Sunday, May 8, 2011

So much for that, hey?

What a pathetic attempt at MoFo. Oh well. It's six months later and I'm finally inspired enough to write an entry. Thanks to a delicious treat I made today.



Vet bills have left me pretty broke until pay day, so I decided to make some raw vegan brownies to have for snacks instead of expensive lara bars. But, when googling the quantities of walnuts, dates and cocoa, I found something much more exciting. A recipe for a chocolate almond butter torte on a blog called The Daily Raw Cafe.

I didn't want to make something so crazily decadent though. And I didn't have all of the ingredients. So, with my alterations, I ended up with a sort of nanaimo bar type thing. It's loaded with maple syrup, so it's not completely raw and less healthy than the simple brownie I had intended to make. But fuck it. It's good!!



Here's the recipe. Some measurements are approximations since I did a little tweaking as I went, but raw "baking" is pretty forgiving so it should work out.

(Nearly) Raw Naniamo(-ish) Bars!

BOTTOM LAYER:
1 c walnuts
1 c dates
1/4 c cocoa powder
1 tsp vanilla
pinch sea salt

-throw everything in the food processor until it sticks together and press into the bottom of a 9x9 pan. Chuck it in the freezer while you make the...

MIDDLE LAYER:
1/4 c tahini
1/2 c ground almonds
1/4 c maple syrup
2 Tbsp coconut butter
1 Tbsp nutritional yeast
1/4-1/2 c water

-chuck everything but water into food processor and mix it up good. Drizzle in water until you get a thick, pudding like consistency. I think I used the full 1/2 cup. Pour mixture over top the brownie layer and back into the freezer it goes. You'll probably want to leave it in there for about an hour to firm up before you finish up with the...

TOP LAYER:
1/4 c maple syrup
1/3 c cocoa powder
2-3 Tbsp melted coconut oil
water to blend

-I used my magic bullet to whiz this up, since it's such a small amount, but a normal sized blender should do it. Spread over the tahini layer quickly and a little at a time. It firms up quick once it touches the chilly surface. Put the whole shebang back in the freezer for as long as you can wait until you have to have a go at it. I couldn't wait long. And I've been going back for more all day long.



Mmmm!! Delish!!