What will 2012 bring?Posted: December 30, 2011
Can you believe 2011 is almost over? This year has been quite eventful and I think 2012 will be no different. Want to know why?
We’re moving to Boston!
That’s right – we’re packing up our London flat and hopping back across the pond to set up a home in the Boston area. We are hoping to make the move in early July, Phil’s visa pending. This has been in the works for some time now and a plan we decided on pretty early in our relationship. I will still be able to practice as a Nutrition Consultant, write blog posts here, and cook even more exciting recipes.
I’m so excited to be close to family and friends again and start a new chapter with Phil. At the same time, I know we’ll miss our UK friends and family too – but after moving to London from San Diego, Boston doesn’t seem so far! This New Year’s Eve, we will be celebrating all the wonderful things to come. So what better way to ring in 2012 than with a plate of delicious raw brownies??
I’m dubbing these Raw Nutella Brownies, since they have that chocolatey hazelnutty flavor the spread is famous for. As a high school student, my breakfast usually consisted of white toast thickly spread with Nutella. I shudder when I think of it now! I’d rather have one of these for breakfast – at least there would be some nutritional benefits to it!
Whatever time of day, if you have cause to celebrate, whip up a batch and indulge in these nutty rich brownies. And if you’re a New Englander, I’d love to hear from you – any great holistic health professionals, restaurant recommendations, or natural foods stores you love in the area?
Raw Nutella Brownies
Makes 12 brownies
- 1 1/2 cups hazelnuts
- 1/2 cup raw cacao powder
- 1/2 cup shredded coconut
- 1/2 tsp vanilla powder
- 1/2 tsp sea salt
- 2 cups dates
- 3/4 cup coconut oil, melted
- 3 tbsp raw cacao powder
- 2 tbsp raw honey or agave nectar
- Prepare the brownie base by combining the hazelnuts, 1/2 cup cacao powder, shredded coconut, vanilla powder, crystal salt, and dates in a food processor and blitzing until sticky and dough-like. Press into a rectangular baking dish, smooth the surface, and place in a freezer.
- Make the topping by whisking together the melted coconut oil, 3 tbsp raw cacao powder, honey or agave nectar, and a pinch of sea salt. Pour over the chilled brownie base and place back in the freezer for at least an hour to set the topping.
- To serve, allow to defrost slightly before slicing – keep in the fridge or freezer to ensure a solid topping!