This Raw Pecan Walnut Brownie Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go or simply just dessert. They feature cacao nib powder that gives it a great chocolate flavor, almond butter for a creamy smoothness and a vanilla bean to tie the flavors together. Pecans and Walnuts add crunch factor and further increase the flavor complexity.
1 ½ cups cacao nib powder
1 ½ cups almond butter
½ cup agave syrup
1 cup chopped walnuts
1/3 cup chopped pecans
1 vanilla bean
½ teaspoon salt
To make cacao nib powder, place cacao nibs in a blender or spice grinder and grind into a fine powder. The powder may form into little balls which will have to be whisked or processed to break up into a powder again.
For the vanilla, split a vanilla bean down lengthwise with a sharp knife until it's cut in two. Then scrape out the paste from the center of both pieces.
Hand mix almond butter, cacao nib powder, agave syrup, vanilla bean paste and salt in a large bowl for one minute with a spoon. Add the walnuts and pecans and mix well.
Spread mixture on a lightly oiled 9 x 13 inch baking dish. Place wax paper over the mixture and cover with an identical or similar sized baking dish. Press down to form bars into the baking dish. Place in refrigerator to cool then cut into bars. Store Vegan Raw Pecan Walnut Brownie Bars in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months.