Raw Paleo Brownies with Chocolate Mousse Frosting

It was like waking up from a dream. I took a bite of a chocolate-coconut date bar, and then another: these are amazing, I remember thinking. I was a sophomore in college and it was the first time I had made something like this. Up until that day, it was all brownies and cookies for dessert (an occasional cupcake thrown in). Something had inspired me to make a healthy version (not really sure what). It was easy, something that I remember being surprised by. Honestly, it was easier than making regular brownies, because all I had to do was pop everything in the food processor and press it into a pan.  

Chocolate-coconut bars were the first “real food” dessert recipe I think I ever made, intentionally at least. It was revolutionary, as evidenced by this blog. Today, fruit and nut bars are a dime a dozen at the grocery store and even more easily found online, but this recipe still stands out at me as “the one.”  

Over the years I’ve mixed things up, trying out different nuts, drizzling the bars with chocolate, or the ultimate treat: topping them with an avocado mousse frosting and a sprinkle of cacao nibs These are decadent. They are a fruit nut bar that feels like so much more. They are rich and sweet but honest and whole, still made only with clean ingredients. After you eat a bit of this bar, you’re going to feel the difference: it tastes like a guilty pleasure but there’s no crap in there!  

Raw Brownies with Chocolate Avocado Mousse Frosting

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

The chocolate-coconut bars are easy to make and no-bake! They get the ultimate treatment with a layer of creamy chocolate mousse frosting.

Serves: 9   |    Total Time: 20 minutes

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Ingredients:

• 1 cup dried, pitted dates (I used med jool)
• 1 cup dried figs (remove stems)
• 1/2 cup desiccated coconut
• 1/4 cup unsalted cashews
• 1/4 cup cacao nibs
• 1/2 cup unsalted pecans
• 1/4 cup cocoa powder
• 1/16 teaspoon salt
• 1/4 teaspoon vanilla extract


For the frosting:
• 1 ripe avocado (or 1/2 of a very large avocado)
• 1/4 teaspoon vanilla extract
• 2 tablespoons melted coconut oil
• 1/4 cup honey (try 2 tablespoons if you prefer a lesser that is not very sweet, you can always add more as you go)
• 1/4 cup cocoa powder
• 1/16 teaspoon salt
• 1/4 cup cacao nibs for topping brownies

Directions:

1. Place dates, figs, coconut, cashews, pecans, 1/4 cup cacao nibs, 1/4 cup cocoa powder, salt, and vanilla extract into the bowl of a food processor. Pulse until stick crumbs form and begin to climb together. When you pinch the mixture between two fingers, it should easily stick together.
2. Fit a 9x9 pan with parchment paper and pour fruit nut mixture into pan. Use your fingers to press the mixture into a single, even layer. Cover and place in fridge.
3. Now, make the frosting: Place avocado, vanilla extract, coconut oil, honey, cocoa powder, and salt in the bowl of a high-speed blender (you can use a food processor, but you will need to scrape the sides frequently to get everything incorporated well). Puree mixture, scraping the sides of the blender as you go to ensure everything is incorporated and no green chunks of avocado remain. Feel free to taste for sweetness and add more honey as desired.
4. Once frosting is completely smooth, spread in a single layer over the brownies. Sprinkle with cacao nibs and allow to set in the fridge for 30 minutes. Slice into 9 squares and serve, or cut into small 1-inch bites if you prefer.

Lady Grey Tea Dark Chocolate Truffles

The afternoon feels long and slow today. My desk by the window is letting a warm (slightly too warm) light in, despite a howling wind on the other side. I'm not one to let sleep go by the wayside, so despite a full nights rest, I'm feeling rather drowsy. 

I reach for a bag of tea, and heat up some water. It's too late for coffee, but tea and a truffle will wake me up a bit (that's the hope, at least). I grab a truffle, and take a bite. 

With the chocolate still in my mouth, I take a swig of tea, and let its warmth melt the truffle in my mouth. It is rich, but there are light notes of flowers and bergamot. This is probably the perfect time to enjoy a truffle: a moment when you have nothing to think about other than what it tastes like. 

I've made these truffles twice this month and am going to keep making them. They appeal perfectly to my inner chocoholic but are simple, and easy to put together... just watch below! They're the perfect last minute Valentine's Day gift (that's today!!) or indulgence for your every day (that's tomorrow!)

Happy day to everyone! 

P.S., I'm still super new to this video thing! What do you guys think? Do you like seeing Foraged Dish recipes in video form? Any tips or suggestions? 

Lady Grey Tea Dark Chocolate Truffles

Paleo, Primal, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Lady grey tea lends a faint but floral note to these truffles.

Yields: 16   |    Total Time: 60 active minutes

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Ingredients:

• 1/2 cup cream
• 2 tablespoons butter
• 2 tablespoons loose leaf lady grey tea (you could also use 2 tea bags )
• 1/16 teaspoon salt
• 8 oz semi-sweet chocolate (chopped up bar or chips; I have used Guittard and Ghirardelli and they are both great!)
• 1/2 teaspoon vanilla
• 1/2 cup cocoa powder

Directions:

1. Heat cream over medium heat while stirring continuously until it begins to simmer. Remove from heat, add tea and stir. Allow to sit for 5 minutes.
2. In a medium-sized mixing bowl, combine chocolate, salt, butter, and vanilla. Strain cream through a fine-mesh sieve into the mixing bowl. Allow the warm cream to warm the chocolate by letting it sit for 5 minutes.
3. Use a spatula to stir the mixture until it is smooth. If needed, heat the mixture in the microwave at 10 second intervals to melt the chocolate further. After stirring for about 10 minutes, you should get a thick, glossy ganache. Scrape mixture into a tupperware and place, covered, in the fridge for at least 1 hour.
4. After chilling, the ganache should become firm, but remain somewhat malleable. Use a spoon and your hands to roll the ganache into spheres.
5. Pour cocoa powder in a bowl or deep plate and toss each truffle in cocoa. Serve immediately or store in an air-tight container in the fridge.