The Raw Vegan Chocolate Brownies

by Anda Mtshemla

Valentine’s Day is upon us and with this Raw Vegan Challenge I inflicted on myself (because some days, it truly is painful), I’m thinking “Yikes, I’m going to be alone, eating cold food,” not that I have anyone to eat my uncooked meals with on any other night. There was just no way; I had to come up with something to treat myself!

When I originally started working on this recipe, I thought to use Agave or Maple Syrup to sweeten this decadent treat but the dates on their own added the perfect sweetness and gave the fudgy flavour we all love in brownies!

PREP TIME: 30mins  COOK TIME: Overnight/6hours  MAKES: 24

You will need:

1 cup sweet potato, grated
1 cup coconut/almond flour
1 cup dates (soaked, if they are dried dates)
1 cup cacao powder

Method:

Line a baking pan with baking paper and set aside

Place sweet potato and dates into a food processor and blend until combined

Add flour and blend again until well combined

Add the cacao powder and blend until combined

Fill the lined pan with the mixture, which should resemble cookie dough, and press until even all around

Place in the refrigerator or freezer for at least 3 hours to set

Once set, cut as desired and serve with fresh fruit or vegan ice-cream

image

Raw vegan chocolate brownies served with fresh strawberries

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The Mushroom Ceviche

by Anda Mtshemla

On my very first evening eating a raw vegan diet, I tried to think of well-known recipes that are enjoyed raw anyway and popular South-American dish, ceviche, was amongst the first things that came to mind. Typically made with fish, onions, and tomatoes, ceviche is marinated in fresh lemon and lime juice which changes the proteins in the fish and essentially “cooking” it.

I’ve used the same technique, replacing the fish with mushrooms, making it vegan-friendly. On any other occasion, I may have eaten the ceviche with a tortilla but for 24Karrots’ Raw Vegan Month, I swapped those out for some crunchy cos lettuce and added a few toppings for extra flavour. The result was fresh, flavourful and delicious!

PREP TIME: 25mins  COOK TIME: 0mins  MAKES: 1 serving

You will need:

Juice of ½ lime

Juice of ½ lemon

½ teaspoon Himalayan rock salt

1 red onion, sliced

1 cup mushrooms, sliced

toppings (optional):

cucumber

tomato

freshly chopped coriander

garlic, minced

Method:

Place the mushrooms and onions in a glass or ceramic bowl

Pour the lemon and lime juice over the mushroom and onion mixture and add salt

Allow to sit for 20 minutes

Once ready, scoop the mixture into the cos lettuce and add toppings if desired

 

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Mushroom ceviche served on a cos lettuce leaf