2 cups zucchinis (peeled and cubed)
2 cups apples (peeled and cubed)
2 teaspoons sea salt
2 teaspoons vanilla or vanilla bean (to taste)
2 cups cacao powder
2 cups cane juice (evaporated)
2 cups ivory teff or sorghum flour
1. Place zucchinis and apples into the food processor. Blend until absolutely pureed.
2. Add the salt, vanilla, cacao, and Sucanat. Process again for another 5 minutes or so. This will thicken at first and then thin considerably, once the Sucanat combines with the produce to release juices into the mixture.
3. Add the teff or sorghum flour and blend. This should be the consistency of real brownie batter-–like a thick sour cream.
4. Grease a 9×13 inch pan. Spread the mixture into the pan evenly.
5. Dehydrate at 145 Fahrenheit for 2 hours. Reduce the temperature to 105 Fahrenheit and dehydrate for another 6-8 hours. This will reduce the thickness of the mixture by about half and make the surface dry – the inside will still be sticky.
6. Take a Teflex sheet and carefully flip the mixture out of the pan and onto the sheet. Carefully cut the brownies into bars of equal size. Separate enough to have space between each bar.
7. Dehydrate for another 3 to 5 hours or until dense and fudgy.
8. Carefully stack one bar on top of another (I stuck the sides that were on the Teflex sheet together), and gently press to seal the two halves together. This will make a brownie of ‘proper’ thickness. Garnish if desired.
These are the richest, most decadent brownies you will ever eat, and they’re completely appropriate for cooked food eaters! And they’re nut free (I put a walnut on the top for garnish in the photo).
Unlike most brownie recipes, which rely heavily on nuts and/or coconut oil for body, this recipe utilizes raw ivory teff flour or sorghum flour- super nutritious, gluten free, easily digestible grains. Teff and sorghum are available raw from Bob’s Red Mill. The nice side note to this is that these brownies do not have the bitter, slightly ‘off’ taste that I have found in most regular raw recipes.
It is really important to have high quality raw cacao powder. The first cacao I bought was overly fermented and tasted terrible. It almost put me off raw chocolate forever. I’ve switched to Nutiva brand, which I find gives consistently wonderful results.
There is some debate about sweeteners in the raw community. I've opted to use real, raw, evaporated cane juice in this recipe (and many of my new ones) in place of agave. Feel free to sub in agave or soaked Medjool dates, but be aware that the taste and texture will change, and you may need to add additional water.
To make nut brownies (my husband prefers brownies studded with walnuts), stir 1 cup of chopped walnuts into the brownie batter before dehydrating.
Follow the directions carefully to avoid fermentation and speed the process of making the brownies considerably.
This recipe may be stored and served at room temperature.
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
© 2009-2019 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!