Happy New Year’s Eve!
The holiday season is my favorite time of the year, mostly because my whole family gets together. I love being around my family! I have 4 siblings and 3 nieces, so it is very special when we can all get together! The best part of Christmas this year was watching how excited my nieces were.
This is Christmas morning:
These are raw carob brownies:
When my family gets together, I love to make yummy food for everyone to enjoy. It is so satisfying to hear the ooos and awws when they taste it!
Raw Carob Brownies:
- 2 cups toasted almonds
- 1 1/2 c dates (soaked if very hard)
- 3 T carob powder
- 1 t vanilla
- 1/4 t cinnamon
- 1/4 t salt
- 1/2 c coconut butter (not oil) or another nut butter (I used half coconut butter and half peanut butter)
- 2 T maple syrup
- 2 T carob powder
- peppermint extract (optional)
In a food processor, puree the dates adding a small amount of water if needed. Remove the date paste and add the almonds to the food processor. Process until very fine, like sand. Add the date paste and remaining brownie ingredients and process until the mixture easily sticks together when pressed between your fingers (you may need to add 1 T of water). Press the brownie mixture into a parchment lined square 8×8 or 9×9 dish and place in the freezer. Melt the coconut butter until soft and thoroughly mix the frosting ingredients. Spread frosting onto the brownie and return to the freezer for 2 hours or in the fridge for 4 hours. I topped the brownies with dried cranberries and cashews, mostly just for color.