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When you think butterfly pea powder or Blue Ninja you likely imagine all things blue…
but did you know that if you add a touch of lemon juice, it transforms into a beautiful bright purple!?!
Today we bring you a very simple raw brownie recipe with delicious vegan cream cheese frosting. It’s a vibrant and delicious treat that can help brighten any day.
Raw Purple Butterfly Pea Brownies
Preparation Time: 20 minutes
Cook Time: None!
Servings: 6
INGREDIENTS
For Raw Brownies
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200g pitted Medjool Dates
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100g ground almonds
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120g walnuts or pecans
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40g raw cacao powder or cocoa powder
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1 tbsp cashew butter
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1 tbsp coconut oil, melted
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Pinch of salt
FOR THE ICING
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150g firm tofu
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60g soaked cashews, drained*
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30g coconut cream, from the top of a can of chilled coconut milk
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80g coconut oil, melted
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2 tsp lemon juice
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1 tbsp Blue Ninja
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½ tsp beet powder; to make a deeper richer purple colored icing, optional
DIRECTIONS
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Line a 6-inch square tin with baking paper. A loose-bottomed tin makes it easier to remove the brownies.
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Blend together all raw brownie ingredients together in a food processor. (You can use a blender but it is a little more tricky when it comes to removing the end product)
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Press raw brownie mixture into your prepared tin, spread, and pack down evenly using the back of a spoon or your fingertips.
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Place into the fridge to firm up while you make the topping.
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Blend together all icing ingredients in your high-speed blender. This can be done in your food processor, but you won’t achieve the same super silky consistency. Trust me, it’s worth having to clean two different appliances!
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Place into a bowl and put the frosting into the fridge alongside the brownies to firm up for a couple of hours or overnight.
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Spread icing over brownies, remove from the tin, and slice into 6 hunky chunks. Sprinkle with some coconut flakes and cacao nibs if desired.
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Store in the fridge for up to three days or freeze for up to one month; thaw at room temperature for 30 minutes to one hour depending on the climate, before serving from frozen.
