Raw Vegan Fudge Brownies by Chef Miranda Martinez   
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(For all ingredients, please use organic versions if available)
16 Medjool dates
1 cup agave
2 tablespoons vanilla extract
2 pinches pink sea salt
4 tablespoons water
⅔ + ⅔ cups raw cacao powder
2 tablespoons coconut butter or coconut oil
3 cups walnuts

  1. Pour the walnuts in the food processor
  2. Add the dates
  3. Add a cup of cacao powder
  4. Add a pinch of salt
  5. Process this for a few minutes until the side starts sticking up over the mix
  6. Add 1 tablespoon of vanilla
  7. Add 4 tablespoons of water
  8. Process until the sides start sticking up
  9. Pour it into glass baking pan and press it down into the dish with a spatula
  1. Pour the 1 cup of agave nectar into the blender
  2. Pour the cacao powder
  3. Add the vanilla
  4. Add a little bit of salt
  5. Add the coconut butter
  6. Blend it
Serving and garnish
  1. Put the fudge on top of the brownie (with a spatula we make sure that it’s well distributed)
  2. Put it in the freezer for about 20 minutes to wait until it sets
  3. Took out of the freezer
  4. Cut it
  5. Stack 2 pieces of brownie on the plate
  6. Put some raspberries on top
  7. Putting a little bit of chocolate sauce
  8. Ready to serve

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