Superfood Brownies

Inspired by Sweetly Raw's Raw Triple Chocolate Brownies

Make treats that work for your body! Loaded with brain-friendly coconut oil, heart-friendly nuts and alkaline dates, these brownies are sweetened with superfood lucuma powder and coconut nectar, both low-glycemic and raw. No baking or grains needed!

I use carob powder to reduce the amount of stimulants like theobromine and caffeine from the chocolate.  You can use all carob or all dark chocolate, depending on your needs. Both are considered anti-inflammatory. Lucuma powder is made from a fruit native to Peru. It tastes like caramel and is packed with vitamins, minerals and antioxidants. Not only is this sweetener low on the glycemic index, it also helps the body to regulate blood sugar and is anti-inflammatory.

Brownie Base

Double for a thicker brownie.

• 1 C almonds

• 1/2 C pecans, walnuts or macadamia nuts

• 1 C dates {pitted}

• 1/4 C cacao powder

• 1/4 C carob powder

• 3/4 t alcohol-free vanilla

• 1/8 t sea salt

• 1 t water (or as needed)

Grind the almonds into fine crumbs in the food processor. Chop the dates and add with the rest of the nuts, salt and powders. Grind until blended. Add the vanilla and water (a bit at a time), and pulse, watching for the dough to start sticking together. Press the mixture together and if it holds, press into an 8x8 pan lined with plastic wrap or coated with coconut oil. If not, add more water. Set aside in the fridge and make the frosting.

Frosting

• 1/2 C coconut butter {melted}

• 6 T coconut oil {melted}

• 1 - 2 T coconut nectar (depending on your taste)

• 2 T lucuma powder

• 2 T cacao powder

• 2 T carob powder

• 7 T hot water

• 1/2 t alcohol-free vanilla

• Pinch of sea salt

Melt the coconut butter and oil in the toaster oven or in a jar in a bowl of hot water. Blend all ingredients until smooth and creamy in a high speed blender. Add the coconut nectar last to adjust for sweetness.

Spread over the brownie base. Chill in the fridge for at least 1 hour.

 Lucuma Caramel Frosting

• 3 T coconut butter {melted}

• 3 T coconut oil {melted}

• 1/3 C hot water

• 1 T cashews {ground}

• 2 T lucuma powder

• 1/2 t alcohol-free vanilla (optional)

• 1 t coconut nectar (optional)

• Pinch of sea salt

Add the water and the cashew powder to the blender and blend into cashew milk. Blend in the rest of the ingredients until creamy and smooth and sweeten to taste. Layer on top of chilled brownies with frosting. Let rest in the fridge for a while and then cut into squares and enjoy with your favorite cup of tea!

Raw Coconut Macaroons

I didn't measure while I was making this recipe, but these measurements will bring you close to the cookies pictured. Adjust as needed.

Safe for diabetics, xylitol is a low-glycemic sweetener that can be good for your teeth. A sugar alcohol, it's treated differently than simple sugars in the body. Dates, figs or coconut sugar can be substituted if you have dogs (xylitol is toxic to them) or are sensitive to sugar alcohols.

• 1 ½ C almond flour

• ½ C cashews

• 3 T coconut butter

• ½ t sea salt

• 2 teaspoons xylitol or

  • 6 dates

  • 5 figs

  • 2 Tablespoons coconut sugar

• ½ t vanilla powder or extract (optional)

• 1 ½ C coconut flakes or chips

• a dash of cinnamon

• 2 Tablespoons coconut water

Toast 1/2 Cup of coconut chips or flakes in a toaster oven and set aside. Blend the remaining items (except for coconut water) in the food processor until ground. Add coconut water slowly and adjust until the batter sticks together when pressed between your fingers. Roll batter into balls and then roll onto the toasted coconut chips or flakes. These cookies can be refrigerated for up to 5 days. You may take them out about 15 minutes before enjoying to let them warm up.