Raw Chocolate Brownie Recipe
The lovely Charlot at Raw Ecstasy sent us this awesome raw chocolate brownie recipe. What can we say? We're hooked! Rich, fudgy with an intense chocolate hit, it's guaranteed to satisfy any chocaholic. If you can't get hold of activated pecans, you can activate them yourself by soaking in water overnight, then dehydrating.
- 1 jar of Stoneground Raw Chocolate Activated Almond Spread
- 300g activated pecans
- 150g dates
- 3tsps Lucuma
- 1tsp Mesquite
- large dash of vanilla extract
- dash of maple syrup
- 90g cacao powder (or add to taste)
- 5 tbsps of extra virgin coconut oil
Blend activated pecans in food processor for 90 seconds - the resulting texture should be fluffy and crumbly. Take out and leave to one side. Pulse the dates for 30 seconds, then process until the dates form a smooth paste. Add the remaining ingredients (excluding the frosting), and process altogether until evenly combined. Be careful not to over-blend in order to retain a crumbly cake texture.
Next, empty the brownie mix on to a sheet of parchment paper and form by hand in to a square shape. Work lightly with your hands as not to overly compress the mixture but apply enough pressure to hold together. Pour over the frosting and spread evenly with the back of a metal spoon. If you find it difficult to spread, lubricate the spoon with coconut oil. Refrigerate the brownie for 30-40 minutes, then slice and serve!
Thanks for sharing this amazing raw chocolate brownie recipe, Charlot! Do you have any go-to raw puddings you'd like to share? If so, leave us a comment below. We'd love to hear your suggestions and ideas.
mouth-watering to share?