Recipe Directions
FROSTING
1. Let’s start with the frosting as it needs a few minutes in the fridge to set. Dump your cashews into the food processor/blender and process into a fine flour.
2. Add in the vanilla, agave, and half of the water into your processor/blender.
3. Because this frosting is going to be thick, it can be hard to get it all mixed up by the blades. Add in more and more water (no more than 1/2 cup) to thin it out and pause every few seconds to mix things up by hand. Be careful of the temperature of the frosting, it will heat up fast.
4. Once you have the frosting mixed up, fill up your pastry bag, cone, press, etc. and set it in the fridge to firm up.
BROWNIE BITES
5. Dump the pecans into the food processor and process them down to a fine flour until it stops moving--some of the pecans will break down and release their oil and they will start to clump and turn into pecan butter (yum!).
6. Give it a good stir by hand and then toss in the rest of the ingredients. Continue to process until the mixture forms a solid ball.
7. Transfer to a bowl and give the dough a good stir by hand to make sure it is mixed well.
8. Grab a small amount of the dough and roll into a ball with your hands. Press the ball down with your thumb to flatten it out and make an impression in the middle. Place the flattened brownie bite onto a plate.
9. Prepare the rest of the dough in this fashion.
10. Take your frosting out of the fridge and fill up the indentation of each brownie bite with a 'healthy amount’ of the frosting.
Therawdessert's Thoughts
By therawdessert Sometimes, you just want some comfort food. This weekend was one of those times.
I woke up on Saturday morning, wondering what I was going to bring to the raw pot-luck that day. My mind was filled with thoughts of easy to make, savory stand-by’s, but nothing jumped out at me. As I looked at what I had in my cabinets, it dawned on me that it might just be a comfort food kinda day.
I couldn’t be more pleased with how these turned out. Folks at the pot-luck gave them a big thumbs up and, of course, the plate was empty when the pot-luck was over.
Soft, sweet, chocolaty, just like how a brownie should be, but with the frosting on top. These will take you right into comfort food bliss!
These can be eaten right away, though the brownie dough is soft at room temperature. Put into the fridge for 30 minutes to firm up, or if you will not be serving them right away.
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Comments
Top voted
therawdessert
Sep 21, 2010
@RawKidChef -- Have you tried really raw cashews? I noticed a big difference in flavor, texture, color, size, etc from cashews that I ordered online (really raw) to what I get in the store. Cashews have a great soft texture, pulverize well and bind well. I bet young coconut flour would be a great substitute -- you could even just make a frosting with fresh young coconut meat and small amounts of water/agave. Let me know how it goes!
yogiwannaberaw
Nov 02, 2010
Hi. These tasted delicious and they were really oily. Did i do something wrong? Hmmm. I used the ingredients listed.
rainstorm
Sep 21, 2010
Oh wow those sound gooddd!!
All
penny c. leary
Jun 14, 2012
i made an accidental version of your frosting that actually turned out pretty good!
i didn't feel like measuring cups and i got what was coming to me: after i mixed everything together the frosting was too liquid. instead of scrapping it, i threw in some pecans to thicken it back up, a bit more agave and some cinnamon for flava. delicious! thanks for the starting point!!
roseyonnex
Dec 10, 2010
Very good! Frosting is fabulous!! I actually used macadamia nuts for frosting. SAD husband says to me, "Oh, my gosh, another raw desert again??" After all my failed attempts, he really likes these!!
yogiwannaberaw
Nov 02, 2010
Hi. These tasted delicious and they were really oily. Did i do something wrong? Hmmm. I used the ingredients listed.
Aziah
Oct 10, 2010
These are the BEST brownies, raw or not raw, that I have ever had! YUM!!!!
redbird
Sep 21, 2010
These look fabulous. Definitely on my top ten list to try, and sooooooon!
rawleen
Sep 21, 2010
Yes it's hard to find truly raw cashews at the store. I buy them online from either Tierra Farms or Natural Zing.
Also, you should soak them for at least a half an hour. That makes them easy to digest.
Therawdessert~ This looks scrumptious! I can't wait to make and bite into one of these!!! I love your beautiful presentation!!!
therawdessert
Sep 21, 2010
Thanks for the comments everyone! Let me know what you think after you have had a chance to try them.. I promise you won't be disappointed!
therawdessert
Sep 21, 2010
@RawKidChef -- Have you tried really raw cashews? I noticed a big difference in flavor, texture, color, size, etc from cashews that I ordered online (really raw) to what I get in the store. Cashews have a great soft texture, pulverize well and bind well. I bet young coconut flour would be a great substitute -- you could even just make a frosting with fresh young coconut meat and small amounts of water/agave. Let me know how it goes!
angie207
Sep 21, 2010
Beautiful :)
RawKidChef
Sep 21, 2010
Can I use young coconut flour instead of the cashews? I don't digest them well. thanks
rainstorm
Sep 21, 2010
Oh wow those sound gooddd!!
hannah.hunnicutt
Sep 21, 2010
yummy!!!
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