Wednesday, January 30, 2013

My amazing vegan friend Rebecca(I call her becca)

   I have this wonderful friend Rebecca who is a mother of 3 , wife and vegan cook....she always shares her wonderful meal plans and ideas on raising kids on healthy foods.  I'm a total sweet freak and if I can eat wonderfully deliciously sweet treats without guilt.....I'm all in!

Adapted from Wayfaring Chocolate
  • 1 cup (110g) walnuts
  • 1 cup (150g) medjool dates, pitted
  • 1/3 cup (30g) cocoa powder
For frosting
  • 1 avocado
  • 70 g/2.5 ozs raw honey (the honey makes them non-vegan though) or agave nectar
  • 30 g/ 1 oz. cocoa powder
  • 2 tsp vanilla extract
  • dash salt
  • dash cinnamon
1. Combine walnuts, dates and the 1/3 cup of cocoa powder in a food processor and process until the mixture, according to the original recipe, “looks like potting soil”. Pat this into a loaf tin (I placed this in a 2x20cm square pan but found it a bit too thin).
2. In the food processor, whiz the avocado, honey or agave, second lot of cocoa, vanilla, salt, and cinnamon until smooth.
3. Spread the icing over the brownie base, then put in the freezer for about an hour to set. No matter how long the brownies stay in the freezer, they never become rock-hard.

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