Christmas Spirit Raw Raspberry Slice
Ingredients
BASE
1 cup shredded coconut
1 cup almonds (or nut of your choice)
¼ cup cacao (optional, if you don’t want a chocolaty base leave out)
10 medjool dates
3 tbsp coconut oil, melted
Pinch of salt
FILLING
125g fresh raspberries
1/3 cup shredded coconut
1-2 tbsp raw maple syrup (depending on your taste)
3 tbsp coconut oil, melted
3 drops YL Ocotea essential oil(depending on your taste)
TOPPING
1/3 cup cacao
1/3 cup coconut oil, melted
1-2 tbsp maple syrup
3 drops Christmas spirit essential oil blend (depending on your taste)
Method
BASE
- Line a square tin with baking paper.
- Combine all ingredients in a food processor or high-speed blender until a doughy consistency is reached. if using a blender you may need to soak the dates overnight to soften.
- Transfer dough to tin and press down firmly with hands or back of spoon.
- Place in fridge while you make the filling.
FILLING
- Combine all ingredients in a food processor or high-speed blender until smooth and combined.
- Spoon over base and even out. Place in fridge to set.
TOPPING
- Whisk all ingredients in a small bowl until well combined.
- Pour over filling and spread evenly.
- Set in fridge or freezer if you’re in a hurry.
- Slice before serving.
I personally make a double batch as it is so yummy!
INGREDIENTS:
- 1 avocado – approx. 300g
- 350g steamed sweet potato puréed
- 190g applesauce – I made mine from fresh apples and water from steaming sweet potato
- 190g pure honey
- 1-2 teaspoon pure vanilla bean extract
- 6 organic eggs
- 35g coconut flour & balance complete combined (1scoop BC)
- 3 tablespoons arrowroot powder
- 45g raw cacao powder
- ¾ teaspoon Himalayan salt
- 1½ teaspoon baking soda
- Frosting
- 95g pure honey
- 75g almond butter
- 20g raw cacao powder
- 95g ayam coconut cream
- Himalayan salt
- 2 drops YL cinnamon-bark essential oil
- 3 drops YL nutmeg essential oil
preparaTION:
- Preheat oven to 375 degrees F.
- Grease 12x8 pan with coconut oil and line it with grease proof paper.
- In TM, combine avocado, sweet potato, applesauce, honey and vanilla. Once creamy, add in raw cacao powder.
- Add in eggs one at a time.
- Add coconut flour, arrowroot flour, salt and baking soda to TM bowl.
- Combine until smooth.
- Pour into greased pan and bake for 25–35 minutes.
- While baking, combine the frosting ingredients listed in TM bowl and mix until creamy and smooth.
- Once the brownies are cooked and have cooled, pour and spread frosting mixture over the top.
Brownies are an all-time favorite dessert! How could they not be, they’re chocolate-y, creamy, super yummy, best of all with this recipe they are healthy!
Why YOUR Brownies need sweet potatoes?
You might be confused about how sweet potatoes could play a role in a homemade brownie recipe. Do they make the brownies taste like vegetables? Will the brownies be the wrong texture? Worst of all, will anyone know that there are sweet potatoes in these brownies?!
The answer is no! In fact, these sweet potatoes are one of the secret weapons in this brownie recipe. Adding the vegetable means you’ll get all the benefits of sweet potato nutrition, each time you take a bite out of these brownies.
I’m talking nearly 700 percent of your daily value of vitamin A and tons of antioxidants, which keep your skin looking awesome. They also lower inflammation and cholesterol levels — plus, sweet potatoes taste great!
My Nana used to make this amazing potato cake with a crumble topping, you would never had known it actually had potatoes in it!
These sweet potato brownies have another secret ingredient, avocado. Avocados are one of my favorite foods, and I love them in baked goods as well as raw treats. They add healthy fats, protein and a super creamy texture. And no, avocados won’t turn these brownies green! Do you recall what colours we combine to make brown??
The apple sauce and pure honey will sweeten these healthy brownies without any refined sugar, this means no more sugar crashes or hyper children/adults!
Enjoy…..trust me they won’t last long!
Ingredients
BASE
1 cup shredded coconut
1 cup almonds (or nut of your choice)
¼ cup cacao (optional, if you don’t want a chocolaty base leave out)
10 medjool dates
3 tbsp coconut oil, melted
Pinch of salt
FILLING
125g fresh raspberries
1/3 cup shredded coconut
1-2 tbsp raw maple syrup (depending on your taste)
3 tbsp coconut oil, melted
TOPPING
1/3 cup cacao
1/3 cup coconut oil, melted
1-2 tbsp maple syrup
Method
BASE
- Line a square tin with baking paper.
- Combine all ingredients in a food processor or high-speed blender until a doughy consistency is reached. if using a blender you may need to soak the dates overnight to soften.
- Transfer dough to tin and press down firmly with hands or back of spoon.
- Place in fridge while you make the filling.
FILLING
- Combine all ingredients in a food processor or high-speed blender until smooth and combined.
- Spoon over base and even out. Place in fridge to set.
TOPPING
- Whisk all ingredients in a small bowl until well combined.
- Pour over filling and spread evenly.
- Set in fridge or freezer if you’re in a hurry.
- Slice before serving.
