Raw Cashew Raspberry Cream Brownie Hearts

Raw Vegan Brownie Heart with Cashew Raspberry Cream and Goji Berries

I was busy in the kitchen creating another brownie treat.  I LOVE raw vegan brownies! At first it was going to be simple little brownie hearts, but then one thing led to another.  I decided to make some cashew raspberry cream to top them off with.  As you can see, I took it a few more steps.

Heart Brownie - Raw and Gluten-Free

I thought a few sprinkles of coconut shreds would be a subtle tasty topper.

Pink Heart - Raw Vegan Brownie

Just with the cashew raspberry cream on top makes the brownie heart pretty in pink.

From my heart to yours - raw vegan brownies

And you can't go wrong in the buff, you know what I mean ;)  Nothing but brownie.

Pretty little raw vegan cupcake - recipe by Raw Rock

If you don't have a heart mold, I have different silicone molds (bpa-free FDA food-grade silicone) then no worries as they can be made in any shape and look yummy enough to eat.  You can even roll them into a ball, put them into a brownie pan... the choice is yours.

I love my raw vegan brownie recipe, but also like to change it up now and then.  Don't be afraid... change is good! Feel free to change it up as you like.  One thing about raw food is it is so easy to make changes, so let your inner chef out of the box and go for it!

   
Raw Vegan Brownies

1/2 cup pecans
1 cup walnuts (soaked and dehydrated)
1/2 cup hemp heart seeds
4 TBS Cacao powder
3 TBS coconut shreds
1/8 tsp sea salt

Put into food processor and process until little bits. Then add in the following:

1 TBS coconut butter - softened
1 1/2 cup packed dates (I use medjool - yum!)

Process until well blended but not buttery consistency.  You want the mixture to be able to hold its shape.  Check to see if it will roll into a ball or just give it a squish or two then pop it in your mouth... mmmmm, warm brownies!

Put into mold or pan of choice.  If using a silicon mold, put it in the freezer for at least 60-90 minutes so they will be easy to pop out.  The brownies can be stored in the fridge or freezer - if they last that long.


Cashew Raspberry Cream

1 cup cashews - soaked for at least 2 hours, rinse and drain
1 cup full raspberries
1/2 tsp vanilla
2-3 TBS raw agave (or to your desired sweetness)
1 TBS coconut oil - softened

Blend all ingredients until you have a smooth cream consistency.  You can put this in the fridge while waiting for the brownies (I make this first and then the brownies) or leave on the counter and try not to dip a piece of fruit in it... or your finger.

Enjoy!

Peace and Luv,
Rocki