Spa Life E-Magazine Winter 2014 13
Grind almonds very well in a food processor and chop the dates. Slowly add the dates, cacao, pecans and salt to the food processor. Continue to grind until everything is fine. Add the vanilla slowly and then gradually add the desired amount of water. Pulse after each addition. When the mixture holds together well with your hands it is ready. Line an 8x8 pan with plastic wrap and evenly press in the mixture. Cool in fridge for 1-2 hours and enjoy. You can also add your favourite vegan “ice cream”, for a little more pizzazz…
Gluten Free Brownies
325 g dark chocolate, chopped
4 eggs
1 cup unsalted butter
1/3 cup whipping cream
1 cup sugar
1/3 cup cocoa powder
1/4 cup white rice flour
1 tbsp vanilla
1 cup pecan pieces
In a double boiler, melt chocolate, butter and cream, stirring consistently until well blended . Remove from heat and let cool slightly.
Preheat oven to 350. Beat together eggs, sugar, cocoa. Gradually add rice flour and vanilla. Continue mixing and add in cooled chocolate mixture and chopped pecans. Empty into 9x9 pan, lined with parchment paper. Bake for 28 -35 minutes. Let cool in pan and enjoy!!