Raw Cacao Macaroon Brownies

*****This Recipe requires a Dehydrator*****

(Makes 15 Bites)

1 Cup RAW Organic Almonds

3/4 Cup Barley Flour (ground some dry barley into powder)

2 Tbsp Cacao Powder

2 Tbsp of RAW Cacao Nibs

1 Tsp Freshly ground Cinnamon

3 Tbsp Organic Coconut Oil

½ Cup RAW Organic Coconut Flakes

6 Soaked- pitted Medjool Dates

1 Tbsp Organic RAW Agave

3 Tbsp of Water (preferably water used to soak Dates)

Preparation

1. Mix your ingredients in 7-cup food processor until it achieves a dough-like pliable consistency.
2. Scoop our Brownie mix w/ a spoon and roll in a ball with hands. [I love to use my hands to bond with the RAW foods; if the brownie mix sticks to palms, simply spoon it off and keep shaping balls]
3. Place Macaroon Brownie balls on Excalibur Dehydrator sheet and place into dehydrator at 115 degrees
4. Dehydrate for 2 hours then shape balls into squares w/ fingers (optional).
5. Put back into dehydrator for another hour and a half.

Now onto the icing. If you prefer to leave this part out then eat them as is! Yummy :)

Making the RAW Cacao Drizzle (“Icing”)

1 Tbsp of Cacao Powder

1 Medjool Date

1 Tbsp of Coconut Oil

1 Tbsp of Organic Maple Syrup

1 Tbsp of Water (Maybe two for a thinner drizzle)

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1. Mix icing ingredients together in a Magic Bullet Blender.
2. Let it sit until Macaroon Brownies have finished dehydrating.
3. Remove Macaroon Brownies from the dehydrator and spot the tops with 1 Tsp of RAW drizzle.
4. Let brownies refrigerate for 1 to 2 hours- Enjoy! J