Two Raw Brownies Recipe

We have to admit; no matter how many health benefits you throw at us, there will always be times the word ‘raw’ will turn us off a dish completely. Not so when it comes to these chocolatey, coconutty, coffee-y (yes, we admit that one is a little awkward) raw brownies made with the most soulful of superfoods, cacao…

raw-brownieimage via pinterest

Five-Minute Espresso Walnut Raw Brownies

No baking or fuss just creativity with coffee. These brownies are rich, moist, dense, dairy free and full of chocolate espresso flavour suitable for vegans.

(Serves 20)

Ingredients:

 1-2 tsp espresso ground coffee
1.5 cups raw walnuts, divided
1 cup raw unsalted almonds, roughly chopped
2 – 2 1/2 cups dates, pitted
3/4 cup raw cacao
Pinch of sea salt

Method:

1. Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground
2. Add the cacao, ground coffee and sea salt. Pulse to combine and then transfer to a bowl and set aside
3. Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside
4. Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of bowl and set aside the date pieces down into the food processor spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand
5. Add the brownie mixture to a small parchment lined cake pan or loaf pan and add remaining 1/2 cup roughly chopped walnuts. Toss to combine and evenly distribute, and then press down with your hands until it is flat and firm
6. Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. Will keep roughly roughly chopped walnuts. Toss to combine and evenly distribute, and then press down with you hands until it is flat and firm in the fridge for at least 2 weeks and in the freezer for at least 2 months

 Recipe courtesy of Harris Coffee

brownie-toppingimage via pinterest

Raw Chocolate Brownies with Chocolate Icing

After all, there’s a reason for the saying, ‘the icing on the cake’…

(Serves 16)

Ingredients: Chocolate Brownie Base

2 cups walnuts
2 cups yacon syrup or agave syrup
1 cup medjool dates soaked 30 mins to soften
1 cup cashews
1/2 cup cacao powder
3 squirts stevia

Method:

  1. In a food processor, blend nuts until breadcrumb like, then add dates and blend until the mixture starts to ‘stick’.
  2. Add cacao and blend again until mixed through.
  3. Press mixture into a non stick slice tray and press down until packed firmly.

Ingredients: Chocolate Brown Icing

1 cup medjool dates soaked 30 mins to soften
1/4 cup coconut oil warmed till liquid
3 squirts stevia
Pinch crystal salt
1/2 cup cacao powder
2 tbs yacon syrup or agave syrup
1/2 cup filtered water

Method:

  1. In a blender or high speed blender blend all ingredients excluding full amount of water until smooth and you have the right consistency.
  2. Add more water in tiny amounts (1 tbs at a time) if needed.
  3. Spread icing onto base and smooth out. Place in freezer to set for 15 – 30 mins, and then keep in the fridge for when the brownie cravings hit!

Recipe courtesy of The Raw Food Kitchen

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