We’ve just enjoyed the most awesome ‘loved-up’ raw, no-bake, chocolate brownies and I am really excited to share the recipe. You’ll need a strong blender or even better, a decent food processor to create them. The thing I love about these raw chocolate brownies is that they offer great nutritional value as well as being vegan, gluten-free and lovingly delicious!
Makes: 8 little brownies
Preparation: 15 – 30 minutes
Waiting time: Up to 1 hour (plus pre-soak time)
100g pitted dates
100g walnuts or almonds
2 teaspoons vanilla extract
3 tablespoons raw cocoa powder
1 tablespoon extra virgin coconut oil
Other things you’ll need:
a small container/box/tin to put it in before you refrigerate it
parchment paper to line your container
Note about frosting: These work fine without frosting. However, if you are feeling adventurous like I was when I created them, see frosting ingredients below.
Note if you are using almonds: Soak the almonds overnight to soften them and then rinse off the tannin (you’ll see that it has leached into the soak water – simply rinse until the water runs clear). If you’d like to be super healthy and have lots of time then you might like to peel off the almond skins too (or, like me, use them with the skins on). Walnuts don’t need soaking.
- Soak dates for a few hours in spring (or filtered) water, to soften before blending. If you are using medjool or other soft dates, then there is actually no need to soak, just make sure they are pitted and use them as they come.
- Grind walnuts or almonds in food processor to small pieces or until flour-like (or flour-like with some pieces etc.).
- Drain soak water from dates before adding them to food processor along with the vanilla extract. Blend with the nuts until you achieve a pate type consistency.
- Make sure the coconut butter is either very soft or has melted (oil) and add to the food processor along with the cocoa powder. At this stage I personally prefer to empty the contents into a large bowl and mix and press with the back of a spoon, until I am satisfied that everything is mixed in evenly… feels much nicer than the harsh blade.
- If you’d like it to be extra chocolatey, then add an extra tablespoon of cocoa powder or two!
- Line a small container with parchment paper then place the mixture in it. Compress firmly and evenly using the back of a spoon until you have a solid brownie ‘block’. Place in the freezer for up to half an hour, to firm up (or place in the fridge for a little longer).
- Divide into 8 little brownies with a sharp knife or add the frosting as follows for an extra delicious treat.
50g extra virgin coconut butter
2 tablespoons lucama powder (or carob/cocoa powder)
1½ tablespoons coconut sugar
You can easily make this as a chocolate or carob frosting alternative rather than lucama. I am a big lucama fan, so it the original recipe does use lucama powder. Simply replace it with cocoa or carob powder to your preference.
- Gently melt the coconut butter by leaving it in a warm place for a while (you might like to do this whilst you are creating the brownie base).
- Add the coconut sugar and lucama powder, mixing together thoroughly.
- If your frosting is too runny, then pop it in the fridge or freezer to thicken it up a little until it’s more creamy (but don’t let it turn solid, otherwise you’ll have to melt it again). When you are happy with it, pour it onto the top of the compressed brownie mix that you created earlier. Pop the whole thing into the freezer for 15 minutes. It should thicken rapidly into a delectable frosting.
- When firm, take it out and slice up with a sharp knife.
- Enjoy the loved-up nurturing feeling that you well and truly deserve for creating such a delicious treat!
from my heart to yours
Check out my other gluten-free vegan recipes here:Trinity’s Gluten-Free Vegan recipes