Basically, this recipe is just the Raw Chocolate recipe with added dates and nuts.
- 1/2 cup raw coconut oil
- 1/4 cup raw cacao powder
- 2 Tbsp maple syrup (or sweetener of choice) and adjust according to taste
- 1 tsp vanilla extract
- 1/4 tsp Himalayan salt
- 12 madjool dates, pitted
- 1 cup fresh almond pulp (see Almond Milk recipe) – put aside
- 1/4 coarsely chopped walnuts – put aside
- Melt the coconut oil and add the maple syrup. Whisk and add the cocoa powder.
- Then place the pitted dates and chocolate mixture into a blender or food processor.
- Blend until a smooth paste forms. Scrap down the sides of your machine as necessary.
- Remove paste into a large mixing bowl and add the fresh almond pulp and chopped walnuts. Mix until well combined.
- Line a lamington tin with grease-proof paper and spoon in the brownie mixture.
- Place another piece of grease-proof paper on top of the mix and smooth down until its about 2cm thick. Pop in the freezer for 5 min and then remove. With a sharp knife cut into brownie squares.
- OR take heaped teaspoons of mixture and roll into bit-sized brownie balls.
- Place in the freezer for about 20 mins. Serve cold.
- The slice can be severed plain or with my raw Chocolate Ganache spread generously over the top. Delish!
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