May 17, 2013
1/2 cup Plain Greek Yogurt (use 1 large Banana pureed for a Vegan substitute)
1/2 teaspoon Salt
1 cup Vegan Raw Sugar (Or sweetened applesauce for a sub)
1 teaspoons Vanilla extract
1/2 cup Non-Hydrogenated Coconut Oil in it's virgin state
3 ounces Cacao or Carob
1/2 cup Gluten Free Flour Mix
Preheat oven 350F.
In a mixing bowl, mix greek yogurt and salt! Mix in sugar, or if you are substituting, applesauce. Then add the vanilla extract until full combined!
In a double broiler, place cacao and coconut oil in a glass boil, and melt over a simmering sauce pan; Constantly stirring so chocolate will not burn.
Start up the mixer again over the yogurt mixture, and while running, pour melted cacao into the yogurt mixture. Then add the flour. Mix until full combined.
Line an 8x8 cake pan with parchment, pour batter into the parchment, laying the batter evenly in the pan. Bake 20-25 minutes, or until toothpick test comes out with little brownie bits!
May 13, 2013
Also head on over to their blog to check out an interview I did with them about Figgy! CLICK HERE!
Thank you SO much Katie, and OffSwitch Magazine for having me!
May 9, 2013
1 3/4 cup Nature's Path Organic Crispy Brown Rice Cereal
1/4 cup Water
1/4 cup Vegan Raw Sugar
3 tablespoons Honey (or Agave, honey is just stickier which is better for this recipe)
3 tablespoons Non-Hydrogenated Coconut Oil, melted
Almond Butter Middle:
5 ounces Cacao
1 cup Creamy Almond Butter
3 ounces Cacao1/2 teaspoon Honey (or Agave, honey is just stickier which is better for this recipe)
4 tablespoons Non-Hydrogenated Coconut Oil, in it's original state!
1. Prepare Crispy bottom. Grease an 8x8 inch, and set aside. Pour Crispy Cereal into a large bowl, and set aside.
Pour water into a small sauce pan. Slowly add the sugar and honey, using a wooden spoon to stir until combined. Cover saucepan with a lid and let boil for 3-4 minutes. Remove from heat, stir in melted coconut oil until combined, then pour over the crispy cereal in large bowl. Quickly stir the mixture until the cereal is thoroughly coated. Pour cereal into prepared pan, gently pressing into pan careful not to push up the sides. Let cool before layering almond butter middle.
2. Once cooled, prepare Almond Butter Middle.
Using a double broiler, place cacao and almond butter into a glass bowl. Gently set on top saucepan of simmering water (1/4 cup), constantly stirring the mixture with a rubber spatula until mixture is smooth. Remove from heat and continue to stir for at least 30 more seconds, allowing for pockets to release and mixture to slightly cool. Pour mixture over the Crispy bottom, and place in refrigerator for an hour for cool.
3. Prepare Cacao Top.
Using a double broiler again, place cacao, honey and coconut oil into a glass bowl. Gently set on top saucepan of simmering water. Continuously stir until mixture is smooth and creamy. Remove from heat, stirring for at least 30 seconds to allow for cooling. Pour over the middle layer, being sure that it is completely coated. Allow to cool for 1 hour in refrigerator.
Cut into squares and dig in;