If anyone thought I was going to go through this month without chocolate, they had another thing coming. But how was I going to make a raw but delectable chocolate treat? Turns out, there are a myriad of ways to do just that.
On Friday, I found a recipe for a raw brownie on minimalistbaker.com. I used her recipe from for the brownie only but had to go to a different site for the frosting because it was vegan but not raw.
Here’s the brownie recipe:
- 1 cup (93 g) + 1/2 cup (47 g) raw walnuts, divided + more for topping
- 1 cup (150 g) raw almonds
- 2 1/2 cups (~425 g / 15 ounces) dates, pitted (if dry, soak in warm water for 10 minutes then drain)
- 3/4 cup (60 g) cacao powder or unsweetened cocoa powder
- 2 Tbsp cacao nibs + more for topping
- 1/4 tsp sea salt
Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
Add the dates to the food processor and process until small bits remain. Remove and set aside.
Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
Add the brownie mixture to a small parchment lined 8×8 dish and before pressing, add remaining 1/2 cup roughly roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square – this will make the brownies slightly thicker and more dense.
Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).
Frosting (from the rawtarian.com)
- 1. Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit.
- 2. Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly.
- Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren’t actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.
- 4. You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness.
- 5. This raw chocolate icing is ready to use as soon as you pour it out of the blender.
To say we loved it would be the understatement of the year! We made it on Friday and are having a piece a day. I never knew dates were so amazing for binding and sweetness. Our food processor has made it possible to try so many recipes. It was also easy and after we molded it into a square, we only froze it for about a half-hour. The cacao nibs tasted even better embedded in the brownie. We will definitely try it again. Great alternative to the traditional dessert.