A moist chocolate brownie that’s packed with nutty nutrients and literally melts in your mouth… No baking required here!
INGREDIENTS
Brownie
1 cup walnuts
1 cup cashews
2 cups pitted dates
1/2 cup cacao powder
1/3 cup shredded coconut
1 tsp vanilla extract
2 Tbsp water
Chocolate Icing
8 medjool dates
3 Tbsp cacao powder
2 Tbsp coconut oil
2/3 cup water
DIRECTIONS
In a food processor, blitz the cashews and half of the walnuts until finely ground.
Add the dates and process until the ingredients stick together.
Add the cacao, coconut, vanilla essence and water. Process until the mixture looks crumbly but will stick together when pressed between two fingers. If necessary, add another teaspoon of water to make the mixture sticky. You don’t want it too wet though, so just add a little bit at a time.
Add the remaining walnuts and process lightly until they are mixed evenly through.
Press the mixture into a square cake tin lined with baking paper (20cm x 20cm). Set aside.
For the icing, place all of the ingredients in a food processor and blitz on the highest speed until smooth and velvety. You may need to scrape down the sides a few times to get it completely smooth.
Pour the icing over the brownie and top with shredded coconut. Freeze until firm.
RAW TIP:
You can substitute the cashews and walnuts with macadamia nuts, pecans or hazelnuts.
his recipe is featured in The Raw Food Girl's Sweets & Treats eBook, along with 50 others nutritiously raw snacks.
A word from The Raw Food Girl
These chocolate brownies were the very first vegan dessert recipe I ever created – and I still think they’re totally epic! It probably has something to do with my obsession with chocolate. At least now I enjoy my chocolate in much healthier way (as in, no cow pus or refined sugar). This recipe was actually the very first post I shared on The Raw Food Girl facebook page (to all of about 50 followers at the time) and now look how much we have grown! So take a moment to take on board my appreciation and thanks… Because without your support, I wouldn’t have been able to create my dream job. You guys rock! What I love most about this recipe is that it’s incredibly versatile. Swap the nut combinations for different flavours (macadamia nuts are the BOMB). Or, you could add a pinch of sea salt and watch the chocolate flavours explode. For a nut-free version (or the ‘budget’ version, as I like to call it – nuts can get be pretty pricey sometimes), substitute the cashews with rolled oats and the walnuts with sunflower seeds. Leave off the icing and that’s a perfect lunchbox treat for the kids to take to school. I also have a weak spot for Peanut Butter Brownies … They are just too good!
Comments