Raw Double Layer Brownies With Cacao Nibs

I figured I better get this post up in time for v day.  Even if you don't buy into the whole commercial holiday thing, it's still a good excuse to eat chocolate, right?  These brownies are, of course, not your typical brownies.  Instead of flour and sugar, they're made with cashews, dates, and honey.  They're also full of antioxidants, protein, healthy fats, and plenty of natural sweetness.  And I happen to think they're actually better than real brownies.  Because, unlike real brownies, you won't feel bloated or sugar high after you eat five of them. Trust me, I speak from experience.

The base is ground cashews, but almost any nut will work just fine.  I've made them with pecans as well, with very similar results.  I prefer to use local honey as the sweetener, but for a completely raw vegan brownie, use raw agave instead.  For a coconut-less version, add in another cup and a half of raw nuts.

Adapted from Gourmande in the Kitchen

for the brownie:
1 3/4 cups raw cashews
2 cups unsweetened, shredded coconut
12 pitted medjool dates
1 cup raw cacao powder
1/2 cup raw honey
1 vanilla bean, scraped
pinch of fine grain sea salt

for the ganache:
1 cup raw honey
1/2 cup virgin coconut oil
1 cup raw cacao powder
pinch of fine grain sea salt

cacao nibs for topping

Begin by placing the cashews in the bowl of a food processor.  Process until very finely ground.  Add in the coconut, and dates.  Pulse until combined.  Next, add the cacao, honey, vanilla bean, and pinch of salt.  Process until a dough forms, about 1-2 minutes.  Remove from bowl, and press into an 8 inch square pan.  Set aside, and make the ganache.

Rinse and dry your food processor.  Place all the ganache ingredients in the food processor, and pulse until a thick sauce forms.  Pour onto brownies, and sprinkle with cacao nibs.  Refrigerate for at least an hour, up to overnight.  Remove from fridge, and cut into squares.  Serve chilled.

serves 4-6.