I have been volunteering at a retreat center since last week and since I have been here we have made almond milk a couple of times. The first time I made the Macaroons out of the pulp and this time I was craving a bit of chocolate so I attempted to make a delectable raw brownie. What I ended up with was a cake like texture that wasn’t quite sweet enough or chocolatey enough to be considered a brownie in my opinion. So I spread it out in a 9×9 inch glass dish and topped it with a chocolate glaze that was quite a bit sweeter. This dish reminds me of a Texas Sheet cake that I used to make with girl friends in junior high school, and brought back fond memories of sleepover days.

Sheet Cake (Base):

Almond Pulp from Almond Milk made with 2 cups of almonds
1 cup cacao powder
1/3 cup honey
1/3 cup dates
pinch salt
1/2 tsp vanilla
1/2 cup dried apple
1/3 cup coconut oil(melted)

Frosting:
1/4 cup coconut oil
2/3 cup cacao powder
2 Tbsp Honey

Directions:
1. Combine almond pulp and cacao in a food processor.

2. Add remaining ingredients and process until the  dried fruit is finely chopped or the mixture begins to clump together and form. (To melt the coconut oil, pop it into the dehydrator if you have one, or warm it over a VERY LOW heat on the stove or using a double boiler method).

3. Turn it out and press into a 9×9 glass dish.

4.To start the frosting, melt the coconut oil and stir in the cacao and honey. The mixture will be pretty runny, but once you pour it over the cake mixture, place it in the fridge to set. Once the frosting cools the coconut oil will return to a more solid consistency and the frosting will be more like a glaze.

I got a picture of the LAST PIECE this morning when I got up to make breakfast so here’s a peak at what they looked like!
Your Inspired Raw Indigo Child