Raw S’mores Brownies
So, for the crust, I used crunchy pecans laced with a bit of cinnamon and it was better than graham crackers. I topped it off with my fudgy raw brownie recipe, and some raw chocolate fudge for something a little gooey (afterall, chocolate melts a bit s'more so some gooeyness was needed). I made the marshmallow layer from coconut cream, and it was light, and sweet as marshmallows should be. Lastly, I dusted them with a bit of cocoa powder for the toasted outside of the marshmallow look.
They were heavenly...I think I actually enjoyed them better than real s'mores, and dare I say so they were beautiful brownies.
"Graham Cracker" Crust:
1 cup pecans
1 cup dried shredded coconut
10 medjool dates, pitted
1/2 tsp cinnamon
1/4 tsp sea salt
2 cups raw pecans
2 cups dried shredded coconut
1/2 cup raw cocoa powder
2/3 cup raw coconut nectar
1/4 tsp sea salt
4 Tbsp raw cocoa powder
1 Tbsp raw coconut oil, warmed to liquid
4 Tbsp raw coconut nectar
pinch of sea salt
1 tsp pure vanilla extract
2 cups young coconut meat
1/2 cup coconut water
seeds of one vanilla bean
2 Tbsp raw coconut nectar
1/4 cup raw coconut oil, warmed to liquid
1 Tbsp cocoa powder for dusting
For the graham cracker crust, in a food processor, combine pecans, coconut, dates, cinnamon and sea salt and process until finely ground and starting to hold together. Press crust mixture into a 9x9 inch pan lined with foil (oiled so brownies are easily removed).
To make the brownie layer, in a food processor, combine pecans, coconut, and cocoa powder and process until finely ground. Add nectar and sea salt and process until the mixture comes together like a dough. Press the brownie mixture into the prepared baking sheet over the graham cracker crust making sure it is even. Place in the fridge to firm up.
For the fudge, whisk together all ingredients until smooth, and spread over the brownie layer. Place in the fridge while you prepare the marshmallow topping.
To make the marshmallow topping, combine the coconut meat, coconut water, vanilla bean, and nectar in the food processor and process until smooth. With the processor running, add the coconut oil and process for about 30 seconds until well incorporated. Remove the mixture from the food processor and place in the freezer for about 45 minutes to an hour to firm up to frosting consistency.
Once the marshmallow topping is firm enough, place in a pastry bag and pipe over the fudge layer on the brownies (or spread it over if you don't want to mess with piping). Dust the top with cocoa powder, and enjoy!