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Northshore Naturopathic Clinic
LiveAlive Health and Wellness
#120 - 889 Harbourside Dr North Vancouver BC V7P3S1
Tel: (604) 986 - 7774 Fax: 1 (888) 371 - 4948
Raw Brownies With Avocado Frosting and Figs
Contains: Nuts.
Vegan and gluten free.
INGREDIENTS
BROWNIES
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1 + 1/2 cup pecan nuts
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2 cups walnuts
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2 cups soft Medjool dates, pitted and chopped
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1/4 cup raw cacao powder
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1/4 cup raw cacao nibs
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1 vanilla bean, seeded
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2 tsp coconut oil, melted
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1 tsp tahini
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1/4 tsp pink Himalayan salt
FROSTING
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1/4 cup cashew milk, homemade (*See note)
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Half of a large ripe avocado
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1/2 cup raw cacao powder
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3 Tbsp coconut nectar
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3 Tbsp + 1 tsp coconut sugar
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1/2 tsp vanilla extract
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1 Tbsp coconut oil, melted
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Pinch of pink Himalayan salt
INSTRUCTIONS
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Place the pecans and walnuts in a food processor and process until ground.
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Add the cacao powder and salt and pulse until combine. Transfer to a big bowl and set aside.
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Add the chopped dates, tahini, vanilla, and coconut oil to the food processor and pro-cess until it forms a paste.
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Incorporate the date mixture to the dry ingredients and mix together using your hands (I recommend you to use disposable gloves).
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Add the cacao nibs and massage again until well combined.
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Transfer to a 8-inch (20 cm) square baking pan lined with parchment paper or lightly greased with coconut oil.
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Press the dough down with fingers until firm and well distributed. Press again with the back of a spoon until it gets really flat.
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Let rest in the fridge while preparing the chocolate and avocado frosting.
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For the frosting, add all the ingredients to the food processor and process until completely smooth.
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Use a spatula to spread the frosting over the brownie and refrigerate for at least 2 hours before cutting into squares.
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Leftovers can stay refrigerated in an airtight container up to 3 days (They will keep up to 2 weeks if not adding the frosting).
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* Note: to make your own cashew milk just blend 1 cup of soaked cashews with 3 cups of filtered water and a pinch of salt. Then strain the mixture through a nut milk bag.