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RAW VEGAN RASPBERRY CHOCOLATE BROWNIES

RAW VEGAN RASPBERRY CHOCOLATE BROWNIES

INGREDIENTS

RAW BROWNIE:

  • 1 cup walnuts
  • 1 cup hazelnuts
  • 2½ cups pitted medjool dates
  • ½  cup cacao powder
  • Pinch of Hymalayan salt

CHOC RASPBERRY TOPPING

  • 6 tbsp Nomad Chef's Cocoa (cocoa powder)
  • 6 tbsp melted coconut oil
  • 4 tbsp of nut butter of choice
  • 2 tbsp raw honey or maple syrup
  • One tbsp of vanilla extract
  • 1 cup frozen raspberries

METHOD

The brownie: Chop the dates and soak in the water for 20min. In the food processor grind the hazelnut and walnuts until fine. Add cacao powder and salt and continue to grind. Add bit by bit chopped dates until dense and sticky. Press mixture down firmly onto a square 18cm x 18 cm brownie tin lined with baking paper and set aside

The topping: in a bowl mix together all your ingredients until well combined. It should resemble a thick sauce. Pour the sauce mixture over the brownie base and smooth out with a spatula. Sprinkle raspberries on top. Freeze the brownies for about 1 hour until set. Once set cut into square and serve.

The brownies can be kept in a freezer for about 4 weeks