Whenever I watched the Wizard of Oz when I was little, I was wishing I had a pair of ruby slippers. Mostly because I am attracted to sparkly things. Afterall, when I was five, I wanted my last name to be changed to Sparkle. But, also because I have always had a thing for rubies. They are my birthstone and you have to admit, the brilliant sparkly red is quite beautiful. Now that I am adult, I still enjoy sparkly things, but I far prefer costume jewelry to real. Or...pomegranate seeds to actual rubies. I call them little rubies because they remind me of them. A bowl of pomegranate seeds is one of the most beautiful things this time of the year as far as I am concerned!
The batter was amazing, and I sampled far too much but I could tell these were going to be something special. So when they finally emerged from the dehydrator and I was trimming the scraps off I decided that they needed a fudgy frosting too. I contemplated making them regular sized brownies...but the thought of bite sized brownies topped off with a few brightly colored sparkly pomegranate seeds sounded far more sexy.
Sexy they were with their "rubies"atop, almost too pretty to eat, but who am I kidding, I devoured one in a second. My mouth filled with fudgy decadent brownie studded with tart sweet bursts of pomegranate and a kick at the end...far more delicious than I had imagined in my head.
2 cups almond meal*
3 cups dried shredded coconut
1 cup sprouted, dehydrated buckwheat (or additional almond meal)
1 cup raw cocoa powder
2/3 cup raw agave nectar or honey
2 small apples, diced
1/4 tsp sea salt
1 1/2 tsp chipotle powder
1 cup pomegranate seeds, plus more for garnish
1/2 cup raw cacao powder
1/2 cup raw agave nectar or honey
1 Tbsp raw coconut oil
1 tsp pure vanilla extract
a large pinch sea salt
To make brownies, combine almond meal, coconut, buckwheat and cacao powder in the food processor and process until finely ground. Add agave nectar, apples, sea salt and chipotle powder and process until very smooth like brownie batter. Place batter in a bowl, and mix in 1 cup of the pomegranate seeds. Place batter on a teflex lined dehydrator* sheet, spread out into a rectangle about 1 inch high and dehydrate for about 12 hours, then flip over (carefully using another flat cutting board or something to assist) and dehydrate another 4 hours or so until the brownies are firm, but still fudgy in the middle. Flip back over and place on a flat surface.
To make frosting, whisk together all ingredients until smooth and the consistency of frosting (if too thick, add a little more agave nectar, if too thin, a little more cacao powder). Spread the mixture over the brownies and refridgerate for about an hour. Cut into 1 inch squares, and top each square with a few pomegranate seeds.
*If you do not own a dehydrator, you can make these in the oven at the lowest possible temp. Just place on a lined baking sheet, and bake for about 6 hours, then check them as they will take less time.