Raw Hazelnut Cashew Carob Brownies
For brownie base
2 cups hazelnut flour
2 cups cashew flour
1/2 cup carob powder (optional pure cacao powder)
1/4 cup chia seeds
1 tablespoon baking powder
1/4 cup water from soaking dates
1/2 cup date paste (to prepare, see below)
1 teaspoon apple cider vinegar
1/2 cup carob chips or Cacao Nibs optional
Select a medium size bowl and mix hazelnut flour, cashew flour and pure cacao powder (is slightly bitter)
Then in a second bowl mix, ground chia seeds, water, date paste and apple cider vinegar. Allow mixture to rest for 20 minutes.
Meanwhile mix well all the wet and dry ingredients.
Spread in a baking pan.
Bake at 180º C / 350º F for 30-35 minutes or insert a toothpick and when you pull it out, it comes out clean, doesn’t over bake.
Remove from oven and allow to cool before spreading frosting on top.
2 ripe avocados
1/2 cup carob powder
8 Medjool dates made into paste
1/4 cup maple syrup
4 drops orange essence
1/2 cup of carob chips, melted in a steel bowl over hot water and slightly cooled set aside. (optional)
Add all ingredients except melted carob in food processor and process until smooth.
Add optional melted carob chips. Process until thoroughly blended.
Medjool Date Paste
12 Medjool dates
1/2 cup of water
1 teaspoon of cider vinegar
Place dates in a high-speed blender eg Vitamix, with 1/2 of water, cider vinegar and blend until smooth.