Here's another great transitional recipe if you're just getting started with raw foods. These brownies are made with ingredients we use in many raw foods, but we used a warm oven instead of a dehydrator. They work great in the oven, and you can make them as fudgy as you like depending on the time you keep them in the oven. My oven was at 170 degrees, door ajar, top rack, and they took about an hour and thirty minutes. I also added into the mix some raw chocolate chips and walnuts for that little bit of crunch. These are best kept in the refrigerator and actually tastes better as they sit in there. I had mine in a week, and they were still just as fudgy and wonderful tasting.
Makes 8x8 pan
1 cup almond flour
3/4 cup coconut sugar
1/2t sea salt
1/3 cup cacao powder
1t vanilla (I use powder so if you're using liquid, add it with your wet ingredients)
Process all ingredients in a food processor. Now add in your wet ingredients:
3T Pure Maple Syrup or other sweetener
1/4 cup + 1T non dairy milk
3 1/2T oil (We used chia. Can use flax, hemp, olive)
Process until smooth. Transfer to a mixing bowl and stir in:
2T psyllium husks
non dairy chocolate chips
Mix well and transfer to an 8x8 pan. I also like to place some of the chocolate chips on top so they melt into the brownies! Place pan in your oven at it's lowest temperature, keeping the door ajar and on highest rack. You can certainly try these at a higher temperature if you want. Just don't let them dry out too much. Cook until done. Ours took about one hour and thirty minutes. Let cool and store in refrigerator. Will last a week.