It seemed like my birthday extended into a matter of weeks just some time ago. I recently received a delightful message from the lovely folks at RawGuru, asking if I would like to sample a few of their nut butters, including two of their new products. Yes, by all means, I'd be quite prepared for that eventuality.
I couldn't believe my eyes and ears when they offered to send me not one, not two, but threeee (!) of their nut butters; Chocolate Tahini, Vanilla Halvah, and Dastony Sprouted Almond Butter, all of which found permanent residency on the top of my fridge (captured for posterity below).
Rawmio products are 'beyond gourmet raw vegan' and
organic. Founded on the essentials of 'pure ingredients, high nutrition,
and delicious flavors, their mission is to combine superior ingredients
with time-tested techniques to make some of the world's most delicious
treats.' I concur.
What I found most interesting is that Rawmio uses an ancient method known as stone-grinding which applies
pressure with powerful, perfectly smooth granite wheels which makes for a smooth final product.
To feast on either the Chocolate Tahini or Vanilla Halvah flavours is to take a whirlwind trip down the rabbit hole into a sumptuous dessert experience that tickles every tastebud (might I add that I'm not embellishing). The best words to describe the taste of either flavours is indeed 'heaven sent', and this was one of my most favourite raw vegan dessert experiences in recent memory.
A ready made dessert treat that is just a spoonful away makes ones Rawmio experience all the more sweeter. In fact, the spreads are delicious right from the jar, so there
isn't much to do in the way of tweaking if you want to incorporate the
product into a raw vegan dessert or add it to fruits, crepes, ice cream, chia seed pudding, nut mylk, or your favourite smoothie recipe.
The Vanilla Halvah has a consistency similar to the almond butter (to be featured in an upcoming post) and a lighter texture than the Chocolate Tahini. The ingredients, sesame seeds, coconut sugar, and vanilla, make for a spreadably (new word) sweet halvah, with the perfect hints of vanilla and coconut sugar.
The Chocolate Tahini had a consistency similar to some sort of decadent chocolate icing. The ingredients; sesame seeds,
coconut sugar, cacao nibs and vanilla make for an interesting combination of flavours and textures. Yes, again.
So what does one do if they'd like to take their Rawmio experience to the next level? They make brownies - raw vegan brownies at that. They also try to figure out a way to beautifully capture said brownies in photographs. For my fellow food bloggers, I find it challenging to take a good photograph of a brownie (they are the more crumbly and 'messy' of raw vegan desserts). Et tu?
These Raw Fudge Brownies are, quite simply, a thrill and a delight. I'd even like to claim them as the best raw vegan brownies I have ever made and tried. Combining whole food and organic ingredients such as Medjool dates, Thompson raisins, carob, and vanilla, this brownie base is as simple, sweet, and straightforward as a raw vegan dessert should be.
Slather on some decadent Vanilla Halvah or Chocolate Tahini as the icing and you have yourself one of the most rich and decadent raw vegan desserts experiences ever. But don't just take my word for it, you'll have to make them to see for yourself. Oh, what fun we are having today!
Raw Fudge Brownies
Makes 16 small square brownies
1 1/2 cups walnuts, ground
1/2 cup Medjool dates
3/4 cup Thompson raisins
1/3 cup carob powder
1 tbsp water (optional)
1 tsp vanilla extract (optional)
1/2 - 1 jar of Rawmio Chocolate and/or Vanilla Halvah (depending on your level of icing preference)
crushed walnuts, to garnish
Process the walnuts in a food processor until a crumbly consistency (but not too crumbly, as the high-fat content of the walnuts, when broken down, will leave the mixture too oily).
Add in the raisins, dates, vanilla and carob powder and process until mixture is well-combined and 'sticky.' If mixture is too dry, add in a tbsp of water and process until desired consistency is reached.
Transfer the mixture to a 9x9 glass baking dish. Chill for thiry minutes in the fridge. Once chilled, top the brownies with either the Rawmio Chocolate/Vanilla Halvah (or both) until smooth. Top with crushed walnuts. Chill in the fridge for a few hours or in the freezer before slicing and serving.
To make these brownies all the more rich, try adding 1 tbsp of either Rawmio flavour to the brownie base, pulsing ever so slightly to incorporate. Words of advice: make sure to add in the Rawmio slowly to see what the final consistency you end up with, as you will have a more dense brownie with an elevated fat content.
These brownies are a high source of energy, perfect for breakfast, as a snack, or an afternoon pick me up. I've recently taken up lane swimming, and I truly believe that snacking on one of these brownies helped me to improve my swim time yesterday. Thank you Rawmio.
Sometimes I like to stack brownies on an aging silver platter and see how the sunshine illuminates them. 'Cause I'm like that. These brownies are also a welcomed addition to a lovely cup of tea you might imbibe in on a frothy December afternoon.
For more on Rawmio, check them out on Facebook. To purchase Rawmio products featured in this post, visit Rawmio, Rawguru, and Truly Organic Foods.