Everyone knows and loves brownies. But what about RAW brownies?
These raw brownies are extremely fudgy, sticky and tasty. But they are also something regular brownies are not – they are healthy! No white sugar, no white flour, and of course no eggs or dairy. They are not baked either, so they are quick and easy to make. And, they are probably the best brownies we have ever had. No joke!
Make extra, just in case. They freeze well and they keep in the fridge for days and days!
We sold these at our pop up café last Saturday. We made a double batch and we were sold out several hours before the café closed … Next time we’ll make 3-4 times this recipe!
These little pieces of heaven – you can buy the ingredients at any local food store! No special ingredients here. Nice, huh?
- 500 ml dates, stone removed
- 350 ml raw walnuts
- 6 tbsp cocoa powder
- 2 tsp vanilla extract
- Pinch of salt
- 50 ml cocoa powder
- 50 ml maple syrup or other healthy sweetener
- 2 tbsp coconut oil, soft or melted
- 1 tsp vanilla extract
- 2-3 tbsp chopped nuts of your choice
This is how you do it:
- Find a small rectangular or squar shaped cake tin and cover the inside with parchment paper (I oil the tin first so the paper sticks to it).
- Put the walnuts in a food processor and pulse it until coarsly chopped. Add cocoa, dates, vanilla and salt and pulse until it forms a sticky “dough”. Add some more dates if it’s too dry.
- Take the dough out and press it into the cake tin. Place it in the fridge while you make the glaze.
- Mix together coconut oil, cocoa powder, maple syrup and vanilla extract. Stir until it’s completely smooth. If it’s too runny, let it stand in the fridge for 5-10 minutes, but keep in mind that the coconut oil hardens very quickly.
- Pour the glaze over the cool cake and sprinkle the chopped nuts on top. Let it set in the fridge for a couple of hours.
- Cut the cake into small pieces (this is really hearty stuff) and serve with a nice cup of coffee or espresso!
- Keep leftovers (haha, as if there are any) in the fridge.