Decadent 3 Layer “Raw” Brownies

I just made the yummiest “death by chocolate” type, 3 Layer brownies. The base layer is brownie. The middle layer is a cream (almost mousse like) with peppermint. The top is ganache.  I adapted a recipe I found online. Oh, and it’s a “raw food” recipe – no baking – and Good for You-Naturally!™

It’s close enough to Friday to make this a Friday Food post, especially since so many have asked for the recipe. So here goes….

Decadent 3 Layer “Raw” Brownies

Brownie Layer

• 3/4+ cup raw almond flour* (see below)
• 1/2 cup raw cacao powder
• pinch nutmeg
• very small pinch unrefined salt

Mix together. Add:

• 1/4 pure maple syrup
• 1/4 tsp. pure vanilla extract (mine’s homemade)
• approx. 2 Tbl. pure water

In food processor, add maple syrup and extract to dry ingredients, process. Gradually add water to get just wet enough to be all mixed and hold together – brownie consistency. Press into small pyrex rectangle pan.

(This is a bit different than my regular bRAWnie recipe, which would also work as a base – but the maple syrup in these is yum.)

Cream Layer

(This makes twice as much as needed for this small pan. But my food processor wouldn’t do the half-size recipe. I left half of this cashew cream without the cacao in it for another use.)

• 1/4 cup fresh coconut milk (blend coconut meat with coconut water)
• 2 Tbl coconut butter (Artisana brand is what I have)
• 1 cup raw cashews, soaked
• approx. 20-25 drops Sweet Leaf stevia drops (plain or peppermint) and
• 4-6 drops doTerra Peppermint Essential Oil  (whatever to get the right sweetness and as pepperminty as you like – since this was my first time making this, I used a combination of these trying to get just the right mix. Next time I’ll get more precise.)
• 2 Tbl. raw cacao powder

Process until smooth and creamy. Spread about 1/2 on top of brownies and refrigerate to set.

Ganache Topping

• • 1/2 cup pure maple syrup
  • 1/2 cup + 1-2 Tbl. raw cacao powder (told you this was death by chocolate!) 🙂
  • 2-3 Tbl. raw extra virgin coconut oil
  • 1/2 tsp pure vanilla extract
  • 1 Tbl  coconut butter

(Again I had to do a bit of adjusting, by adding a bit more cacao and the coconut butter to get a thicker consistency. You want a soft creamy spreadable texture. Not as stiff as frosting, but not runny.)