Ultimate Raw Sprout Salad

 Recipe has been move to Little Things are Big. Click here.

Mexican Chocolate B(raw)nies

I love using dates for raw desserts because they are high in fiber, potassium, manganese, and antioxidants, and unlike other dried fruits like cranberries or apricots, dates are naturally sweet.

These raw brownies, made from a sweet, sticky mixture of dates, chocolate and nuts topped with coconut butter frosting, are divine. If you can't find plump Medjool dates add a little water to the mixture. You can also substitute dried cherries for some of the dates, or swap out walnuts for some of the cashews.

I served these b(raw)nies at a dinner party last weekend to a group of friends who fell in love with them. I keep them on hand in the freezer and pair them with a little coconut milk ice cream or go all out with a mini chocolate coconut ice cream milkshake.

To make these 100% raw you need cacao powder, but cocoa powder works really well too. If you can't find agave nectar use maple syrup.

These brownies are just as good without the spices, or you can mix it up a bit and add some warming cardamom, allspice or ginger. I have even added curry powder and topped them with coconut for an Indian spice version.

Serves 8-12

Base:

3/4 cup raw almonds

1/2 cup raw cashews

2 cups (packed) pitted medjool dates (see note)

1/3 cup raw cocoa powder (or regular cocoa if you prefer)

1 1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp cayenne

1/8 tsp ground cloves

1/4 tsp sea salt

1/4 tsp almond extract

1/4 tsp vanilla extract

zest of one orange

Frosting:

1/2 cup coconut butter (or vegan margarine like Earth Balance

1/4 cup raw agave nectar (or pure maple syrup)

2 Tbsp raw cocoa powder (or regular cocoa)

1/2 tsp cinnamon

1/4 tsp vanilla extract

Pinch sea salt

8-inch pan lined with plastic wrap or with a square of parchment cut out to fit the bottom. This is important

1. In a food processor, pulse almonds and cashews until very fine, about one to two minutes.

2. Add dates and pulse until mixture is very crumbly. You don't want it to be a puree, but make sure there are no big chunks of dried fruit left.

3. Add cocoa powder, cinnamon, cayenne, cloves, almond extract, orange extract, vanilla extract and salt and process until the mixture comes together.

4. Test the mixture by squeezing it between your fingers. You want it to be sticky and hold together.

5. If the mixture is still a little dry add water 1/2 tsp at a time until the mixture sticks together.

6. Press the base into the pan with your hands. If the mixture sticks to your hand rub a little bit of coconut butter (or vegan margarine) into your hands so the mixture won't stick.

7. Wash out the food processor and make the frosting. Process the coconut butter and agave nectar until smooth. Add the cocoa powder, salt and cinnamon and process until combined. You will need to scrape down the sides several times, but be careful not to over process because the heat will make the coconut butter separate.

8. Smooth the frosting over the brownies and refrigerate for at least an hour or until the brownies are set.

9. Cut into squares. The brownies will save in a sealed container in the fridge for a week. They also freeze really well.

Note: If your dates are a little dry side, you can add 1-2 Tbsp of water to the mixture to help assist the pureeing and the mixture easily coming together.

{KATE}

Red Cabbage Kale Slaw with Tahini Dressing

Cabbage is good for you...chock full of Vitamin A, Vitamin C and a little bit of Vitamin K, which helps your bones and your arteries. But there is life beyond sad, limp cabbage coleslaw with vegan mayonnaise. Try this colorful salad alongside a black bean burger. Can't find tahini? Use peanut butter with a little extra water to thin it out. The flavors won't be exactly the same, but it will still be a far cry from  sad, watery "coleslaw".
4-8 servings

1 medium leek, sliced thin
1 head red cabbage, shredded or sliced thin
3 c baby kale or any baby greens
dressing:
1 1/2 Tbs tahini (if you can't find tahini you can use peanut butter but add a tablespoon of water)
3 Tbs apple cider vinegar
1 1/2 Tbs light miso (optional)
1/4 tsp black pepper
1/4 tsp salt
3 Tbs olive oil

Combine all vegetables in a large bowl. In a blender combine all dressing ingredients and blend on medium high until combined. If the dressing is too thick add a little bit of hot water to the mixture. Pour dressing over cabbage mixture and mix together until dressing coats all of the salad.