These brownies are rich in flavor and more than tasty. But the best is that you don’t have to bake them. Chocolate brownies are sugar-free, gluten-free, raw dessert that is the perfect choice for those who pick healthy foods.
Recipe for chocolate brownies
Ingredients that you need for 12 -16 brownies are following.
- 2 ¼ cup (400 g) pitted dates
- 1 cup (120 g) whole raw almonds
- 1 cup (120 g) whole raw walnuts
- 1/3 cup (40 g) roughly chopped walnuts (for mixing through)
- 1 cup (120 g) raw cacao powder
- 1/4 cup (30 g) raw cacao nibs (for mixing through)
- ¾ cup (90 g) raw cacao powder
- ½ cup (90 g) dates
- 2/3 cup (160 ml) full fat coconut milk
- ¼ cup (50 g) coconut oil, melted
- ¼ cup warm water
For the base:
Place nuts in blender with the exception of the walnuts for stirring through. Then blend finely. Remove and set aside. Then add dates to blender and blend them to a paste.
Add back in ground nuts with cacao powder and dates. Blend to form brownie “dough” like consistency that holds together when pressed between your fingers.
Then add in cacao nibs and walnuts and pulse three times to combine.
Spread mixture evenly in to a lined 8 inch square tray. But it needs to be a few inches deep. Use a pastry roller to smooth the surface. Place in the fridge whilst you make topping.
For the topping:
Blend dates to a paste. Then add in coconut milk and cacao powder and blend to combine. Add in warm water and blend until smooth. Finally add in melted coconut oil. Process it until smooth and glossy.
From start to finish the topping should only take 5 – 10 minutes depending on your blender!
Pour topping over the brownie base. Then return to the fridge to firm up for 3 hours or overnight.
Remove from the tray. Slice in to desired number of brownies. Store it in a seal tight container in the fridge for up to 1 week or in the freezer for up to one month.
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