chocolate brownie » Loving Superfoods

Chunky Raw Ice Cream

Chocolate Peanut Butter Chunky Ice Cream

One of my persistent cravings is for chocolate peanut butter ice cream and almost any flavor of Ben & Jerry’s chunky styles of ice cream.

I whipped this up the other night and it sure satisfied! The ice cream base was a little runnier than what you’d buy in a store, but I wasn’t willing to wait for it to harden by putting it in the freezer.

Here’s how it all came together:

2 frozen bananas

1 Cup Coconut Milk

1 tsp Cacao Powder (heaping tsp)

1 tsp Carob Powder (heaping tsp)

1 tsp Vanilla Agave Nectar

1 Tbsp Peanut Butter (or Almond Butter if you require your dessert to be 100% raw)

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Blend all ingredients above until smooth. Pour into a bowl. Add dollops of peanut butter into the bowl and broken bits of Best Brownies Ever (these are always present and ready in our house now). Enjoy!

Best Brownies Ever

I’ve been playing with the recipes for Chocolatey Chocolate Brownies and my Happy Bars (Energy Bars) and the combination of the two has resulted in what we now call the Best Brownies Ever! We’ve been eating these non-stop, all day long, for the last month. Ohhh so grateful!

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Here’s the new and improved recipe*:

3 Cups Brazil Nuts

1 tsp Sun Fire Salt

3 Cups Dates

2 Tbsp Vanilla Extract

1 Cup Carob Powder

1/4 Cup Cacao Powder

1/4 Cup Mesquite Powder

1 Cup Hemp Seeds

1/4 Cup Bee Pollen

3/4 Cup Chopped Walnuts or Pecans

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Raspberry Frosting For Brownies and More

I made a Chocolate Raspberry Cake for my birthday this year and while it tasted really good, it was a LOT of work. Wow, I needed a massage after all of that stirring of dates and nuts together. Clearly the makers of that recipe have one of those electric mixer bowls that you can just leave on for extended periods of time.

The good news is, the raspberry frosting from that cake recipe is really easy to make and really yummy (many thanks to the Sweet Gratitude recipe book). I highly suggest you make the Chocolate Brownie recipe and then use this Raspberry Frosting as the topping (in place of the chocolate icing). Wow! What a great combination! And of course, you can apply this raspberry frosting to anything that could use a little extra tastiness – like your fingers!

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Raspberry Frosting

1.25 Cups Cashews (soaked and rinsed)

1.75 Cups Raspberries (fresh or frozen)

6 Tbsp Vanilla Agave Nectar

1/4 Cup Almond Milk

2 Tbsp Lemon Juice

1/2 Tbsp Vanilla Extract

1/8 tsp Sun Fire Salt

1.5 Tbsp Lecithin

1/2 Cup Coconut Oil

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Chocolatey Chocolate Brownies

This is my new favorite when I crave chocolate chewyness (sorry chocolate cake recipe, this one wins out). I’ve taken a recipe from Ani Phyo’s awesome recipe book, Anis Raw Food Kitchen, and I’ve altered ingredients to make it taste like chocolate brownies with chocolate icing on top. Mmmmm!

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Brownies (fills a 9×12 pan)

3.5 Cups Brazil Nuts

1 tsp Sun Fire Salt

3 Cups Dates

2 Tbsp Vanilla

1.25 Cup Cacao Powder (or use Carob if you prefer)

1/2 Cup Mesquite Powder

1/4 Cup Tocotrienols (also known as “tocos”)

3/4 Cup Pecans or Walnuts – chopped (I like brownies with nuts)

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