Double chocolate two layer fudgy brownies with a hint of crunch through the base. Sugar free, grain free…incredibly indulgent…the ultimate brownie all categories combined!!!
Raw brownies were such a revelation the first time I made them! I thought I’d cracked it with that first batch…it must have been nearly two years ago!??!
I’ve since remade a few of my favourites, namely those caramel slices, and figured the raw brownie deserved a bit of make over. A wee bit more care, love and attention.
I make so many different recipes each week, with quite a few, in fact the majority the t get eaten and enjoyed but don’t ever make it to the blog. There just aren’t enough hours in the day and some just have to take precedence.
I wanted a base that wasn’t too soft but by no means dry…smooth with a little bit of texture running through it. On it’s own they’re good…with the icing they’re positively wonderful! Wonderful actually might be an understatement!?
Dare I say they’re my favourite “treat” I’ve made this year! That’s officially 5 months in, with almond butter cups and superfood nut butter cups under my belt. These raw brownies now take the prized top spot.
They have it all! A super duper chocolate fix, crunchy, creamy, chewy, with finger licking melt-ability especially on warmer days! Think chocolate fudge with a rich chocolate icing on top…
And they’re sugar free!!! I’ve been trying to cut back on added sugar whenever possible so these make the PERFECT evening snack…or anytime of the day treat. Whole food indulgence, good fats, natural date sugar, grain free, packed with body loving goodness, with enough energy to fuel a workout, recharge the batteries immediately after or give yourself a top of the morning or mid afternoon boost.
Rarely do I hold on to almost an entire round of one recipe just for my hungry self. Two thirds devoured by yours truly, one remains…and I’m holding on tight!!! Tonight might be it’s last night!
Hope you enjoy these as much as I did!!! What’s your favourite indulgent yet healthy treat?
Double Chocolate Raw Brownies
Prep Time: 1 hour
Keywords: blender raw dessert snack gluten-free grain free paleo soy-free sugar-free vegan almonds coconut milk dates walnuts
Ingredients (12 -16 brownies)
- 2 1/4 cup (405g) pitted Medjool dates
- 1 cup (120g) raw cacao powder
- 1 cup (120g) whole raw almonds
- 1 cup (120g) whole raw walnuts
- 1/3 cup (40g) roughly chopped walnuts (for mixing through)
- 1/4 cup (30g) raw cacao nibs (for mixing through)
- 3/4 cup (90g) raw cacao powder
- 1/2 cup (90g) Medjool dates
- 1/2 cup (125ml) full fat coconut milk
- 1/4 cup (55g) coconut oil, melted
- 1/4 cup warm water
For the base
Place nuts in to your food processor with the exception of the walnuts for stirring through. Blitz to a coarse meal. Remove and set aside.
Add dates to food processor and blend the dates to a paste.
Add back in ground nuts with cacao powder and dates. Blend to form a brownie pebble like consistency that holds together when pressed between your fingers.
Add in cacao nibs and walnuts and pulse three times to combine.
Press mixture evenly in to a lined 8 inch square tray. It needs to be a few inches deep. Use a pastry roller to smooth the surface.
Place in the fridge whilst you make icing.
For the Icing
Blend dates to a paste.
Add in coconut milk and cacao powder and blend to combine. Add in warm water and blend until smooth. Finally add in melted coconut oil. Process until smooth and glossy.
From start to finish the icing should only take 5 – 10 minutes depending on your food processor!
Pour icing over the brownie base. Return to the fridge to firm up for 3 hours or overnight.
Remove from the tray. Slice in to desired number of brownies. Store in a seal tight container in the fridge for up to 1 week or in the freezer for up to one month.