Have you ever tried a raw chocolate brownie?
How about a raw double chocolate brownie?
Don’t let the word “raw” put you off – raw vegan brownies can be some of the best brownies in the world. I have enjoyed making them for years… and so I’m surprised that I’m only putting my recipe on the blog now.
I’m a total self-confessed chocaholic… but I find that for me, if I eat “unhealthy” chocolate (made with processed sugar, dairy, white flours), I just feel terrible afterwards (no energy, nausea, feeling weak)… and so it’s just not worth it for me.
That is why I love taking the time to play around in my kitchen and create healthy chocolate treats – and these raw vegan chocolate brownies are one of my all time favorite chocolate indulgences to make (and eat).
These healthy chocolate brownies are not only raw and totally plant-based, they are also completely grain, gluten, dairy, soy, legume and refined sugar free!
…they are also absolutely out-of-this-world amazing… just incase I forgot to mention that! Totally decadent and chocolatey… and oh so yummy…
I hope you LOVE them as much as I do! xo
This easy recipe is not only grain, gluten, dairy, soy, legume and refined sugar free – it also contains healthy essential fats, healthy plant-based protein and good carbs for long lasting, sustained energy with no sugar crashes!
-20 fresh medjool dates
-1 cup cacao powder (raw cocoa)
-1 cup raw walnuts
-1 cup raw pecan nuts
-4 tablespoons melted coconut oil
-4 teaspoons ground vanilla powder/ pure vanilla extract
-1 teaspoon cinnamon
-pinch sea salt
Ingredients (Mousse Frosting):
-1 tablespoon unsweetened nut butter (almond, cashew or macadamia)
-1/4 cup cacao powder
-3 tablespoons 100% pure maple syrup
-1 teaspoon ground vanilla powder/ pure vanilla extract
-1/4 teaspoon cinnamon
-pinch sea salt
-raw pecan halves
-a sprinkle of cacao powder
(makes 15-20 brownies)
-pit and soak the dates in warm water for 15 minutes
-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt
-finely chop the soaked dates into small pieces and then mash with the back of a fork until it forms a sticky and smooth paste
-roughly chop the walnuts and pecan nuts
-mix the sticky date paste, melted coconut oil, cacao powder, vanilla, cinnamon and sea salt together in a bowl until well blended (can mix in a food processor/ high-powered blender if you like, otherwise mix by hand)
-add the chopped nuts and mix the brownie batter again
-pour or spoon the brownie batter onto a tray lined with wax/ parchment paper, spread out evenly with the back of a spoon (or mould with your hands) and place in the fridge to set for about 30 minutes or until solid
-make the chocolate mousse frosting (below)
Instructions (Mousse Frosting):
-peel & pit the avocado and smash with the back of a fork
-mix the avocado, nut butter, cacao powder, pure maple syrup, vanilla, cinnamon and sea salt together with an electric beater, a whisk or in a high-powered blender until smooth (no lumps)
-remove the brownies from the fridge when set, cut them into squares with a sharp knife, remove from the parchment paper and cover each brownie with chocolate mousse frosting, spreading it out evenly with the back of a spoon
-garnish each brownie with a raw pecan halve & dust with extra cacao powder (optional)
-place the brownies into the fridge to set for 30-60 minutes
-store brownies in an airtight container in the fridge to keep fresh for longer
-eat, share & enjoy every bite!
Made with love by Liezl Jayne xo