TODAY’S PRIZE: Gourmet Raw’s Complete Brownie Collection
Cacao Mint brownie ingredients: coconut palm nectar, cashews, buckwheat, dates, cacao powder, cacao nibs, almond butter, vanilla powder, mint essential oil, himalayan salt
Cacao Cashew brownie ingredients: cashews, coconut palm nectar, buckwheat, dates, cacao powder, pecans, almond butter, cinnamon, vanilla powder, himalayan salt
Cacao Cocobanana brownie ingredients: cashews, coconut palm nectar, buckwheat, dates, banana powder, coconut flakes, cacao powder, coconut butter, vanilla powder, salt
Carob Orange brownie ingredients: coconut palm nectar, cashews, buckwheat, dates, hazelnuts, carob powder, vanilla powder, orange essential oil, himalayan salt
Carob Hazelnut brownie ingredients: coconut palm nectar, cashews, dates, buckwheat, hazelnuts, carob powder, vanilla powder, himalayan salt
I loved the subtlety of flavour in Cacao Cocobanana brownie. I’ve tasted many raw recipes with coconut, and they can go so wrong by over flavouring them or as soon as the coconut goes off even the tiniest amount, it transpires through every bite. This brownie was incredible, I wanted to savour every bite.
Cacao Cashew is the ideal brownie to go with anything- the ice cream recipe below, chocolate sauce, berries, strawberry sauce, on it’s own, anything! Carob Orange was a delicious bite of sweet, tangy, chewy, chocolatey, citrus senses and I absolutely love that Gourmet Raw used Carob here instead of cacao for those looking for an alternative as close as possible to chocolate but without the stimulants, They also used whole buckwheat groats for added crunch, which I thought was a great touch.
But the one brownie, that was simply beyond all words was Carob Hazelnut! I really didn’t think anything can top my favoured and bias opinion of all things ‘mint’, but I was wrong. It reminded me of Nutella, which is one thing I miss in my new(ish) life of ultimate health, so you can imagine my happiness when I discovered the closest alternative. So good!
2 Gourmet Raw’s brownies
2 chopped bananas, frozen
1/2 avocado, scooped and frozen
1/2 cup cashews, soaked 2 hours
2 Tbsp cacao powder
2 Tbsp agave nectar
1 Tbsp lukuma powder
Put all the ingredients apart from the brownies into a high powered blender
[Note: add the powders last so they don’t get stuck to the bottom]Blend on high for 1 minute using a tamper or pulsing (do this quickly so the ice cream doesn’t get the chance to start melting on the warming blades)
[Tip: I warmed up my brownies in a dehydrator (warm oven will work well) before serving so the ice cream could melt right over them, mmmmm]