Raw Chocolate Brownies
This delicious recipe has been adapted from several found on the net including Oh, Ladycakes.
1 cup almonds (I used some with skins, some without as that was what I had in the cupboard. The first time I made them I used a bag of mixed nuts to make up the weight)
1/2 cup cashews
1/2 cup brazil nuts
3 tbsp raw cacao powder
8 Medjool dates (or I use 120g of the much cheaper and just as good for this recipe, cooking dates)
2 tbsp Maple syrup
1 teaspoon All spice if you like
First, put the dates in a pan, cover with the milk and bring to the boil. Gently simmer until the milk is almost gone and the dates are gooey. Leave this mixture to cool.
While the dates are cooking/cooling prepare the rest of the mixture.
In a food processor, whizz the nuts until very fine and beginning to clump together.
Add the cacao powder and whizz again until all mixed up.
Add the cooled date goo and a couple of tablespoons of maple syrup. Whizz again until you have a ball of dough.
Tip this out into a lined time about 20 cms square and press the mixture down.
Pop into the freezer for a couple of hours then cut into small squares to serve. They are quite rich and quite sticky! I guess they are quite calorific too but as you only need one or two small pieces at a time, I reckon that’s fine!
We store the Brownies in the freezer in an air-tight container but as Ladycakes says, we don’t really know how long they keep as they are eaten up quickly in this house too. I guess they would keep for a couple of months at least, if given the chance!
One of the recipes I found adds desiccated coconut but I don’t like the dryness of that. Another suggested adding Chocolate chips to the finished mixture. Don’t whizz or you’ll lose the chips. They might be good for added texture but I didn’t have any in. maybe next time – or maybe you’ll make them with choc chips and report back.