Operating instructions

Jason Wrobel
Jason Wrobel is a world-renowned leader
in organic raw vegan cuisine, culinary
education and epicurean entertainment.
With a focus on radical simplicity and
artful presentation, he imbues his ecstatic
raw food creations with the energy of
fresh, local, organic produce and the
healing properties of raw superfoods,
which have rendered his dishes hands-
down favorites among celebrity clients,
and regular folk alike. Jason is also the
host of the rst longevity cooking show
on television, How to Live to 100, which
debuted on The Cooking Channel in
January 2013. His DVD, Simple Vegan
Classics, is an international bestseller,
which teaches people how to prepare
easy and nutritious raw vegan foods. He
is also the host of The J-Wro Show®, on
YouTube, showcasing healthy recipes,
lifestyle transformation tips and culinary
comedy. www.jasonwrobel.com
FUDGE BROWNIES
Superfood Brownie Mix
8 cups raw pecans, soaked for 8 hours & dehydrated for 24 hours, until crisp
1 1⁄2 cups dates, pitted & packed
1 1⁄2 cups raw cacao powder
1⁄2 tbsp. Vitamineral Green or other green superfood powder
1⁄2 tbsp. maca powder
1⁄2 tsp. Himalayan Crystal Salt or Celtic sea salt
1⁄4 tsp. shilajit powder
1/2 tsp. ground cinnamon
1⁄2 cup dried goji berries, reserved
1 tsp. ground vanilla powder
1 cup crushed raw pecans, reserved
Warm Fudge Sauce
2 3⁄4 cups clear raw agave nectar,
coconut palm nectar or Jerusalem Artichoke inulin
1 cup raw cacao powder
1 1⁄4 cup extra-virgin raw coconut oil
1⁄4 cup raw cacao butter
1⁄4 cup mesquite powder
1⁄4 tsp. Himalayan Crystal Salt or Celtic sea salt
For the Brownies:
In a large mixing bowl, soak the pecans for a minimum of 8 hours. Drain the
water, rinse the pecans in fresh water and use your Excalibur dehydrator to
dehydrate on Paraexx®® sheets for 24 hours, until crisp and dry to the touch.
In a large food processor, pulse the pecans into medium-size crumbs, until
mealy. Be sure not to over process, as the pecans can break down easily and
become pecan butter. Add the dates slowly into the mixture and process until
very well combined. The mixture should be somewhat cakey – a slightly moist
batter with a little texture. Add the raw cacao powder, Vitamineral Green,
maca, sea salt and shilajit powder and process. Once ready, the mixture
should begin to “ball up” in the food processor as the raw cacao powder
becomes well incorporated. Take the brownie mix out of the processor bowl
and add to the baking dish. Spread the mixture evenly into the baking dish
and fold in the reserved pecans and dried cherries. Mix with your hands. Press
with even, medium pressure to make a at, even distribution of the batter. Chill
in the refrigerator for 30 minutes to 1 hour to set the brownie batter. Once set,
cut the brownies to the size you desire. If you want warm brownies, place them
in the Excalibur dehydrator at 118˚F/48˚C for 20 minutes to warm.
For the fudge sauce:
Add the agave nectar and coconut oil to a high-speed blender and blend
until very smooth. Add the remaining ingredients, except the cacao butter,
and blend again. Once an ultra-smooth consistency is attained, add the
cacao butter (either solid of liqueed) and blend again. Place in the Excalibur
dehydrator at 105˚F/40˚C for 10 minutes before serving with the Superfood
Brownies. *Yields 16-20 medium brownies (Standard 9x13 baking dish)
Recipe Variations:
Instead of dried goji berries, try golden berries, mulberries or black cherries
for an extra superfood nutrient kick OR substitute dried organic pineapple or
mango for tropical tango brownies. Experiment and play, baby!