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RAW PURPLE BUTTERFLY PEA BROWNIES

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.

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Raw Purple Butterfly Pea Brownies

Preparation Time: 20 minutes

Cook Time: None!

Servings: 6


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INGREDIENTS

For Raw Brownies

  • 200g pitted Medjool Dates

  • 100g ground almonds

  • 120g walnuts or pecans

  • 40g raw cacao powder or cocoa powder

  • 1 tbsp cashew butter 

  • 1 tbsp coconut oil, melted

  • Pinch of salt

     

FOR THE ICING

  • 150g firm tofu

  • 60g soaked cashews, drained*

  • 30g coconut cream, from the top of a can of chilled coconut milk

  • 80g coconut oil, melted

  • 2 tsp lemon juice

  • 1 tbsp Blue Ninja

  • ½ tsp beet powder; to make a deeper richer purple colored icing, optional


DIRECTIONS

  1. Line a 6-inch square tin with baking paper. A loose-bottomed tin makes it easier to remove the brownies.

  2. 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)

  3. Press raw brownie mixture into your prepared tin, spread, and pack down evenly using the back of a spoon or your fingertips.

  4. Place into the fridge to firm up while you make the topping.

  5. 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!

  6. Place into a bowl and put the frosting into the fridge alongside the brownies to firm up for a couple of hours or overnight.

  7. Spread icing over brownies, remove from the tin, and slice into 6 hunky chunks. Sprinkle with some coconut flakes and cacao nibs if desired.

  8. 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.No bake purple iced butterfly pea brownies-4.jpg

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