BASIC RAW BROWNIE

 
brownie.jpg

Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS

AUTHOR NOTES

Introducing the Raw Chocolate Brownie! While I left these brownies plain, they can easily be jazzed up. The addition of dried fruit, flavouring, or nuts would make them even more spectacular. Possible add-ins include:1/2 Cup Almonds, Walnuts, or chopped nuts of choice. 1/2 Cup Dried fruit such as Goji, Dried Blueberries, Cherries, or Cranberries. 1/4 Cup Hemp Hearts or Dried Coconut. Lemon or Orange Zest. A pinch or two of Chile Powder or Cinnamon. 1 tsp of Peppermint Extract or any other extract of choice. Sea salt to garnish.

SERVES:  Serves 8-12 (loaf pan 9 by 5)

PREP TIME:  10-15 Minutes prep + Soak dates for 30 minutes prior + allow setting time

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free

INGREDIENTS 

Base:

  • 1 cup Almonds

  • 1 1/2 Cups Pitted Dates

  • 1/4 cup Raw Cacao

  • 1 tbsp Coconut Oil

  • 1 tsp Vanilla

  • 1/2 tsp Sea Salt

Icing:

  • 1 cup Dates, (soaked for 30 min)

  • 1/4 cup Raw Cacao Powder

  • 1 tbsp Coconut Oil

  • 4- 6 tbsp Reserved Soaking Water From Dates

  • 1 tsp Vanilla

  • Pinch of Sea Salt

 EQUIPMENT 

Vitamix or Blender of Choice

DIRECTIONS

Base: Puree all ingredients in a food processor until the mixture comes together. You may need to add 1 tsp of water or so to make the mixture come together better. If adding extract, add and pulse to combine. If adding nuts, etc, mix in by hand. Press the base into a lined loaf pan (9 by 5), using the back of a spoon to make it nice and smooth.

Icing: Soak dates in hot water for 30 minutes. After they have become soft, drain the dates but keep the soaking water. Combine the dates, cacao powder, coconut oil, salt, and 4 Tbsp of the soaking liquid in a blender. Puree until the mixture is silky smooth, this may take some time. Add more soaking liquid as needed to achieved a spreadable filling. I used about 6 Tbsp but you may need more of less. I wouldn’t recommend using more than 8 Tbsp as that might make the icing too runny.

Set in the refrigerator to chill 4- 6 Hours. Once set slice into either 8 or 12 servings. Store in the refrigerator.

 
Stacey Christie