Raw brownies with chocolate tahini ganache

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Raw Brownies with Chocolate - Tahini Ganache

It´s 4pm and you need a sweet treat, 7.30 and you need another one. Here is an amazing nutrient dense recipe to satisfy your needs. Made from almonds, cacao and dates, these brownies are elevated even further with the addition of a decadent chocolate tahini ganache.The best part, they take 10 minutes to make and you can store them in the freezer for whenever you feel like a sweet snack.

Ingredients:

100g raw almonds
250g medjoul dates, pitted
2 tablespoons creamed honey
75g cacao powder
A pinch of sea salt
2 tablespoons tahini
1 tablespoon 70% cacao chocolate chips

Instructions:

Place almonds in food processor and pulse until crumbled.
Add cacao powder, salt and honey, followed by the dates. (the stickiness of the dates and honey will keep the cacao from making a fuss)
Turn the food processor on and blend until the mix becomes a dough.
Place a sheet of parchment paper in a glass mold and press mix in flattening with your palm (you can wet your hands slightly to make this easier).
Finally heat tahini gently in a small saucepan, turn off heat and stir in chocolate chips until smooth.
Pour ganache over the raw brownie mix and freeze to set. Cut into squares and store in an airtight container in the freezer.

ENJOY!!

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#eatarainbow Plant based goodness, vibrant nourishing yums

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A beautiful rich poppyseed filled round challah in process. If you are feeling indulgent, slice leftover and toast on a pan with a chunk of butter, perhaps the best French toast ever!!!

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Chia pudding Love this recipe from @dr.avivaromm I think the key is the creamy homemade cashew milk. I’ve made chia pudding a number of times with almond milk, coconut milk and haven’t loved it. Cashews are incredibly neutral in flavor and they get super creamy. Here I soak my cashews for at least an hour, simplest to soak overnight. Toss the soaking water and blend cashews with 4 cups water. Strain through a nut milk bag. Return milk to blender with one pitted date, one teaspoon vanilla extract a pinch of sea salt and 1/4 cup maple syrup. Measure 1 cup of chia seeds and place in a bowl, add in sweetened milk and stir with a fork so it doesn’t clump periodically for 20 minutes or so. Cover and refrigerate. Eat as breakfast, snack or dessert! I like to serve mine with toasted coconut, cacao nibs and fresh berries.

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Broiled these pretty purple treasures from the farmers market with tomatoes and lemon zest, delightful! #eatarainbow

Swiss chard stuffed with rice, walnuts and herbs, a Rosh Hashana must in our family. I like to use Arborio rice for the filling, just fried up some shallots with the rice and walnuts, ground to a crumb, then added plenty of fresh dill, parsley, cilantro and spearmint. Blanched the chard after removing the fibrous thick stem, (that was the veg in my omelette) for seconds until soft enough to roll, then laid on a bed of orange slices and onion and cooked in lime juice, tamarind and date syrup.

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Basil coconut curry with pan fried totoaba, green beans and baby eggplant.

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Getting to the root Have you ever felt like you you are off center, looking for answers in the wrong places? My mind can carry me away sometimes and today I am celebrating that nourishing grounded feeling of heart centered rooting with roasted energy veggies.

Totoaba wrapped in Swiss chard on a bed of spiced lentils

Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.

Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!

Simple, quick and delish. Pan fried fishy in herb butter on a bed of potato and celeriac mash. Whole grain mustard and rum make it more elegant and rich.

Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!

As for me, I got a fish sandwich on brioche, of course i made the dry rub Coriander seeds Fennel seeds Cardamom Ground ginger Turmeric Black pepper Serve with tahini and lactofermented carrots and jalapeños

After 11 months of cooking every day, got my Hubbie to make us burgers for a change and no work in the kitchen for me today (well breakfast and dinner still happen)

MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧

Valentine bounce! • • • • 📹 @miatsur_photography

Betabel, sal, horno

Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.

Root veg curry, warmth for your whole being!

Stocking up on goodies @nuevoshorizonteshuasca

Contemplation

Natures beauty

Today’s creation Cauliflower rice and risotto with parsnips cacio e pepe style cooked in leftover bone broth. Throwing a chunk of the Parmesan rind I the pot adds extra depth!