nuts for the past 12 hours would have gone to waste. So, I made a mental note to make these brownie bites in the very near future.
Although the brownie batter is perfect as is, I decided to fill it with a Sunflower Seed Butter mixture (inspired by my SB & J Bars) to give it a Chocolate & Peanut Butter flavor. I did increase the sweetness and amount of chocolate a bit to add extra flavor. This brownie makes a perfect snack for any time of day and is great for an on-the-go, energy-boosting breakfast. It is very simple to make with no gluten, grains, dairy, or eggs, and falls under the raw foodcategory (other than the roasted sunflower seeds). There is no baking involved, so they are great for warm, summer days when you want to avoid heating the oven every chance you get.
1 3/4 cup almonds or pecans
10 medjool dates
1 cup raw cacao powder
pinch of salt
1. Remove stones from dates.
2. Cover a large cookie sheet with parchment paper.
3. In food processor, chop almonds into a fine meal.
4. Add dates, cacao, and salt to almond meal and process until mixture is well-combined. (I use a fork rather than a food processor to combine ingredients. I mash dates, almond flour, cacao powder, and salt until I get desired consistency.)
5. (As I often do, I suggest sampling the dough to make sure it is sweet/rich/chocolatey enough for your preference. You can always add more chocolate powder for flavor, more almond flour to reduce sweetness, and more dates to increase sweetness.)
6. The mixture will be slightly crumbly. Set it in freezer for 30 minutes. This will slightly harden the dough so it is easier to work with when shaping the brownie bites into a ball. If dough is at room temperature, it may stick to your hands and make shaping a bit difficult.
1. Mix all ingredients together with a spoon in a bowl until well combined.
3. Sample the mixture to know if it's to your liking.
4. Set mixture in freezer for 30 minutes.
Preparing the Brownie Bites
1. Once mixtures are chilled, place 1 tbs. of brownie dough onto parchment paper and mash with hands until you have a dough-like texture.
2. Mold the brownie mixture into a flattened circle about 1/4 inch thick.
3. Then drop a small dollop of sunbutter mixture right onto the center of the dough.
4. Fold the brownie dough over the sunbutter mixture so that it is covered. Then, fold over the loose ends of the dough until the sunbutter mixture is completely wrapped up by dough. Gently roll the dough into a ball with your hands.
5. Place onto parchment paper and repeat the process until you have run out of dough and mixture.
6. This should make about 20 balls.
7. Eat right away. Store in fridge. These tiny little treats will become very sticky and lose their shape if left out of the fridge too long.
* If you have leftovers of the dough or mixture, keep it in fridge or place it in freezer and use it next time...or you can snack on it straight out of the bowl.
**You can also store brownie bites in freezer and thaw when ready to eat.