The Raw Brownie Recipe | Video How-to
As one of our favourite go-to Sun Temple recipes, it would be wrong not to have our second video based on making these delicious little beauties. Learn how to make raw chocolate brownies with Germaine in your kitchen today by watching our latest video above and as always – let us know how you get on!
I promise you; you will not believe just how wonderfully satisfying these little beauties are. They are free from gluten, dairy, processed sugar and fat, and instead are chocked full of the super food amazingness of raw cacao, nuts and the sticky sweet goodness of dates in their unadulterated form. They will take approximately 10 minutes of your time.
I love these little raw chocolate brownie bites so much that I now always have a batch in the fridge for after supper, when you just want a little “something sweet” to pass in the mouth. I am such an advocate that my family all make them and I’ve even got my gym ladies on board the raw brownie recipe express.
Ingredients – The Raw Brownie Recipe
180g St. Lucian coco stick grated, or raw cacao (approx 1 cup) (see photo above)
115g (1cup) walnuts
115g (1 cup) pecans
160g (1 cup) raw unsalted almonds
1 tsp salt
Optional 100g (1 cup) fresh coconut and/or 1 tsp grated cinnamon and 2 tbsp ground fresh coffee
I grate the cocoa stick using the grater blade of my food processor, but you could do it by hand. Add the dates and process http://www.eta-i.org/ambien.html (probably while holding onto the bucking bronco that your food processor becomes) until you have quite a fine blend. Add the salt, almonds, walnuts and pecans (or just use walnuts) and blend until, when you pinch together a teaspoonful amount, it stays stuck. It should be quite smooth and it takes a little time. Your cue here is the mixture takes on a slightly oily hue. You could add the almonds at the end with the coconut if you preferred a more chunky feel. It comes down to what you prefer, so experiment widely with impunity knowing that these are not sinful but good!
Press all the mixture VERY firmly into a small casserole dish (mine measures 15cm by 28cm) The more time you take to do this well, the better your finished chocolate brownies, so it’s worth doing.
Cut the squares (approx 1 cm square) when you are sure you’ve got everything well in place, which for me is sometimes a 2 hand job, but don’t try to take them out then. Put the whole dish in the freezer for an hour or so and carefully remove them, break them into the squares and put in your favourite storage container. Mine is bright yellow and says “raw brownies!!!” just by looking at it. These store beautifully in an airtight container in the fridge for a week or more.