IN THE KITCHEN WITH: Melissa Robinson

GreyHawk Landing resident Melissa Robinson, a roller derby player, has been on a primarily raw-food diet for about two months.

“I really like it,” she says. “It’s simple. I don’t have a lot of time, so I usually play with recipes on the weekends.”

Robinson says some of the ingredients in raw food recipes can be harder to find, but she usually has shopping success at places like Whole Foods Market or The Fresh Market when looking for ingredients in this recipe, including raw hazelnuts and unsweetened coconut flakes.

Tip: Robinson usually adds a small amount of agave nectar to sweeten the recipe a bit more.

Raw Hazelnut Chocolate Brownies
Ingredients for brownies:
1 1/2 cups raw hazelnuts
½ cup raw cacao powder
1/3 cup dried, unsweetened coconut
1 ½ teaspoons cinnamon
2 cups dates, pitted and coarsely chopped

Ingredients for topping:
½ cup raw hazelnuts
¼ cup dried, unsweetened coconut
2 teaspoons coconut oil, melted

Method
1. In food processor, blend hazelnuts, cacao, coconut and cinnamon until finely ground.
2. Add dates, one-fourth cup at a time, processing after each addition until well blended. Add optional vanilla and process until combined.
3. Press mixture in an 8x8 pan.
4. In food processor, blend ingredients for topping and chop coarsely.
5. Top brownies with mixture and refrigerate for one hour.
4. Cut into small squares and serve.