Hello everyone!! I’m super excited today because it’s Tuesday, and that means RYAN’S COMING HOME!! He’s been off skiing in Banff for the past week, and I’m so excited for him to get back! I know, I know, it was only a week, but it felt like much longer. But to be honest, I’m grateful for the time we spent apart, because it made me realize how much I appreciate him in my life. He’s not just my boyfriend – he’s my rock, my confidante, my best friend. There’s no one else in the world who I’m as silly with. I can be completely myself when I’m around him. And there’s such an overwhelming sense of peace and acceptance when you’ve found someone who really loves you for who you are – the good, the bad, and everything in between.
But besides all that, Ryan serves another very important function in my life – he’s my official recipe tester!! This whole week, the projects I worked on just felt lackluster without someone to cook them for. It really made me realize how much of a difference it can make cooking for someone else – whether it be family, friends, or any loved one – and cooking for them with all the love in your heart. Things taste better that way, I think.
So I thought it was only appropriate that today I post one of Ryan’s favorite recipes – these raw chocolate fudge brownie bars. I’ll be honest- these little bars are straight up insanely good. They’ve been a clear favorite (out of all the recipes I’ve ever made) with everyone who’s tried them – Ryan, our friends, and my parents (none of whom are vegan). My mom’s already begged me to make them for her again. Basically, they’re little chocolatey squares of decadent heaven. This is a recipe you can’t miss, people!!
- In a food processor, add buckwheat and walnuts and process until a semi-fine meal is formed. It's okay if some of the buckwheat groats are still whole.
- Then, add in cacao, agave, and dates and process until a sticky dough is formed.
- In a small pan lined with parchment paper (I used a bread loaf pan), press crust down evenly.
- In a bowl, combine melted coconut butter, agave, and cacao powder and mix until evenly combed. Pour over crust layer into the pan. Set into freezer while you make the chocolate topping.
- In a bowl, combine melted coconut oil, cacao powder, and agave and mix until evenly combined. Pour over chocolate ganache layer and set in the freezer to harden.
- Let brownie bars set in the freezer for an hour. When finished setting, cut into slices and serve.
- Brownie bars will keep in the refrigerator for up to a week.
Quote of the Day:
All you need is love. But a little chocolate now and then doesn’t hurt.
– Charles M. Schulz