Extremely delicious raw vegan brownie made with nuts, dates and chocolate. Quickly made and finished with a layer of smooth chocolate cream. Decorated with healthy cocoa nibs and nuts. Ideal for in between or as a vegan dessert.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 12Brownies
Calories 347kcal
Ingredients
FOR THE BROWNIE BATTER:
125gmixed nutsI use one third each of walnuts, hazelnuts and pecans
Line a mold (20cm x 20cm or smaller - larger the mold, the flatter the brownies will be) with food wrap (I use compostable, see link at bottom). Allow foil to protrude slightly, this will make the brownie easier to lift out of the pan later.
FOR BROWNIE Dough: Depending on the power level of the mixer either 1) if powerful (eg Magimix) put all the ingredients for the dough in the blender and mix until (for me it takes 4-5 minutes) until everything is well combined and a compact, slightly sticky dough. Or 2) if the blender is not very powerful, work in separate steps: First grind the nuts finely, then add Medjool dates and cocoa powder. If necessary, add a sip of hot water and mix until a uniform dough is formed.
125 g mixed nuts, 140 g Almonds, 450 g Medjool dates, 60 g raw cacao powder, A pinch of sea salt
Press dough into mold with fingers until an even, flat surface is formed. Put in the refrigerator.
FOR THE CHOCOLATE CREAM, heat almond milk in a small saucepan or milk pot, but do not boil. Remove from heat and add chopped chocolate to the pot. Cover and let stand for 2-3 minutes to allow the chocolate to melt. Add coconut oil and stir until everything is well combined and the chocolate-milk cream is evenly melted.
175 g Chocolate or fine dark chocolate coating, 26 g Coconut oil, 31-62 g Powdered sugar, 1 Pinch sea salt, 60 ml Almond milk
Place in the freezer for 10 minutes to allow the measurements to cool. Remove and sift ¼ cup powdered sugar! It is essential to sift powdered sugar or mix it finely in a blender beforehand, otherwise lumps will form. If the mixture is still too liquid, add more powdered sugar by the tablespoonful and stir until the mixture has reached a firm but creamy consistency. Remove brownie from refrigerator and spread evenly with chocolate cream.
TOPPINGS: Decorate with cocoa nibs and nuts as desired, cut into 12-24 pieces and enjoy!
Coarsely chopped nuts, Cocoa nibs
Store brownies in an airtight box in the refrigerator for 4-5 days or in the freezer for up to one month. However, they are best fresh.