Tuesday, May 19, 2009

Livinglight Raw Food Brownies

A Delicious Cayenne-Spiced Chocolate Brownie and Almond Vanilla Ice Cream Sandwich with Sweet Cherry Compote
Below are several recipes that can be used individually, or in concert. You can serve traditional, square-cut brownies for an after school treat; and the ice cream could be served alone or with the Cherry Compote as a simple, but delicious dessert. Here, we are serving all of them together for an over-the-top, you-are-worth-it special occasion dessert!
Cayenne-Spiced Chocolate BrowniesServes 8
4 cups walnuts, soaked 8–12 hours, then dehydrated1/2 cup pitted soft dates, chopped 1/2 cup dried figs, soaked 15 minutes, drained, and chopped2 tablespoons coconut oil, warmed to liquid1 cup cocoa powder2 teaspoons vanilla extract1/4 teaspoon ground cinnamonpinch solar-dried sea salt1/2 teaspoon cayenne pepper, or to taste
1. Place the walnuts in a food processor and pulse until they reach the consistency of meal.2. Add the remaining ingredients and continue processing until it is well mixed and sticky. The mixture should hold together when pressed into a ball. If oil begins to separate from the mixture, it is over processed. You may still use it, but it is not the desired effect.4. Divide the mixture in half and press each half firmly into an 8- x 8-inch brownie pan lined with unbleached parchment paper. Cover and chill. 5. Cut each pan of brownies into 8 equal pieces, 4 inches x 2 inches.May be stored in the refrigerator for 1 week or in the freezer for 1-2 months.
Almond Vanilla Ice CreamYield: 5 cups (serves 8)
2 cups almonds, soaked 6 to 8 hours, rinsed, and drained (see note)2 cups purified water1 1/2 cups cashews, soaked 4 hours, rinsed, and drained1 cup agave nectar2 1/4 teaspoons psyllium powder1 tablespoon vanilla1/2 teaspoon almond extractpinch of solar-dried sea salt
1. Blend the almonds with the purified water in a high-powered blender to make a thick almond cream. Strain the mixture through a cloth mesh bag, and store the pulp for another use.2. Return the strained milk to the blender, add the cashews and other remaining ingredients, and blend until smooth and creamy. 3. Spread the mixture firmly into two 8 x 8-inch brownie pans, each lined with unbleached parchment paper. Cover and freeze for at least 12 hours, or until firm. 4. Cut the frozen ice cream into 8 equal pieces, each one 4 inches x 2 inches. May be stored in a sealed container in the freezer for up to 1-2 months.
Note: Store leftover almond pulp in the freezer for up to four months. Use in breads, cookies, croutons, cinnamon rolls, and scones.
Cherry Compote Makes 2 cups (serves 8)
3 cups (30 ounces) frozen organic cherries, thawed and drained. 1/4 cup pitted dates1/4 cup lemon juice
1. To make the compote, blend 1 cup of the cherries with the dates and lemon juice.2. Stir the mixture into the remaining cherries.

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