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  • April R Roush-Stanley

RAW BROWNIES From Deliciously ELLA (2015)

Getting a head start, you know just in case I fall behind and can’t do a weekend for whatever reason, I can still reach my overarching goal of 52 recipes within a single year 😇


Anyway, I know it’s also a little bit of a ‘cheat’ because it isn’t really baking, but I still think it counts for GF Deliciousness and I am starting slow. Also it has the bonus of also being healthy AND Vegan!


Made December 16, 2020 and ‘reviewed’ 12/17/20


Pictures of the book and my success (or failure) below at the end along with a proper citation for the book.


So to start I feel I should mention that I adjusted the recipe (which is something I do as a slightly creative person), just a little, having tried to make this twice before. The first time I made it (over a year ago), it did turn out okay and was tasty, but nowhere near as smooth as hers and really heavy on the dates. The second time I made it, I don’t know what happened but it was worse than the first time. This time I not only adjusted what I added, but how I added it.


I do not have a super high powered food processor, which she does mention is an important factor in making this and other recipes; however, we don’t have the money to go buy a really nice one so this has to do for now.


For starters, I added in 2 tablespoons (Tbsp) of raw cacao nibs and dusted them (mostly), then added in the pecans and gently chopped but not too much. I then removed them from the food processor and added the dates (21 in fact, 16 medjool and 5 regular -just what I happened to have). Also, I should note that I had kept my dates in the fridge prior to starting (every time I have made this, to keep them fresh) and this time I had taken them out in advance in order to chop them at room temperature, and I think it made a HUGE difference!


Once the dates were smushed and chopped, I measured out my 2 (not 3 -because I added raw cacao nibs) Tbsps of cacao powder, and added in 1TBsp of melted coconut oil as well as the 2 Tbsps of Maple Syrup (see below for that) added them plus the slightly chopped pecans and cacao nibs back into the food processor and blended until it all became one amazingly sticky and well mixed glob -highly technical baking term btw.


Then, in my glass 8 1/2 x 8 1/2 pyrex dish that I had no need to grease/oil or flour, I spread the brownie into shape and let sit until dinnertime. It turned out SoOoOoOo well! My husband LOVED it and so did I -I cannot wait to make this and bring it over to someone’s house, yum!


Also note that we had these after settling at room temperature and they were delicious, after having tried them a day later and post refrigeration, they were just as tasty but with a firmer texture making them easier to physically hold and almost brought out more subtle flavorings than the previous day at room temp. I particularly enjoy the gooy contrast to the crunch of the remaining cacao nibs. I think next time I might add some cinnamon, or perhaps all spice...

To recap on what I changed in the ingredients: I added 2 tablespoons of raw cacao nibs and adjusted the cacao powder to 2 rather than 3 tablespoons. Also, I added 1 tablespoon of melted coconut oil and, to top it off, I did add the optional 2 Tablespoons of Maple syrup but I added one Tbsp of raw dark amber and one of a flavored salted caramel which really matched the coconut oil and cacao nibs BeAuTiFuLlY! Felissimo!


I hope you appreciated my review as well as my adjusted technique, especially if you have a simple food processor like myself. Thank you and enjoy!


Woodward, Ella. (2015). Deliciously ELLA. Great Britain: Hodder & Stoughton.



Enjoy and Be Well,


April RRS

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