Walnut Pecan Brownies

This brownie recipe is ideal with a cream berry sauce spread on the top. You can substitute other types of berries or fruits in place of the raspberries.

Serves 6

Ingredients

Raspberry Sauce:

2 cups raspberries

1 cup young coconut meat

1⁄4 cup young coconut water

Brownies:

2 cups walnuts

2 cups pecans

1 cup dried dates

1⁄2 cup carob powder

1⁄2 tablespoon cinnamon

4 tablespoons raw honey or agave

1⁄2 teaspoon salt

1⁄2 cup coconut oil, melted

  1. For the raspberry sauce, in a blender or food processor, blend the raspberries with the young coconut meat and young coconut water until smooth. Set aside.
  2. Blend the walnuts and pecans in a food processor until they are well broken down and still chunky. Do not over process.
  3. Mix in dates, carob powder, cinnamon, honey, salt, and melted coconut oil. Continue processing until well mixed.
  4. Press the brownie batter into a square pan. Pour a layer of the raspberry sauce on top.
  5. Place the pan into the freezer for 1 hour until it becomes hard. Slice into small squares. Spread Raspberry Sauce over squares before serving.

Per Serving

Calories: 707

Fat: 61 g

Protein: 10 g

Sodium: 198 mg

Fiber: 11 g

Raw Honey

Raw honey is known for its high mineral content and unique nutrients. Although some vegans do not use honey, a few of these recipes include honey in small amounts. You can usually find locally produced honey at farmers’ markets or health food stores. Buying local gives you an opportunity to purchase honey from a producer you trust, who treats his bees with love and kindness.