#Raw #Vegan #glutenfree #nosugar Chocolate Protein Brownies. Whats not to Like???

I always get so excited when I mix my favorite ingredient together and I produce something not only edible but delicious.  My husband told me he prefers these to Cliff Bars.  And that means they are not only healthy but delicious.  I wanted to send this recipe to all of you so you can start to make foods that honor the sweetness without the sugar.  I will be putting together an e-recipe book soon and will send you each a copy.  Recipes will be #raw #vegan #glutenfree and #paleaofriendly.  

Chocolate Protein Brownies

2 cups Medjool Dates pips removed (can use any dates)

1 cup cashew

1 cup almonds

1 cup Almond butter

1/2 cup Pumpkin seeds(soaked for 4 hrs and dehydrated for 8 hrs)

1/2 cup sunflower seeds(soaked for 4 hrs and dehydrated for 8 hrs)

1/2 cup chia seeds

1 tsp vanilla

1/2 cup cacao 

Place cashews, almonds, seeds, vanilla,  and cacao in a food processor with s blade pulse for 1 minute then slowly add dates 1 at a time.  Add Almond Butter.  A dough should form, if it is too dry then add water a little bit at a time to moisten.  Be careful you do not add too much.  You are wanting a sticky dough.  Press into a 9x9 pan and put in fridge.  Cut after 4 hrs and store in a container in or out of fridge.  Will last 4 weeks out of fridge. and 3 months in fridge.  Can freeze.

*Soaking nuts and seeds allows the seeds to be sprouted and helps remove the Phytic acid found in nuts and seeds.  The enzymes are activated and will remain in the nuts when you eat them giving you extra nutrition and energy.  Cacao has not gone through a roasting process so once again you are getting a raw product and will get maximum nutrition from this.  You can use cocoa but it has been roasted.