I’m convinced that everything in my house is now breaking. Do you ever go through spells like that? First started with a patio outside that we had to tear up and pour cement. Then our fridge died… that was replaced. Now the ceiling fan in my bedroom just went kaput! Not really happy as I really love my fan and it seems like I’m boiling at night with just the a/c on. Maybe menopause is closer than I thought (ha ha). I was relegated to removing the old fan and running out for a new one. Before I run off to hang that I wanted to blog because the rest of my day is packed with a swim meet.
I had planned on sharing my recipe for mint sun tea that I made yesterday but had a hankering for some raw brownies and these bumped that post. These raw brownies are a bit different from ones made in my past. I wanted to use coconut butter or manna in these for a deeper, richer flavor. They are so good and good for you! Raw. Vegan. Gluten free. I like to make snacks for my daughter to take to her swim meets that I know are diet friendly for her. These are perfect. And if you aren’t a coconut fan, no worries… the flavor almost is undetectable. Packed with protein from the hemp hearts. Perfect when the chocolate cravings hit! I store in the freezer (or you can store in the fridge too).
1 cup of hemp hearts (shelled)
18 Medjool dates, pitted (I like to soak mine for 30 minutes prior to using to soften them)
1/2 cup of cacao powder (organic)
1/4 cup of almond flour
3 tablespoons of melted coconut butter or manna
1 tablespoon of maple syrup
1 teaspoon of vanilla paste or extract
2 good pinches of Himalayan sea salt (and more for topping)
In a 8×8 square pan – line with parchment paper having overhang so that you can easily remove once chilled. Place all of the ingredients into your food processor and blend until well combined and it forms a large ball. Dump the ingredients into your prepared pan and press down into an even layer. I use parchment paper on top and roll a small glass over top to achieve a smooth layer. Freeze or refrigerate until firm and chilled. Slice and serve. Store extras in an airtight container in the fridge or freezer for up to 1-2 weeks.
Fitness update for the day… Well I opted not to run today as 3 days in a row and 20 miles has sufficiently exhausted them. I did one hour on the elliptical (about 6.5 miles) and weights/abs. Tomorrow I’ll be finishing my week out with a run. Hope you got your sweat on today! oxo
— Knead to Cook