Pomegranate Chipotle Brownies!
Raw Pomegranate Chipotle Brownie Bites
Brownies:
2 cups almond meal*
3 cups dried shredded coconut
1 cup sprouted, dehydrated buckwheat (or additional almond meal)
1 cup raw cocoa powder
2/3 cup raw agave nectar or honey
2 small apples, diced
1/4 tsp sea salt
1 1/2 tsp chipotle powder
1 cup pomegranate seeds, plus more for garnish
Frosting:
1/2 cup raw cocoa powder
1/2 cup raw agave nectar or honey
1 Tbsp raw coconut oil
1 tsp pure vanilla extract
a large pinch sea salt
To make brownies, combine almond meal, coconut, buckwheat and cacao powder in the food processor and process until finely ground. Add agave nectar, apples, sea salt and chipotle powder and process until very smooth like brownie batter. Place batter in a bowl, and mix in 1 cup of the pomegranate seeds. Place batter on a teflex lined dehydrator* sheet, spread out into a rectangle about 1 inch high and dehydrate for about 12 hours, then flip over (carefully using another flat cutting board or something to assist) and dehydrate another 4 hours or so until the brownies are firm, but still fudgy in the middle. Flip back over and place on a flat surface.
To make frosting, whisk together all ingredients until smooth and the consistency of frosting (if too thick, add a little more agave nectar, if too thin, a little more cacao powder). Spread the mixture over the brownies and refridgerate for about an hour. Cut into 1 inch squares, and top each square with a few pomegranate seeds.
*If you do not own a dehydrator, you can make these in the oven at the lowest possible temp. Just place on a lined baking sheet, and bake for about 6 hours, then check them as they will take less time.
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