As Halloween is now less than a week away, I figured it was time for my Halloween post!
And please note that this does not mean this recipe must be made only around Halloween. In fact, I’ve been playing around and trying to perfect it since last May!
And oh my, what a delicious time I’ve had creating this recipe. I don’t think I’ll ever eat regular brownies again.
Okay, that’s a lie. But still, I prefer this to a regular brownie any day. Plus, this recipe is full of nutrient-dense food. What more can you ask for?
Hmmm, maybe frosting? Green frosting that’s color-dye free to be exact :)
There we go, life just got a hundred times better :)
I have to admit, I kinda get crazy when it comes to themes. Not only did I make these brownies for a pumpkin-carving party, but I also photographed them with my chalk-board painted pumpkin and my self-made candy cane glass bottles.
My dad just shakes his head at me.
But what can I say? I love Halloween :)
Raw Brownies with Avocado Frosting (Paleo)
3/4 cup almonds
1/4 cup grounded flaxseed
1 cup packed pitted dates (soak for 2 hours beforehand and then measured out!)
1 tsp vanilla
1/4 tsp salt
1/2 cup cocoa powder
6 tbsp almond milk
3 tbsp honey
2 tbsp coconut butter, melted
1/2 tsp vanilla
1/4 tsp salt
Combine almonds and flaxseed in a food processor and pulse until almonds are in fine pieces. Add in dates, vanilla, and salt. Continue to pulse, stopping often to scrape sides of the bowl with a spatula. After it is fairly combined, add in cocoa powder and pulse until everything is evenly mixed. Again, stop often and scrape down the sides of the bowl. Line a plastic container (size will depend on how thick you want your brownies to be) with parchment paper and then spread brownie mixture throughout the container evenly. Place in the fridge to harden for at least 2 hours.
Meanwhile combine all frosting ingredients in a food processor and blend until smooth. Place aside (in my opinion, the longer it sits, the better it tastes!) until brownies have hardened.
Once ready, remove the brownies from the container by pulling up the parchment paper. Place brownies on a flat surface and frost away! Store finished brownies in the fridge.
Note: this frosting recipe makes a lot more than needed for the brownies. You can either cut the recipe in half or save the extra for another dessert. OR, place extra in a bowl and let sit overnight in the fridge. The next morning you’ll have amazing avocado pudding (so good!).