This raw brownie recipe is so good, I have made it twice now. The first time I was disappointed in myself that I didn’t take any photos (though I’m not really surprised it didn’t last long enough) but in the end that turned out to be a good thing as I upgraded it for the second round with a thick layer of smooth dairy-free dark chocolate. Hemp seeds are a great vegan and vegetarian source of Omega 3 and give the brownies a nuttier flavours.
The brownie mix comes out incredible sticky so it’s wise to add a thin dusting of cocoa powder to line the dish you use. It will stick to the blender and any utensil you use too so the key to success here is not worrying too much about it being neat and tidy! You definitely wouldn’t want to lose any of this stickiness as is part of what makes it so enjoyable!
Slicing it with the chocolate layer on is a bit tricky too as it tends to crack. You therefore have two options here: allow it to sit out of the fridge for a little while then use a knife, heated slightly with hot water, to gently saw through the chocolate; or smash the surface and go with the misshapen pieces. Can you guess which one I did here..?
I’m joining in for #freefromfridays (and publishing on a Saturday, yep) over at Free From Farmhouse as this recipe is dairy-free, egg-free, gluten-free, soya-free, and finally, peanut-free! Be sure to hop over and look at the other yummy recipes being shared on there.
Makes approx. 8 servings
Ingredients:
For the brownies:
200g dates, soaked for two hours and drained
3tbsp cocoa powder, plus extra to dust
2tbsp tahini
2tbsp hulled hemp seeds, ground into a fine powder
2tbsp natural glace cherries
For the topping:
100g dark chocolate
Method:
1. Add the dates, cocoa powder, tahini and hemp seeds into a food processor. Blend until all of the ingredients until they have fully combined and formed a sticky paste.
2. Stir the cherries into the brownie mix – you can add them whole, chopped or half chopped/half whole.
3. Dust a suitable dish with a light layer of cocoa powder and scoop the brownie mix into it. Spread the mix out to approx. 2-3cm thick and place in the fridge.
4. Whilst the mix is setting, melt the dark chocolate in a bowl over a pan of hot water, stirring until it is smooth and glossy.
5. Remove the brownies from the fridge and pour over the melted chocolate. Spread out to form an even coating. Return to the fridge and allow the chocoloate layer to set.
6. Cut into pieces and enjoy!
Looking for more raw treats? How about these Ginger & Cocoa Raw Brownies?
