Raw vegan brownies
GF, Vegan, Paelo, Refined sugar-free, Vegetarian, Egg-free, Soy-free
Equipment
- Fridge
- 9x9 inch baking tray
- Grease-proof paper
- Mixing Bowl
- Blender/Food Processor
- Mixing spoon
- Microwave
- Microwavable bowl
- Whisk
- Knife
Ingredients
For the date and nut base
- 225 grams Dates (pitted)
- 175 grams Hazelnuts Substitute: any other nut
- 70 grams Almond flour
- 1 Tsp Vanilla extract
- 75 grams Coconut oil
- 45 grams Raw cacao powder
- 2 Tbsp Maple syrup
- Hot water To soak the dates
For the chocolate topping
- 110 grams Coconut oil
- 20 grams Raw cacao powder
- 4 Tbsp Maple syrup
- 2 Handfuls Pistachio nuts (chopped) Optional
- Rose petals Optional
Instructions
To create the brownie base
- Soak the dates for 10 minutes in hot water before use to soften
- Remove the dates from the water
- Melt the coconut oil in a microwavable bowl (about 30-60 seconds)
- Add all of the base ingredients into a blender/food processor and pulse on a medium-high setting until it starts to stick together but is still maliable
- Line a baking tray with grease-proof paper
- Scoop the raw brownie base mixture into the baking tray and press down until the tray is covered evenly
- Place the baking tray into the fridge to harden whilst you create the chocolate topping
For the chocolate topping
- Melt the coconut oil in a microwavable bowl in the same way as you did for the brownie base
- Mix in the maple syrup and cacao powder into the coconut oil then whisk until fully combined with no clumps
- Remove the brownie base mixture from the fridge and pout the chocolate topping mix evenly over the base
- Optional: whilst the topping is wet, add any nuts or other toppings you desire
- Pop the tray back into the fridge for a further 30 minutes to set fully
- Cut into 9 even pieces and enjoy!
Notes
- Calories do not include optional toppings
- Storage: in an air-tight container in the fridge for up to 2 weeks or in the freezer for up to 4 months