Raw Maca Mocha Love Brownies

Everyone has one of THOSE days once in a while.  You know, the ones where you wake up on the wrong side of the bed, you get to work and realize your pants are on inside out, you keep messing things up or dropping things, and you feel like you can't do anything right...then the traffic is horrible on the way home and when you get there you go to make a cup of tea and drop your favorite mug, shattering it to a million pieces.  Yeah, I know you get it, we all have them. But you know what always makes days like those better?  A hug?  Yes, and also some raw vegan brownie making.  Because who can stay unhappy when making a batch of brownies. Sampling the batter brings an instant smile to my face.

And, why not make them maca mocha brownies for an extra energy boost.  If you manage to not eat all of the batter and brownies yourself, you can share them with your significant other or family and their day will be made better as well.  So it is a win win for everyone!  That all said, you need not wait until you have a terrible horrible no good very bad day to make these brownies, you can feel the brownie love on any day you wish, so why wait?

Raw Maca Mocha Love Brownies
Makes 12

4 cups raw coconut flour (home made is preferred*)
2 cup sprouted buckwheat flour (or additional coconut flour)
3/4 cup ground flax seed
1 cup raw cacao powder
2 Tbsp maca powder
2 cups soft medjool dates, pitted
1/4 tsp sea salt
1 tsp pure vanilla extract

1 Tbsp coffee extract
2 cups chopped raw sweet apple or pear
1/4 cup filtered water (or as needed)
1 cup raw walnut or almond butter

Chocolate glaze:
1/4 cup raw coconut oil, warmed to liquid
1/3 cup raw cacao powder
2 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
a pinch sea salt
For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, cacao powder, maca powder, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Remove from the food processor.  To the processor, add the vanilla, coffee, apple, 1/4 cup water, walnut butter and process until smooth. Add back the dry ingredients, and process until smooth like cookie dough (if it seems too dry, add a little more water 1 tsp at a time). Then spread and press the brownies into a 1 1/2 inch square on a lined dehydrator tray.  Dehydrate for about 6 -8 hours until a little dry on the outside, then cool and cut into12 squares.  Whisk together the chocolate glaze ingredients, then spoon over the brownies and allow to set a few minutes until dry. Enjoy!  Store in the fridge.

*To make coconut flour, buzz 4 cups finely shredded dried coconut in a high speed blender until fine like flour (but not too long or it will turn to butter.




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