Fall is in the air and Thanksgiving is just around the corner. It's time for apples, pears, cinnamon, pumpkin, and nutmeg! I've paired a raw chocolate brownie with a pumpkin pie frosting and a drizzle of cinnamon chocolate sauce. They're really good!!
Pumpkin Pie Brownies Makes 16 Brownies 1 cup almonds 1 cup shredded coconut 1 cup pecans 1 cup pitted packed dates 1/2 cup raisins 1/2 cup + 1 tablespoon cacao powder 1 1/2 teaspoons vanilla bean powder 1 teaspoon water 1/8 teaspoon himalayan salt Grind the almonds and coconut in a food processor into crumbs. Add the raining ingredients and process until they're all ground down and the mixture forms a dough. Press into an 8x8" pan. Set aside.
Pumpkin Pie Frosting 1 1/2 cups packed, diced sweet potato (peeled) 1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins 1/4 cup soak water 2 1/4 teaspoons pumpkin pie spice 1/2 teaspoon pure vanilla extract 1/4 cup melted coconut oil Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend again. Spread over the brownies. Chill in the fridge for 6-8 hours. Cinnamon Chocolate Drizzle 2 tablespoons maple syrup 1 tablespoons raw cashew butter 1 tablespoon + 1 teaspoon cacao powder 1/4 - 1/2 teaspoon cinnamon 1 tablespoon melted coconut oil Whisk all ingredients together in a small jar. Drizzle over the chilled brownies.
Recipe by Chef Heather Pace, www.sweetlyraw.com Be sure to check out our latest recipe video HERE: pistachio and three green pesto.
