Raw S'mores Brownies

We all have those days when we get up, look in the mirror and feel like we feel ugly.  I know I have them...I feel fat, or my hair does not want to cooperate or maybe I have a big zit.  But you know what?  Even on the days when you feel ugly someone always thinks you are beautiful.   Waking up on one day with a bad outlook one day doesn't change the fact that you are beautiful, and what is on the inside is what really counts.  If you have a beautiful heart, it will show on the outside as well.  Every woman deserves to feel beautiful, and that includes you! 

On the topic of beauty, if you think about it, brownies may not be the most beautiful dessert in the world.  I mean, they are not a very pretty color, they are flat, and the tops tend to be wrinkly.  But once you take a bite of one, then you know why a brownie might be considered beautiful.  Afterall, you cannot take a bite of something that delicious and call it ugly.  

Last weekend, I decided to attempt raw s'mores brownies.  I wanted them to have a "graham cracker" crust, a fudgy layer of brownie topped off with some gooey chocolate and a vanilla "marshmallow" layer.



So, for the crust, I used crunchy pecans laced with a bit of cinnamon and it was better than graham crackers.  I topped it off with my fudgy raw brownie recipe, and some raw chocolate fudge for something a little gooey (afterall, chocolate melts a bit s'more so some gooeyness was needed).  I made the marshmallow layer from coconut cream, and it was light, and sweet as marshmallows should be.  Lastly, I dusted them with a bit of cocoa powder for the toasted outside of the marshmallow look. 

They were heavenly...I think I actually enjoyed them better than real s'mores, and dare I say so they were beautiful brownies.

Raw S'mores Brownies

Makes 9

"Graham Cracker" Crust:
1 cup pecans
1 cup dried shredded coconut
10 medjool dates, pitted
1/2 tsp cinnamon
1/4 tsp sea salt

Brownie base:
2 cups raw pecans
2 cups dried shredded coconut
1/2 cup raw cocoa powder
2/3 cup raw agave nectar or honey
1/4 tsp sea salt

Fudge:
4 Tbsp raw cocoa powder
1 Tbsp raw coconut oil, warmed to liquid
4 Tbsp raw agave nectar
pinch of sea salt
1 tsp pure vanilla extract

"Marshmallows":
2 cups young coconut meat
1/2 cup coconut water
seeds of one vanilla bean
2 Tbsp raw honey or agave nectar
1/4 cup raw coconut oil, warmed to liquid

1 Tbsp cocoa powder for dusting

For the graham cracker crust, in a food processor, combine pecans, coconut, dates, cinnamon and sea salt and process until finely ground and starting to hold together.  Press crust mixture into a 9x9 inch pan lined with foil (oiled so brownies are easily removed). 
To make the brownie layer, in a food processor, combine pecans, coconut, and cocoa powder and process until finely ground.  Add agave nectar and sea salt and process until the mixture comes together like a dough.  Press the brownie mixture into the prepared baking sheet over the graham cracker crust making sure it is even.  Place in the fridge to firm up. 
For the fudge, whisk together all ingredients until smooth, and spread over the brownie layer.  Place in the fridge while you prepare the marshmallow topping. 
To make the marshmallow topping, combine the coconut meat, coconut water, vanilla bean, and honey in the food processor and process until smooth.  With the processor running, add the coconut oil and process for about 30 seconds until well incorporated.  Remove the mixture from the food processor and place in the freezer for about 45 minutes to an hour to firm up to frosting consistency.
Once the marshmallow topping is firm enough, place in a pastry bag and pipe over the fudge layer on the brownies (or spread it over if you don't want to mess with piping).  Dust the top with cocoa powder, and enjoy!