Tag Archives: chocolate

What a way to sneak in some extra protein and nutrition!  I’ve been looking for a vegan, no-bake brownie that still kept that moist, soft texture and didn’t bombard me with that bitter taste of cacao, and I’ve found it!  This is now my favorite way to sneak in lentils, hemp seeds, and cacao into my diet.  You should try it!  It’s easy to make, delicious, and hits that sweet, chocolatey spot!  One batch makes about 8 brownies.  If you can’t find these ingredients, just click them and you’ll be directed to the appropriate Amazon link.  Please note that this recipe uses cacao as opposed to cocoa, which is processed.

Ingredients:

• 1/2 cup red lentils
• 1 cup water
• 1/3 cup hemp seeds
• 1 tbsp vanilla extract
• 1/8 tsp salt
• 1 tbsp coconut oil
• 3/4 cup coconut sugar
• 4 tbsp oats, ground into flour
• 5 tbsp coconut flour
• 2 tbsp maple syrup
• 2 tbsp raw cacao powder
• 4 tbsp raw cacao nibs

1. Wash lentils, then add lentils and water into a small pot and cook, partially covered, on medium heat until the lentils have absorbed all the water (about 11-14 minutes).  Allow to cool to room temperature.
2. Blend lentils and hemp seeds until smooth.
3. Add vanilla extract, salt, oil, and sugar and blend.  Divide mixture into 2 bowls.
4. Into one bowl, add half of the oat flour, coconut flour, maple syrup, cacao powder, and cacao nibs and stir until combined.  Layer it onto the bottom of a glass pan.
5. Into one bowl, add the rest of the oat flour, coconut flour, maple syrup, and cacao nibs and stir until combined.  Place on top of the bottom layer.
6. Refrigerate for at least an hour or freeze for half an hour before serving.  Keep refrigerated.

Ooey gooey chocolate mixed with raspberry jam???  Where can I get some?!?  Well, try these raw vegan, gluten free chocolate raspberry coconut layer bars to satisfy your cravings!  They’re easy to make and delicious!  You have a caramel-like bottom layer, then a coconut cream layer, then raspberry jam, followed by chocolate on top, to create a wonderful mesh of flavors!  This recipe calls for melted coconut oil – do not microwave the oil to melt it.  That will kill the nutrients.  Coconut oil’s melting point is only 76 degrees, so put the oil in a small container over a container of steaming hot water.

Bottom Layer Ingredients:

• 10 hazelnuts, soaked for at least 8 hours and drained
• 5 large medjool dates
• 1 tsp raw honey (or maple syrup to make it vegan)
• 1 tsp raw cacao powder

Coconut Layer Ingredients:

• 1 cup raw coconut butter
• 1 tsp coconut oil, melted (see above)
• 1 tsp raw honey (or maple syrup to make it vegan)
• 1 tsp almond extract

1 cup Raspberry Jam: Click for recipe – make at least 2 hours ahead of time.

Chocolate Layer Ingredients:

• 1/4 cup raw cacao powder
• 1 tbsp maple syrup
• 1 tbsp vanilla extract
• 1 tsp coconut oil, melted (see above)

1. Blend bottom layer ingredients in a food processor or blender.  Spread along the bottom of a glass pan.
2. Blend coconut layer ingredients in a food processor or blender and spread on top of the bottom layer.
3. Layer raspberry jam on top.
4. Blend chocolate layer ingredients in a food processor blender and pour over the top.
5. Freeze for an hour to set.  Cut into rectangles and then leave in the refrigerator.