RAW VEGAN CHOCOLATE BROWNIES WITH RASPBERRIES
Of all the desserts, brownies have to be one of the toughest to make vegan. The richness of a brownie can be difficult to transfer without butter and that perfect fudgy quality can be hard to reproduce without eggs and milk. When done right, however, a vegan brownie can be even better than a traditional one! This is because they tend to be even more chocolatey and decadent due to their reliance on pure, dairy-free cacao.
The key combination in this recipe is Nomad’s Chef’s Cocoa Powder and Medjool Dates. These ingredients work together to produce a vegan chocolate brownie that achieves that rich, chewy, gooey-in-the-middle quality that all us bakers are after.
YOU WILL NEED:
- 1 cup walnuts
- 1 cup hazelnuts
- 2½ cups pitted Medjool dates
- ½ cup cacao powder
- Pinch of Himalayan salt
CHOC RASPBERRY TOPPING:
- 6 tbsp Nomad's Chef's Cocoa Powder
- 6 tbsp melted coconut oil
- 4 tbsp of nut butter of choice
- 2 tbsp raw honey or maple syrup
- 1 tbsp of vanilla extract
- 1 cup frozen raspberries
- Chop the dates and soak in the water for 20 minutes
- In a food processor, grind the hazelnut and walnuts until fine
- Add Nomad's Chef's 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 18cm brownie tin lined with baking paper and set aside
- In a bowl mix together all your ingredients until well combined.
(it should resemble a thick sauce)
DRESSING THE BROWNIE:
- 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 squares and serve.
The brownies can be kept in a freezer for about 4 weeks