Vegan Raw Moringa-Coconut Brownies

September 7, 2016

Looking for a new snack or treat to refuel or hold you over till your next meal? These scrumptious raw brownies will do just the trick! The layers of different flavors and texture are bound to excite your taste buds.

 

Each layer is made with a few wholesome ingredients that will nourish your body. The bottom layer is basically just almonds and dates. The middle layer is made with cashews, honey, Moringa, almond milk, coconut and mint. The top layer is simply coconut. 

 

 

First make the coconut paste. Place 8oz of coconut flakes into your food processor and process for 5 or more minutes. Even if you don't think it's working just give it a few more minutes. Your food processor will get quite the workout but you will get delicious creamy coconut paste when finished! 

 

 

This is how it should look after mixing for a few minutes. Keep going until its smoother. 

 

 

Coconut paste should look roughly like this when finished.

 

 

Pulse raw almonds in your food processor and then add the dates. 

 

 

Process both the almonds and dates until you get a thick texture. Add the salt, date water and coconut paste and process until smooth but somewhat thick and chunky.

 

 

Line the brownie tray with the almond date crust and place in the fridge to set. Wash your food processor and place the cashews inside. Blend until finely ground.

 

 

Add the remaining ingredients (moringa, mint, coconut..) and blend until creamy. 

 

 

When finished the batter should look like this.

 

 

Spread the Moringa filling evenly on top of the almond and date crust. 

 

 

Top with your coconut paste.

 

 

Refrigerate for at least 2 hours or overnight before serving.  

 

 

 Garnish with mint and crushed pistachios. 

 

 

Cut into squares and enjoy! 

 

 

 

 

Ingredients

 

Crust:

  • Almonds (1 cup)

  • Medjool dates (1 cup)

  • Salt (pinch)

  • Coconut paste (2 tbsp)

  • Date water (1/4 cup or as needed)

 

Middle:

  • Cashews (2 cups)

  • Honey (1/4 cup)

  • Almond milk (1/4 cup)

  • Moringa (2 tsp)

  • Coconut oil (1 tbsp melted)

  • Shredded coconut (1/2 cup)

  • Mint (10 medium leaves)

  • Mint extract (1 tsp)

  • Vanilla (1 tsp)

  • Chlorophyll (1 tsp)

 

Top:

  • Coconut paste (made with 8oz/228 grams of shredded coconut flakes)

 

 

Directions

  1. Place 8oz of coconut flakes into your food processor and process for 5 or more minutes to make the coconut paste. Empty from the food processor and place in a separate bowl or mason jar.

  2. Pulse the raw almonds in your food processor and then add the dates, salt, coconuit paste, and date water. Process until you get a thick and goopy texture. 

  3. Line the brownie tray with the almond date crust and place in the fridge to set. Wash your food processor and place the cashews inside. Blend until finely ground. 

  4. Add the remaining ingredients (Moringa, mint, coconut..) and blend until creamy. 

  5. Spread the Moringa filling evenly on top of the almond and date crust. 

  6. Top with your coconut paste.

  7. Refrigerate for 2 hours or overnight before serving. 

  8. Garnish with mint and crushed pistachios. Cut into bite-sized squares and enjoy!

 

 

 

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