Raw Pecan Nut Brownie topped with Chia Raspberry Jam

Serves 4


1 cup pecan nuts

1 cup dates, pitted

5 tablespoons raw cocoa powder

4 tablespoons coconut, shredded

2 tablespoons honey 

¼ tsp salt

2 tablespoons raspberry jam (see chia raspberry jam recipe)

5 fresh mint leaves 


  1. Place the pecan nuts in a food processor and combine until crumbly. 
  2. Add the dates and process again until mixture sticks together and the dates are well processed. 
  3. Add extra water if too sticky. 
  4. Add remaining ingredients and process again., except for raspberry jam and mint leaves, and process again. 
  5. Put mixture into brownie pan and press down firmly. 
  6. Refrigerate for a couple of hours and then slice into squares. 
  7. Top with raspberry jam and fresh mint. 

Source: GTP Pg. 142 



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