[donotprint] Time to back track a little…I spent most of last Friday morning in the kitchen post gym were might I add I took my first ever full Body Pump class. I’m a fan I must say…I lift relatively heavy in the gym but repeated repetitions really just make you feel the burn. My chest and back were feeling it the next day!
With the cranberry chocolate orange scones well and truly demolished I whipped up a new batch which will be coming your way later in the week, followed by a delicious creamy broccoli and pistachio soup and then before delving to a pile of the most plump pancakes I think I’ve ever made….pumpkin gingerbread which will definitely get a slot/mention straight after the weekend , I made a long awaited batch of wrong chocolate brownies!
When I have the time to make something sweet I usually go for the baked option, making use of the vacant space in my day…I’d forgotten how quickly creating something raw can be, though I did get a little messy in the process.
And although you can negate the whole “staring in the oven door”, waiting eagerly for the timer to beep, they do require a little bit of patience if you want them to firm up. That said, finger licking is completely safe and encouraged…if not a necessity! Pressing down the raw brownies in to your tray inevitably leaves you with a nice layer of the mix on your hands which you could just run under hot water but were would be the fun in that?! It would also be a terrible shame to let the pre-setting tasting opportunity go to waste.
Just make sure not to do any finger licking until after you’ve finished pressing and moulding the brownies down firmly!
I went with a festive mix of fruits and nuts as the base including walnuts, pistachios, cranberries, prunes and dates whizzed up with ground oats and a little water along with a whole cup of cocoa powder. The end result was a dense, fudge like, incredibly intense and deliciously sweet raw brownie. Totally irresistible if you ask me.
If you don’t have time to do some post Christmas baking and want to have a homemade treat on standby these brownies are ideal! I opted for 9 large brownies, though you could easily make up to 36 little squares and serve them as mini brownie after dinner sweets!
Dusted with some extra cocoa powder, these brownies are the perfect alternative to their baked counterparts; just as indulgent, with an even more intense chocolate flavour…raw brownie success! Here’s to make some more raw treats in the New Year and saving a little electricity!!! [/donotprint]
Raw Chocolate Brownies
Servings – 9 large brownie
Preparation Time – 10 minutes + 1 hour
- 1/2 cup of pistachios
- 1/2 cup chopped walnuts
- 1 cup dates
- 1/2 cup dried cranberries
- 1/2 cup prunes
- 1 cup oats
- 1 cup Dutch processed cocoa powder
- 3 tbsp water
- Place dates, prunes and cranberries in your food processer and blend until they are finely diced and combine to form a sticky paste. Remove and add in nuts with oats and blitz until finely chopped.
- Add back in processed fruit along with cocoa powder and blend everything together until evenly combined. Add in water and process until the mixture comes together in a ball. You may need a little more water depending on how moist your dried fruit is. Add it in half a tablespoon at time until you get the right consistency and blend in between as you don’t want to add in too much.
- The mixture should be slightly sticky but not wet and easy enough to handle. Place mixture in a non stick square 8 inch tray and press down firmly. Use a mini rolling bin to spread evenly or press and push using the palms of your hands. Wet your hands just a little to make this process easier. Place in the fridge to set for at least one hour before slicing. They will firm up more the longer you leave them; ideally overnight if you can resist!
- Slice in to 9 large brownies or little mini brownie bites depending on what you fancy! Serve at room temperature or chilled and store in the fridge.
- Dust with a little extra cocoa powder to make them even prettier!