Let’s face it, February is the month of love….of chocolate. If you are a chocolate lover, chances are you are a brownie fan. I know I am. So coming up with this super delicious, healthy and raw alternative to a classic, was such a fun and happy time for me. Moist, fluffy, sweet and chocolatey, this little nugget of delight did not last very long in my house. While these are healthy, I still serve them to my family as a special treat. My daughter was delighted to find one in her lunch box 🙂 I always try and find new things to do with my leftover almond pulp as I make so much almond milk. This was a fun recipe to come up with. 
Ingredients:
- 3/4 cups almond meal (left over from making milk, but using ground raw almonds will work too)
- 1/4 cup psyllium husk
- 1/4 cup cacao
- 3 TBS coconut sugar
- 12 dates
- 1/8 cup almond milk
- 1/4 cup coconut oil
- 1/4 cup dried fruit (I mixed goji and mulberries)
- 1 TBS coconut shreds (for decorating)
Steps:
- In a food processor combine all the ingredients, except for the dried fruit,until well combined
- add dried fruit and pulse a few more times
If you do not have a dehydrator, you can make these in the oven: put on a baking tray at 200*F for about 1hour. Test the consistency to see if it’s to your liking, leave in longer if need be. I have never made them that way but since these are good even before going in the dehydrator, I think the only you could really screw these up is by burning them 🙂
- scoop into balls on a dehydrator mesh screen
- dehydrate at 105*F for about 6-8 hours or until desired consistency. I like mine firm on the outside and slightly moist on the inside.
- Dip in some chocolate sauce and top with shredded coconut
Pamplemousse 