Raw Carob Brownies with Cashew Cream Frosting

From time to time, even a dietitian questions her diet.  Especially a dietitian who happens to be a Virgo and is prone to over-analyzing just about everything.  Even more so, a Virgo dietitian who doesn’t eat any meat, eggs or dairy!  It’s important to remember that there is no perfect diet out there that is ideal for everybody.  You have to know yourself and be aware of how certain foods make you feel.  It’s not simple.  Some caffeine-containing foods like coffee, tea and chocolate may make you feel good….until it comes time to fall asleep at night.  Insomnia is one of the most common complaints I hear from people and I am all too familiar with it myself.  I happen to be doing a little caffeine-free experiment in my diet to see how it relates to my insomnia along with quality of sleep.  Hence the substitution of my beloved cocoa with carob for these brownies.  If you’re not in the mood for the stimulating effects of chocolate, carob makes a wonderful alternative.  It’s the closest thing to that “chocolatey” flavor with none of the caffeine.  However, that means you also miss out on the feel good chemicals found in cocoa.  Both chocolate and carob have a place in a healthy diet so the choice is up to you. Maybe try half and half?

Raw Carob Brownies with Cashew Cream Frosting

Brownie Ingredients:

  • 1 cup raw walnuts
  • 1 cup dates
  • 1/4 cup carob or cocoa powder
  • dash of sea salt and/or vanilla extract

Directions:

  • Briefly blend up walnuts in food processor to make coarse crumbs.
  • Add in the dates, carob or cocoa, sea salt, and vanilla
  • Blend until mixture begins to stick together
  • Press firmly into small glass dish (I used one that is about 6″X6″)

Cashew Cream Ingredients:

  • 1 cup raw cashews
  • 1 cup unsweetened almond milk or other non-dairy milk such as hemp or soy
  • 1/2 cup dates
  • dash of sea salt and/or vanilla extract

Directions:

  • Blend up cashews and non-dairy milk in your high speed blender
  • Add in the dates, sea salt and/or vanilla extract
  • Blend well until very smooth
  • Spread cashew cream layer over brownies
  • Freeze until firm (several hours)
  • Slice into 9 brownies or bite size chunks
  • They are perfect and delicious right out of the freezer because they don’t freeze rock hard.  In fact the icing tastes a lot like ice cream!  Yum!

*To preserve the true “rawness” of this recipe be sure to use raw carob or raw cacao powder.  Good luck finding the raw carob; I have only seen the roasted in every store I’ve looked in.  But I am ok with that.  🙂  Navitas Naturals sells an incredible raw cacao powder found at Whole Foods.  As for the almond milk, you can either buy it in a carton (not raw) or try making your own from raw almonds– it’s very easy.


 What a delightful treat!  Try making them and let me know what you think…

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5 Responses to Raw Carob Brownies with Cashew Cream Frosting

  1. Lee says:

    These sound so, so good! And easy to make. I just printed out the recipe and will be giving them a try soon!

    • Corinne Goff says:

      Have fun! They are incredibly easy and quick to make and totally delicious~~ hope you love them. I just noticed your blog and am checking it out….looks really great!

  2. Lisa says:

    Made these this weekend. Awesome. And so easy:-) Thanks for the recipe.

  3. Cecelia says:

    I love these and make them often! Actually, I could just make the “frosting” and be perfectly happy. Thanks for an awesome recipe 🙂

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