Raw Chocolate Brownies

Louise Thannhauser
Jul 28, 2016
2 min read

I made these after looking up a recipe for a 'healthy' brownie. I wanted to be able to indulge with chocolate while trying to eat healthily as well as not feeling too guilty about it! I didn't have high hopes for the recipe because of the lack of anything that you would normally find in a brownie, but I guess that was the point! I found the recipe on a vegetarian blog called "My New Roots" - the recipe is also vegan which is a bonus.

They actually turned out better than expected and were definitely edible! They weren't as sweet as I would have liked but I had ran out of dates so I put in less than was suggested in the recipe. I was concerned that because of the lack of dates the whole mix wouldn't stick together well so I added a tablespoon of coconut butter to the mix as I had some in the cupboard - this seemed to work well at binding the brownie together. I also sprinkled some extra sea salt on top to give it some extra flavour and texture. If you're looking to quench your chocolate cravings while eating healthily, this brownie will do the trick!

Makes one 8 x 10 inch tray | 15 minutes preparation time | 30 minutes cooling time

Ingredients 250g whole walnuts 440g medjool dates, pitted 120g raw cacao, extra for dusting 150g raw unsalted almonds, roughly chopped 2¼ tsp sea salt

Directions

Line a 8 x 10 inch baking tray with parchment paper. You can vary the size of the tray depending on the thickness you want your brownies.
Place walnuts in food processor and blend on high until the nuts are finely ground.
Add the ¼ tsp cacao and salt. Pulse to combine.
Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into the lined cake pan.
Sprinkle the 2 tsp sea salt evenly over the surface of the brownie and lightly press the flakes into the surface. Then, using a sieve, dust some cacao powder on top.
Place in the freezer or fridge until ready to serve - it is easier to cut when very cold (30 minutes in the fridge should be fine). Store in an airtight container and enjoy!