Peace. Love. Trust... and Brownies
Peace. Love. Trust. It's not only the name of one of my favorite jewelry collections, but it's my theme, my motto, my way of life for 2014 and beyond. What else is there? Those 3 words pretty much sum up everything!
2014 is shaping up to be an exciting year here in the Little Blue Studio. The studio got a new coat of happy, blue paint, some celestial shutters and a new window box, (thanks to my creative husband) and we are ready to leap into the new year. We are gearing up for lots of shows! We have at least 6 retail shows on the calendar, and our very first wholesale market for American Crafts. We are also now professionally represented at the merchandise marts in both Dallas and Denver and quickly expanding our wholesale accounts! Whew - it's going to be busy!
As some of you know, I love experimenting with new healthy recipes. Nothing like yummy, good-for-you food to keep me going while working long hours in the studio. My favorite recipe this month is Raw Almond Brownie Bites. They are so good and super simple to make. I've tried lots of raw brownie recipes but always made some changes and finally found the perfect mix for me. Feel free to change it up for your own taste!
Almond Brownie Bites with Almond Caramel and Sea Salt
1 C. Medjool dates (I buy them in the bulk section and soak them for a few hours and then pit them)
1/4 cup organic raw cacao powder (or cocoa powder but Cacao is so much better - in the bulk section)
1 C. raw almonds
1/2 C. raw cashews
1/4 C. organic shredded coconut
1/4 C. steel cut oats
2 tsp organic almond extract
Mix together dates and cacao powder in a food processor until smooth. Add the rest of the ingredients and blend until desired consistency. Press mixture flat into any dish that has been lined with waxed paper. Refrigerate while you make the topping.
Almond Caramel Topping
1/2 C. Medjool dates (soaked and pitted)
1/2 C. organic almond butter (I use fresh grind)
1 tsp organic almond extract
Slivered almonds to sprinkle on top
Blend dates, almond butter and almond extract until smooth. Press on top of brownie layer. (if it's too stick you can always get your hands a little wet and then press) Top with almonds and press into layer lightly. Sprinkle lightly with sea salt. I keep these in the refrigerator but you can leave them at room temperature as well. Enjoy!