Too Shilajit to Quit Brownies

This quest began when I was receiving some guidance from Cassandra Bodzak. I was telling her how I’ve been trying to share more of my work on social media, but that as a shy introvert, it was really tough to put myself out there in that way. I was/am only interested in contributing in an authentic way, and sometimes adding to the social scene feels a little too “look at me” which creates a lot of discomfort. She told me that having all of this knowledge to share but keeping it to myself was a little like baking brownies, with that home baked goods aroma, but never letting anyone have a bite. And in my case, it’s more like a shilajit brownie. I had trouble concentrating on the rest of our conversation, because I became so focused on creating the best tasting shiljit brownie.

The Ayurvedic herb, shilajit, is a concerned a panacea or something that can be used as a remedy for all conditions. Shilajit is a dark gray to black colored resin. If you were take a little taste, you’d find it has a smoky, burnt flavor that isn’t really favorable. I can only imagine it to be like eating a cigarette butt, however that’s my own personal imagination at work. This herb is commonly taken in tablet or capsule form or combined with other powdered herbs to take with a liquid, but I thought it’d be fun to disguise into a tasty treat alongside some other medicinal spices like cardamom and cinnamon and to add some nutrient density by using nuts and beans. Alas, the Too Shilajit to Quit Brownie was born.

Photo by Suzanne Corum-Rich
Photo by Suzanne Corum-Rich

Too Shilajit to Quit Brownies

  • 1/2 cup oat flour
  • 1 can garbanzo beans, drained + rinsed
  • 1/2 cup cashews
  • 3/4 cup almond milk or other non-dairy alternative
  • 1/4 cup maple syrup
  • 3 tablespoons cacao
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoon coconut oil
  • 1 teaspoon vanilla
  • Maldon sea salt flakes
  • 1 tablespoon shilajit, steeped in 2 tablespoons hot water for 20 minutes or more
  • For Frosting
  • 1/4 cup coconut oil
  • 1/2 cup cacao
  • 1/2 teaspoon vanilla and maple syrup to taste

  1. Preheat oven to 350 degrees. In a blender, combine garbanzo beans, cashews and almond milk. Blend on low-medium until it is mixed into a paste. Transfer to medium bowl. Add maple syrup, coconut oil and vanilla and combine. Pour steeped shilajit into bowl, using a cheesecloth to avoid adding any that hasn't dissolved. Add cinnamon, cardamom, salt and baking soda. Gently mix to combine. Add oat flour and cacao and stir until the dry ingredients are thoroughly combined, but be careful to not over mix. Optional: add 1/4 cup roughly chopped cashews.
  2. Line a 8 X 8 baking pan with parchment paper. Pour batter into pan. You may need to use a spoon or spatula to evenly distribute. Bake on 350 for 25-30 minutes, using a toothpick to test center to be sure it is fully baked. Remove from pan using parchment paper and place on cooling rack.
  3. Combine all ingredients for frosting, using more cacao or maple syrup for your preference of sweetness. Once brownies cool, frost and sprinkle with Maldon sea salt flakes. Cut into squares and eat your medicine! Note: If you cut this into nine squares, each will have around 100-150mg of shilajit.
PS: Check out Cassandra Bodzak's book, Eat With Intention!

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