chocolate brownies

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Chocolate Brownies

phase 2

 

4 cups unsoaked pecans

4 cups unsoaked brazil nuts

3 tsp. sea salt

1 1/4 cups. blended peeled cacao beans

3/4 cup raw carob

2 cups soaked raisins (pureed)

6 tbs. agave nectar

1/2 cup melted coconut oil

 

Blend pecans into a fine meal and place in a bowl. Blend the brazil nuts to a

fine meal and

combine with the pecans. If you want the brownies chunky leave some nuts

slightly

chopped. Add the salt, cacao and carob powders to the nuts, and mix until well

combined.

Mix pureed raisins thoroughly into the dry nut mix. Add your agave nectar and

coconut oil

into the brownie mix and work through it with your hands.

Place the brownie mix into a 9 X 13 " glass dish and pat down evenly. Sprinkle

with cacao

powder and coconut flakes and refrigerate to harden.

 

Optional additional ingredients:

Orange zest

Almond extract

Coconut flakes

 

For Mexican brownies add 3 tsp. cinnamon and a pinch of cayenne!