First things first, a disclaimer: I still wholeheartedly support the creation (and ingestion of) gooey, sugar-filled, chocolate brownies. But where’s the fun in always eating the same thing?
Never say never, but it’s highly (i.e completely) unlikely that I’ll ever adopt a vegan, raw, or super-healthy glowing food-blogger diet. I could spend hours passionately debating the reasons why, but it essentially boils down to my love of all foods, belief that humans have survived for millenniums while eating gluten, and my own work reviewing restaurants and food styling which means I’ll never say no to steak, cheese and piles of bread.
But that doesn’t mean I don’t appreciate some of the great recipes that can be created using only raw, vegan or vegetarian ingredients and this Raw Chocolate & Raspberry Brownie recipe is the perfect example. It’s fast, easy, loaded with wholesome ingredients and tastes delicious too. What’s not to love?
- 150g walnut pieces
- 50g pecan nuts
- 150g soft, pitted dates
- 4 heaped tbsp raw cacao powder (I usde SuperFoods Organic Cacao)
- 4 tbsp date syrup (I used Beloved Date Nectar)
- 4 tbsp coconut oil
- 150g fresh raspberries
- Two squares of dark chocolate
Add the walnuts and pecans to a blender or food processor, and whizz until finely ground. Add the cacao powder, dates, date syrup and coconut oil and blend further, until a you get a sticky brownie mixture. If too thick, add two tablespoons of water. Taste for sweetness, and add more cacao powder and more date syrup for a sweeter, more chocolate-y taste.
Tip in 100g of raspberries and mix in by hand, then transfer to a baking paper-lined baking tray and spread evenly. Top with raspberries and grated dark chocolate, then leave in the freezer for around an hour. Take out of the freezer at least fifteen minutes before serving, and drizzle with date syrup.
(N.B If the dates are dried, soak them in boiling water for 15 minutes then drain before adding to the blender)