There’s an old saying that you may have heard of:
When you’re wearing rubber boots, you’d best not stroke a pumpkin.
Wait, no. That’s not right. I meant:
If it ain’t broke, don’t fix it.
Yes. That’s more like it.
In keeping with that [second] quote, you might be wondering why I took the most popular recipe on my blog, my Raw Brownies with Chocolate Icing of Pure Amazingness, and adapted it.
If you are so wondering, I shall answer you with something Aristotle once said (according to Plato, I suppose):
Change in all things is sweet.
Bravo, Aristotle/Plato. Changing dessert recipes is certainly sweet, and I must say that I very possibly quite exactly yes indeedy do like this version of my raw vegan brownies even better than the original.
Why do I like these better, I hear you ask? (You’re asking a lot of things today, aren’t you?)
Well, I replaced the walnuts with a mixture of pecans and almonds, and everyone who’s anyone knows that pecans and almonds are far more magnificent than walnuts.
I also switched out the cocoa for carob, but if you aren’t a fan of carob’s uniquely nutty and malty flavour, I recommend sticking to cocoa in the recipe below.
Mostly, though, the reason that these raw vegan brownies with carob maple icing are potentially more wonderful than what you’ve seen and tasted before is that I swapped the honey for maple syrup. After all, as they say:
Maple syrup is the most delicious of all the syrups.
Enjoy, my fabulous shimmering friends! I can’t express enough the utter scrumdiddlyumptiousness of this here creation. The nutty, rich, caroby-chocolatey, caramel-esque, maple-swooning, tinglingly-smoothly-silky-on-top, dense-yet-succumbingly-sweet-below, fills-your-senses-with-glee flavour of this raw vegan brownie with carob maple avocado icing is simply the best. Better than all the rest. Better than anyone, anyone I ever met. (Wait, where was I?)
Raw Vegan Carob Brownies with Maple Syrup Avocado Icing
Adapted from my Raw Brownies with Chocolate Icing of Pure Amazingness
- 2/3 cup (70g) pecans
- 1/3 cup (40g) almonds
- 1 cup (150g) medjool dates, pitted
- 1/3 cup (30g) carob powder (or cocoa)
- 1 avocado (mine was equal to 140g avocado flesh)
- 40ml (2 tb) maple syrup
- 30ml (16g) carob powder (or cocoa)
- 2 tsp vanilla extract
- pinch salt
- 1/2 tsp cinnamon
1. Combine pecans, almonds, dates, and the 1/3 cup of carob powder in a food processor and process until the mixture is finely chopped and well combined (or “looks like potting soil”). Pat this into an 20cm (8inch) square pan. (To be honest, mine only took up about 3/4 of the tin. Just pat it out to the thickness you want.)
2. Clean the food processor to ensure no stray nut fragments get in your icing. Then scoop in your avocado, maple syrup, the 30ml extra of carob powder, vanilla extract, pinch of salt, and cinnamon. Process until smooth, thick, and luscious. Adjust to taste with more maple syrup or carob, if needed (this may depend on how big your avocado is).
3. Spread the icing over the brownie base, then put in the freezer for about an hour to set before cutting into squares. Store in the freezer, but try to take each brownie out of the freezer for about 15 minutes before you eat it. The flavours come through best when the brownie (and icing) have been able to thaw a bit. And you want the best, don’t you? Better than all the rest? Better than anyone… (Wait, where was I?)