I’ve always thought that my culinary “niche” was baking. But the more I experiment with raw recipes, the more I realize—baking is not my niche…
DESSERT is my niche.
I love to cook (here’s hoping). I find it incredibly therapeutic, rewarding and pleasurable to create a lovely, savory meal.
But even the most fabulous savory dish cannot compare to the utter delight and satisfaction I experience when I bite into a successful, healthy dessert.
Turning our greatest health nemesis, SUGAR, into something that’ll treat.your.body.RIGHT and still make your toes curl?
That is my niche.
These are my niche.
RAW FUDGE BROWNIE CARAMEL CUPS
[I know it sounds like a lots goin’ on in this recipe, but all you‘re really working with is almonds → almond butter, coconut oil, chia seeds, cocoa powder, and dates.]
To begin: Spray a mini-muffin tin lightly with cooking spray or a smidgen of canola oil (just enough to help loosen the cups, but you don’t want your cups tasting like either!).
Alternatives: Mini-muffin liners tin liners. And you can also use a small baking dish if you want to make bars and/or don’t have a mini-muff tin.
Caramel Layer Ingredients:
*make first because requires freezing time
- 1/2 cup dates, pitted and chopped
- 1.5 tsp chia seeds
- 2 tbsp almond butter
- scant 1/4 tsp salt
Place dates in a small bowl and add enough hot water to cover. Allow to sit for 15 minutes. Drain dates and add remaining caramel ingredients to food process. Process until evenly incorporated and smooth. Place caramel in the freezer, covered with saran wrap, for 30 minutes (I just kept mine in the food processor and stuck the whole thing in there).
Now make your brownie!
Brownie Layer Ingredients:
- 1/2 cup raw almonds
- 1/2 cup dates, chopped and pitted
- 2 tbsp unsweetened cocoa powder (or more to taste)
- 1 tbsp chia seeds
- 1 tsp coconut oil
Combine all ingredients in a food processor and pulse until a sticky crumble forms. Scoop 1 tsp of the brownie mixture into the bottom of each muffin cup. Press firmly and create an even layer. Place in fridge. *You may have extra of this yumminess. Do with this as you please. I leave margin for copious nibbling.
When caramel has been in the freezer for 30 minutes, take both caramel and brownie out. Scoop 1 tsp of caramel into each cup. Flatten gently into a rounded disc that doesn’t cover entire brownie layer.
And finally, the fudgy topping!
- 1/3 cup coconut oil, melted
- 3 tbsp cocoa powder
- 1 tsp agave or honey (or more to taste)
- Pinch of sea salt
Mix all ingredients together, adding more sweetness and/or chocolate to taste. Drizzle 1 generous tsp of fudge topping over each cup, covering the surface entirely. Sprinkle a few salt crystals on each.
Cover tin with saran-wrap and place in fridge for at least an hour before extracting from tin and DEVOURING.
It would be wrong to kid you.
The complements I got on these lil’ guys made me blush. I could elaborate, but I’d rather you just see for yourself.