Raw Chocolate Brownies

Name: Raw Chocolate Brownies
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 20 plump Medjool dates, pitted; 1 cup almond flour; 1/2 cup cacao or cocoa powder; 1/3 cup cacao or cocoa powder; 1/4 cup maple syrup; 3 tbsp coconut oil, melted (keep the oil below 118 to keep it raw); Pinch of salt

by Love Chef Laura

12 brownies

30 min

Raw Chocolate Brownies. These chewy and fudgy squares of goodness are vegan, gluten-free and refined sugar-free. The best part is you should not feel guilty for eating more than one PLUS you get to keep your oven turned off in the heat of the summer!

The brownie base, to some is the most important part of the brownie. This base consists of a combination of Medjool dates, cocoa powder, almond flour, and maple syrup blended in a food processor. Next, is the chocolate ganache. The true star of any good brownie in my eyes. If you are unfamiliar with chocolate ganache, it is a chocolate sauce traditionally made of chocolate and heavy cream. My recipe is vegan so it is a bit different. This simple layer calls for maple syrup, cocoa powder and coconut oil mixed together in a bowl. Finally, the brownie base is pressed into a pan before being covered with this sweet ganache that is spread out on top. Quick, easy and more then decadent!

One of my favorite ways to store these brownies is in the freezer. The dates are caramely (is that even a word?!) and don’t completely solidify in the freezer. As a result, the brownies will be cold but still easy to chew. This is a great way to store them for long periods of time.

Raw Chocolate Brownies

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Recipe details

Yield 12 brownies
Time spent: Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min

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% Daily value

Ingredients

For the brownies:

20 plump Medjool dates, pitted
1 cup almond flour
1/2 cup cacao or cocoa powder

For the chocolate ganache:

1/3 cup cacao or cocoa powder
1/4 cup maple syrup
3 tbsp coconut oil, melted (keep the oil below 118 to keep it raw)
Pinch of salt

Instructions

For the brownies:

Add the pitted dates, the almond flour and the cacao or cococa powder to a food processor and process until smooth. The 'batter' will form a large ball when it's done
Line an 8×8 pan with parchment paper and press the batter into an even layer. Set aside

For the chocolate ganache:

Combine the maple syrup and coconut oil in bowl and mix. Then add the cacao powder or the cocoa and mix. Pour the ganache on top of the brownie batter
Place the brownie in the fridge for a minimum of thirty minutes. Once ready to eat, cut into 12 squares and enjoy!

Comments

Rachel's Trash~2~Treasures on Nov 13, 2020

Well, I gave you 5 stars just because it looks good 😁 I have a question about the coconut oil, is it regular, solid at room temp oil that gets heated or the liquid kind? You say you pour it on? Thanks, looking forward to your answer!

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- Devon on Nov 13, 2020
  
  I might be able to help: coconut oil liquifies when beaten at room temp., as the directions day to mix it with the other ganache ingredients.
  
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- Rachel's Trash~2~Treasures on Nov 14, 2020
  
  Hey, thanks Devon. I always have to heat it a bit, maybe my kitchen is too cold
  
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Ivanilda on Nov 13, 2020

This is the easiest brownie recipe I ever have!!!

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