Kitchen to Kitchen: Recipe for Raw Vegan Brownie

Gisele Adechian's recipe for Raw Vegan Brownie featured on Kitchen to Kitchen, Eposode 6 (feeds eight people)

Ingredients:​

• 1 cup cashew nuts (soaked for 2 hours, rinsed and dehydrated)
• 1/2 cup dates, pitted
• 4 tbsp raw cacao powder 
• 4 tbsp shredded coconut, unsweetened
• 2 tbsp coconut nectar or agave nectar
• ¼ tsp Himalayan sea salt
• 4 drops vanilla extract
• ½ lemon zest

Preparation Instructions:

• Add the cashew nuts to a food processor and process until it becomes crumbly.
• Add dates and process again until it sticks together
• Add the remaining ingredients and process for few seconds. Do not over process for it to become buttery.
• Pour the brownie mixture to a squared shape cookie cutter and press down firmly. 
• Refrigerate for a couple hours and eat right away or dehydrate at 115F for 3-4 hours and then refrigerate.
• Store in the fridge for 7 days or in the freezer for a month.