Vegan Dessert Recipes, Part 1

The first of several recipes submitted by HVS members for last weekend's vegan desserts class...

REALLY! ONE BOWL BROWNIES

2 cups raw walnuts (unsoaked)
1 cup almonds (unsoaked)
1/4 cup hemp seeds
1/8 tsp. salt
16 pitted, lightly chopped dates
1/3 cup cocoa (or raw) powder
1/3 cup carob powder
1 cup dried cherries (or raisins)
1/4 cup raw cacao nibs (optional)
2 tsp vanilla flavoring
2 tsp filtered water

Place the nuts and hemp seeds in a food processor fitted with the S blade and process until coarsely chopped. Remove 1/2 cup of the nuts and set aside in a small mixing bowl. Add the salt to the food processor and process until the nut are finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa and carob powders and process to incorporate. Add the chopped nuts and seeds, dried cherries (or raisins), optional cacao nibs, vanilla, and water and process briefly, until just mixed.

Pour the mixture evenly into an 8-inch glass baking dish and press down with your hand to compact. Cover with plastic wrap and refrigerate for about an hour, or until firm to touch, and then cut into squares.

Covered with plastic wrap in the refrigerator, these brownies will keep for 5 days or for 2 weeks stored in the freezer.

Submitted by Valerie McGowan. Modified from a recipe in "Raw for Dessert" by Jennifer Cornbleet