“You will not believe these are actually good for you. Full of living enzymes and better than cooked brownies, these are a frequent treat for us! The beauty of this recipe is that it's so easy to whip up when you have a craving. I always double or triple it and throw some in the freezer. The coconut oil helps to keep the brownies from crumbling, and is a great way to get some in your diet, it's so good for you if you make sure to get virgin, unrefined, cold-pressed coconut oil.”
READY IN:
5mins
YIELD:
12 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all ingredients into food processor.
  2. Process just enough to mix everything, maybe 30 seconds, just so that when you pinch some of the mixture it sticks together. If you prefer a more chewy type of brownie, the more you process it, the more chewy and less cake-like it will be. It can get quite fudgy if you process it longer. We prefer it processed less, and more cake-like. Try it different ways and discover what you like best!
  3. Press mixture into pan, and refrigerate for a couple of hours.
  4. Cut into squares and store in airtight container in fridge or freezer.
  5. Note: We have eaten this many times right from the food processor. It will sometimes be a little crumbly this way, which is why the refridgeration is recommended to set the mixture.
  6. Optional: You can also use raw carob powder instead of the raw cacao powder, or you can use 1/8 cup of each.

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