This was my very first attempt of making raw brownies and they were a huge hit in our house. Easy to make, naturally sweetened, gluten free and raw, I mean what else can I say? They are so healthy and the perfect treat for anyone craving something chocolaty.
I used to not like raw treats too much, as they are very heavy and rich but from time to time and without coconut cream, I am fine.
- 400g medhool dates, pitted
- 200g ground almonds ( you can also do a mix of 100g ground almonds and 100g ground hazelnuts)
- 2 Tbsp coconut oil (not melted)
- 2 Tbsp nut butter ( I used almond butter)
- 4 Tbsp raw cocoa powder
- pinch of vanilla
- pinch of salt
- Chocolate Icing
- 3 Tbsp cocoa powder
- 3 Tbsp coconut oil, not melted
- 1 Tbsp nut butter
- 4 Tbsp liquid sweetener (agave, rice syrup, maple syrup)
- 20g cocoa butter
- Step 1 Brownie Base :
- Step 2 Melt coconut oil and nut butter in a small sauce pan and pour it into the food processor.
- Step 3 Add pitted dates to the food processor and blend until creamy consistency. (*see note)
- Step 4 In a bowl mix together the dry ingredients and add them to the date cream in the food processor.
- Step 5 Blend for a 1-2 and eventually scrape down the sides if necessary.
- Step 6 Take some cling foil and put it into the 20cm loaf tin. Now press the brownie base with your fingers evently into the tin.
- Step 7 Put the brownie base into the fridge while making the chocolate icing.
- Step 8 chocolate icing :
- Step 9 In a small sauce pan melt coconut oil, cocoa butter and nut butter on medium high heat. Once it is all melted, sweetener and cocoa powder. Stir with a fork until smooth and creamy.
- Step 10 Pour over the brownie base and freeze in the freezer for an hour.
- Step 11 Take out 10 min before eating and let it sit outside to soften.
- Step 12 *note : the date cream needs to go through a few steps. One of them is forming into a ball but if you continue to blend it, it will break down and become a soft cream after a few minutes.