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Ingredients

Adjust Servings:
250g buckwheat groats
200g pitted dates
1/2 avocado
2tbs raw cacao powder
1tbs carob powder
1tbs maca powder
1/2 tbs fresh ground vanilla
water to blend

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Raw Ice Brownie Bites {High Carb}

Raw Ice Brownie Bites {High Carb}

  • 20
  • Serves 1
  • Medium

Ingredients

Directions

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TASTY Raw Vegan Low Fat Brownies

Nut-free, oil-free, super healthy. This high carb ice brownie recipe is one of my absolute favourites because it is so easy and only requires two steps – blending and freezing. In addition to the fantastic taste and creamy consistency, they are full of living enzymes and nutrients since these brownies are not baked in the oven. Exposing your food to 200 C destroys many its valuable components. This is just another reason to integrate more raw foods into your diet – and this recipe proves that HIGH CARB and RAW can be a luscious combination.

On top of this, I personally like ice brownies more than baked brownies. I don’t know what it is but I love cold, creamy things. That feeling of tender, cold, delicate chocolate brownies melting on your tongue is transcendental. You can literally feel the flavonoids and other happy hormones shoot into your system instantly brightening up your mood. So you take another one to repeat the process. And another one. And another ten. Until you feel amazingly positively satisfied. Not stuffed, just incredibly satisfied. Carbs rock.

Why high carb?

Our bodies function optimally if we fuel them with a healthy ratio of carbs, protein, and fat. However, most cake recipes, especially raw vegan ones, contain a large amount of nuts and other fats such as coconut oil. Unfortunately, fats belong to those things in life, you cannot enjoy abundantly because your body can’t handle too much of it. On the other side, your body can handle large amounts of carbs very well. That is simply due to the fact that carbs are the fuel our bodies are designed to run on. Some people can handle a little more fat, some people feel better if they omit high-fat ingredients all together. I belong to those people in the middle. That’s why I added half an avocado to this recipe ? A little fat ain’t gonna hurt nobody… But a lot of fat does.

Preparation

Before you can blend your ingredients you gotta prepare a couple of things. First of all, you should soak your dates if you’re not using fresh ones. 4-5 hours should be enough. You can soak your buckwheat as well as you like – or sprout it if you have extraordinary patience. During the process of soaking and sprouting  additional enzymes are activated and your food is ‘predigested’.

I recommend using a Tupperware container with a lid for storing the brownies in the freezer overnight. Line the container with clingfilm to avoid the batter sticking to it.

Then simply blend the ingredients and fill the batter in evenly.

After a few hours or one night sleep they should be rock-hard and ready to be taken out for serving. I recommend waiting for a few minutes before cutting them in pieces because they will be too hard at first. Only let them sit outside if you want to enjoy them immediately; put the rest back into the freezer to keep them fresh and alive.

Steps

1
Done

Soak dates until soft.

2
Done

Optional: Soak, sprout and dehydrate buckwheat.

3
Done

Add buckwheat to a high speed blender and blend until you get a fine consistency like flour.

4
Done

Add the other ingredients and blend.

5
Done

Add water gradually as you blend, only as little as needed.

6
Done

Line a freezing container with clingfilm.

7
Done

Pour the batter into your container and spread evenly.

8
Done

Freeze overnight.

9
Done

Take out and cut into chunks with a big knife.

10
Done

10-15 minutes after taking them out of the freezer they will have the perfect consistency to enjoy.

11
Done

Store the leftover brownie bites in an air-tight container in the freezer.

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