Idiomas disponibles
Idiomas disponibles
Jason
Wrobel
Superfood Brownie Mix
8 cups raw pecans, soaked for 8 hours & dehydrated for 24
hours, until crisp
1 1⁄2 cups dates, pitted & packed
1 1⁄2 cups raw cacao powder
1⁄2 tbsp. Vitamineral Green or other green superfood powder
1⁄2 tbsp. maca powder
1⁄2 tsp. Himalayan Crystal Salt or Celtic sea salt
1⁄4 tsp. shilajit powder
1/2 tsp. ground cinnamon
1⁄2 cup dried goji berries, reserved
1 tsp. ground vanilla powder
1 cup crushed raw pecans, reserved
Warm Fudge Sauce
2 3⁄4 cups clear raw agave nectar,
coconut palm nectar or Jerusalem Artichoke inulin
1 cup raw cacao powder
1 1⁄4 cup extra-virgin raw coconut oil
1⁄4 cup raw cacao butter
1⁄4 cup mesquite powder
1⁄4 tsp. Himalayan Crystal Salt or Celtic sea salt
Jason Wrobel is a world-renowned leader in
organic raw vegan cuisine, culinary education
and epicurean entertainment.
on radical simplicity and artful presentation, he
imbues his ecstatic raw food creations with the
energy of fresh, local, organic produce and the
healing properties of raw superfoods, which have
rendered his dishes hands-down favorites among
celebrity clients, and regular folk alike. Jason is
also the host of the first longevity cooking show
on television, How to Live to 100, which debuted
on The Cooking Channel in January 2013. His
DVD, Simple Vegan Classics, is an international
bestseller, which teaches people how to prepare
easy and nutritious raw vegan foods. He is also the
host of The J-Wro Show®, on YouTube, showcasing
healthy recipes, lifestyle transformation tips and
culinary comedy. www.jasonwrobel.com
For the Brownies:
In a large mixing bowl, soak the pecans for a minimum of 8 hours. Drain the
water, rinse the pecans in fresh water and use your Excalibur dehydrator to
dehydrate on Paraflexx® sheets for 24 hours, until crisp and dry to the touch.
In a large food processor, pulse the pecans into medium-size crumbs, until
mealy. Be sure not to over process, as the pecans can break down easily
and become pecan butter. Add the dates slowly into the mixture and
process until very well combined. The mixture should be somewhat cakey
– a slightly moist batter with a little texture. Add the raw cacao powder,
Vitamineral Green, maca, sea salt and shilajit powder and process. Once
ready, the mixture should begin to "ball up" in the food processor as the
raw cacao powder becomes well incorporated. Take the brownie mix out
of the processor bowl and add to the baking dish. Spread the mixture
evenly into the baking dish and fold in the reserved pecans and dried
cherries. Mix with your hands. Press with even, medium pressure to make a
flat, even distribution of the batter. Chill in the refrigerator for 30 minutes to
1 hour to set the brownie batter. Once set, cut the brownies to the size you
desire. If you want warm brownies, place them in the Excalibur dehydrator
at 118˚F/48˚C for 20 minutes to warm.
For the fudge sauce:
Add the agave nectar and coconut oil to a high-speed blender and blend
until very smooth. Add the remaining ingredients, except the cacao butter,
and blend again. Once an ultra-smooth consistency is attained, add
the cacao butter (either solid of liquefied) and blend again. Place in the
Excalibur dehydrator at 105˚F/40˚C for 10 minutes before serving with the
Superfood Brownies. *Yields 16-20 medium brownies (Standard 9x13 baking
dish)
Recipe Variations:
Instead of dried goji berries, try golden berries, mulberries or black cherries
for an extra superfood nutrient kick OR substitute dried organic pineapple
or mango for tropical tango brownies. Experiment and play, baby!
FUDGE BROWNIES
With a focus
