The Raw Brownie Recipe

 

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 for Raw Chocolate Brownie Recipe

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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

250g dates

Optional 100g (1 cup) fresh coconut and/or 1 tsp grated cinnamon and 2 tbsp ground fresh coffee

Method

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 (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!

Mixing the Raw Chocolate Brownie Ingredients

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.

Dishing up Raw Chocolate Brownies

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.

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9 Comments

  • Reply
    Cocoa and raw cacao | Sun Temple Food
    February 28, 2014 at 3:14 pm

    […] and sometimes flavoured with cinnamon and other spices. I as you know make mine into raw brownies, and other […]

  • Reply
    Colleen Camacho
    September 24, 2016 at 1:21 am

    Lovely video Gems!!!
    Well done!!!

    • Reply
      Germaine
      September 24, 2016 at 6:11 am

      Thanks Col. The brownie monster’s entrance says it all.

  • Reply
    Shells
    September 24, 2016 at 10:02 pm

    Agree with Cols! Very professional video and presentation!

    • Reply
      Germaine
      September 25, 2016 at 6:30 am

      Thanks so much Shells….will you be making them?

  • Reply
    AK
    September 26, 2016 at 7:39 pm

    Going to try this!!

    • Reply
      Germaine
      September 27, 2016 at 6:47 am

      Yay! Let me know how you like them….

  • Reply
    Alison Ritchie
    January 14, 2017 at 7:37 am

    Hi Germaine,
    Love the videos. Can we get the coca sticks in the UK – if not is there a substitute?

    • Reply
      Germaine
      January 14, 2017 at 7:43 am

      Thanks Alison….You can buy raw cacao or even cocoa nibs from most health food shops….let me know how you get on….

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