"This is a wonderfully decadent chocolate treat made with real raw cacao, which the ancient Aztecs and Incans used to give to their warriors before battle. The amount of water in a coconut varies considerably, so buy three coconuts to be sure you get enough coconut water for the Whipped Kreme (you can drink any extra). You can also now buy coconut water in a carton, but I find that it tastes much better fresh!"
-Rod Rontondi, author of Raw Food for Real People: Living Vegan Food Made Simple by the Chef and Founder of Leaf Organics.
12 to 14
For the Brownies
1/4 cup agave nectar
1/4 cup almond butter
5 medium carrots, finely grated (about 22 cups)
3/4 cup chopped soaked walnuts (soaked 2 hours and drained)
1/2 cup soaked raisins (soaked 2 hours and drained)
2 1/2 cups raw cacao paste, nibs, or ground beans
3/4 cup dried shredded coconut
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup cacao powder
For the Whipped Kreme
1 1/2 cups fresh coconut water (see note above)
1/2 cup agave nectar
6 cups soaked cashews (soaked 2 hours, drained, and rinsed)
For the Chocolate Sauce
1 cup agave nectar
2 tablespoons raw cacao powder
1/4 cup soaked raisins (soaked 2 hours and drained)
For the Garnish
dried shredded coconut
1. To make the brownies: Put all the ingredients in a food processor and process until fully smooth. Scoop onto a Parraflex sheet on a dehydrator tray and form into a large square, about 2 inch thick. Dehydrate for 10 to 12 hours, until its slightly crisp on the outside but still spongy.
2. To make the Whipped Kreme: Put the coconut water and agave nectar in a blender and blend. Slowly add the cashews while blending, occasionally stopping to move the mixture with a spatula. Blend until as smooth and thick as possible. Refrigerate while making the sauce.
3. To make the Chocolate Sauce: Put all the ingredients in a blender and blend well.
4. To serve, move the warm brownies from the dehydrator tray to a serving plate or platter and cut them into squares. Cover them with Whipped Kreme in an even layer about 2 inch thick. Drizzle with Chocolate Sauce. Garnish with dried coconut and chopped walnuts, and serve.
Raw Food For Real People © 2009 by Rod Rotondi. Printed with permission of New World Library, Novato, CA
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