These raw brownies are officially taking up permanent residence in my fridge. I have been wanting to make raw treats for ages. Mostly because they’re delicious but also because buying them is super expensive. They took minutes to make and I am so chuffed with the taste. Making them was like a bit of a science experiment for me having never made something like this before and trying to get the texture and taste right.
What I found is that they also lend themselves beautifully to adding fun flavours. Dried apricots, cayenne pepper or mint extract would be wonderful additions. They keep really well in the fridge as they soften at room temperature so take them out of the fridge for a few minutes before you want to serve them so they get fudgy and brownie like.
Raw Vegan Brownies
Makes 12 small brownies, double the recipe for a more generous portion
- 130g medjool dates
- 60g ground almonds
- 20g desiccated coconut
- 30g cocoa powder ( I used NOMU)
- pinch sea salt flakes
- 1 tsp vanilla powder
- 2 Tbsp coconut oil
Place all the ingredients except the coconut oil into a food processor and blitz until fine. Heat the coconut oil in a pan until it becomes liquid. Drizzle into the food processor and mix well.
Decant mixture into a lined little loaf tin or square tray. If you do not have one small enough decant onto some baking paper and fold, squeeze and shape it into a square. Place in the freezer to set firm.
Remove and slice into squares. Dust with cocoa powder.
Keep the brownies in the fridge wrapped up tightly for a week.