The following is a post from Peter’s wife, Katrina.
A few weeks ago I saw a conventional recipe for zucchini brownies and it looked really delicious but had a few ingredients I don’t eat. So, I decided to try to make a raw vegan version. I wasn’t sure how it would go. These things can be iffy…
But I’m happy to say that on the first attempt I got it! These brownies are super moist, rich, uber-delicious, and have healthy ingredients to boot.
So, without further adieu, here’s the recipe:
Tools you will need
8” x 8” glass or ceramic pan
Dehydrator with one dehydrator rack and non-stick sheet
1 cup raw organic almonds soaked overnight
8 medjool dates – pitted and soaked overnight
2 small zucchinis (approx. 1 cup when grated)
3 tbsp. raw cacao
1/2 tsp. raw vanilla
2 tbsp. chia seeds (soaked in ½ cup water)
2 heaping tbsp. raw coconut flour
A little coconut oil for the pan
1. Pour off water and divide the almonds into two parts. ¾ cup will be used to create the batter. The rest will be chopped up to give texture to the brownies – if you don’t like nuts pieces in your brownies you can leave the extra almonds out.
2. Chop the ¼ cup almonds in the food processor and put them to the side. (Keep them a little chunky.)
3. Put the ¾ cups soaked almonds, soaked and drained dates, and 1 cup raw zucchini into the food processor. This process will take a little time and patience. You want to get these ingredients into a very smooth consistency. You’ll probably have to open the food processor and use a spatula to get the ingredients off of the sides a few times like I did.
4. Once your first three ingredients are well blended start adding in the raw cacao, raw vanilla, and chia seeds. Blend these very well.
5. Add the raw coconut flour. Blend well. You can add a little more if you feel your mixture is a bit too wet. The batter should be the consistency of a thick pudding.
6. Add the ¼ cup chopped almonds by hand so they stay chunky.
7. Take a paper towel or your fingers and rub approximately a tsp. of raw coconut oil on the bottom and sides of your pan.
8. Pour your brownie batter into the pan and smooth it out until it is even in the pan.
9. Place the pan into your dehydrator at 135 degrees. (The brownies never reach that temperature.)
10. Every hour or so, take a knife and move it around the edge of the pan so the sides of the brownies lift away. After about 4 hours the top and sides should be dehydrated enough so they are slightly firm to the touch. This may take a little longer in some dehydrator.
11. Once the top and sides are pretty firm, place a dehydrator sheet with rack on top of the pan and flip it over so the brownie drops down onto the sheet. Mine fell neatly down and I just had to smooth the top out a little bit with a spatula.
12. Place the upside down brownie on the dehydrator sheet back in the dehydrator. After about 2 hours gently cut the brownie into sections so the sides can all get dehydrated.
13. Turn the dehydrator down to 115 degrees and let the brownies stay in another hour or two – until they are the consistency you like.
These slightly warm brownies were over-the-moon delicious. And the pieces we didn’t eat I put into the refrigerator. They kept well for over a week. So you can eat them warm or cold. I highly suggest eating them with some fresh berries like you see here.
So enjoy making (and eating) your raw zucchini brownies. And let me know what you think about them in the comments below.