Raw Vegan Coconut Brownies

Have you ever made a raw brownie?  Or any kind of raw dessert?  Of course they’re different in taste and texture, and it’s not like I don’t enjoy the real deal, buttery and sugary brownies(even if I do like them a little less sweet now), but I will gladly choose these as a very healthy replacement for everyday chocolate cravings and save the real brownies for only very special occasions. That being said, these are just as cravable as traditional brownies, maybe even more so since they’re filled with so much more nutrition than a traditional brownie.  I honestly can’t think of anything bad about these except that they’re way too easy to make! Need more to convince you?  These are no-bake!  So simple to throw together, they’ll quite literally take you 5 minutes to throw together(even if you have kids hanging off 3 out of 4 limbs, it might only take 5 more ;)) and you can enjoy them right away. They’re dense, chewy, fudgy and perfectly sweet.  As much of a treat a traditional brownie is, I have to say I’d much rather have one of these, and I can enjoy a couple completely guilt free.  I’d even enjoy one of these with my breakfast, they’re that healthy.  Breakfast brownies, how does that sound? 😀 [print_this] Raw Vegan Coconut Brownies Makes 12 1″ brownies

• 1/2C raw almonds(or sub walnuts, or hazelnuts for an extra special treat)
• 1/4 C unsweetened shredded coconut
• 1 C packed medjool dates
• 1/4 C unsweetened cocoa powder
• pinch sea salt
• dash vanilla

Line a loaf pan with plastic wrap or parchment paper for easy removal and set aside.  Add the almonds and coconut to the food processor and process until no large pieces of almond remain.  Pour the almonds into a bowl and set aside. Place the dates into the food processor and process until the dates are broken up and come together in a “dough” that looks almost like a paste.  Add the almonds and coconut and the cocoa powder, salt and vanilla and pulse until combined.  Don’t over mix, but be sure that everything is completely combined. Pour the mixture into the prepared loaf pan and pres down firmly and smooth out the surface.  Pull the brownies out and place on a cutting board and slice into 12 2-bite sized brownies.  Dust with cocoa powder or leave plain to serve.  Store in an airtight container on the counter or in the fridge for up to a couple weeks. [/print_this]