Raw chocolate brownies with all the rich flavour, but minus the mad sugar rush and other processed ingredients. These brownies are vegan, gluten, grain and dairy free and the perfect way to naturally satisfy a sweet tooth. You can make them as large or small as you prefer and store them in the fridge or freezer depending on how hard and cold you like them.
The raw cacao is what gives them that rich chocolate flavour, and is also an ingredient that supples powerful antioxidant benefits, which help protect our body cells from ageing and various different diseases. The walnuts, which contain the highest amount of omega 3 fats of any other nuts, are important for our health as they help facilitate the production of hormones and feel-good transmitters, like dopamine and serotonin, which helps support memory and overall brain function. These healthy fats are also amazing for our skin, hair & nails, and can help prevent ageing and other skin disorders.
| Raw Chocolate Brownies | | Print |
- 150 gm (about 20 dates) soft pitted dates
- ¼ cup (30 gm) raw cacao powder (or cocoa)
- ¼ tsp sea salt
- 2-3 tsp water
- 150 gm (1½ cup) walnuts
- 30 gm (1 ounce) pistachio nuts, shelled
- 3 tbsp hazelnuts, finely chopped
- Place walnuts and pistachio nuts in food processor and process until finely ground. Transfer to bowl and set aside.
- Place dates, cacao powder, sea salt and water in food processor and process until it reaches a thick sticky consistency.
- Add the walnut and pistachio mixture and process for about a minute until well combined. You should now have a thick cake crumb like mixture that easily sticks together. (if it doesn't hold together well, add another tsp of water and process again).
- Transfer brownie mixture to a bowl and add the chopped hazelnuts. Combine with you hands.
- Press the mixture into a square tupperware or glass bowl, making sure it is even in thickness.
- Place in the freezer or fridge for at least 30 mins before serving as the brownies are much easier to cut when cold.
- Cut into squares and drizzle with cacao powder and hazelnuts. Serve with coconut cream and/or fresh berries.
Did you soak any of the nuts before using them in your recipe? Looks great! A real cake-like consistency!
No I didn’t. If you do go for soaked nuts, make sure they are properly dried/dehydrated before using them as ‘wet’ nuts will make it too mushy. Good luck
I love raw brownies! These look mouthwatering! I love how you added pistachios 🙂
Thank you Melissa! x
Raw brownies are the best, aren’t they? Better than real brownies, in my humble opinion. These look so delicious.
Pinning!
Your blog is so amazing I love all the recipes… miss you !
My daughter made the brownies this past week-end and my family and co-workers love them. Thanks for a great recipe.
You’re welcome. So glad to hear they were a success!
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Hi, l only recently came across your blog. So nice to know you have studied in Australia and can relate to us Aussies! We made your spelt blueberry muffins for our kids lunchboxes last night and they loved them. Looking forward to making some of these great recipes. I’m a fan of the raw brownie but was wondering if using carob would be an okay alternative to cocoa/ cocoa? Also, what you think of carob? Cheers, Dell
I’m so glad you enjoy the blog! To be honest, I never use carob powder as I don’t like the taste, so I don’t know how it would work as a substitute to cacao/cocoa in the brownies. The advantage of using carob is that it is caffeine free. Nutritionally, it is lower in fat but higher in carbohydrates and sugar compared to cacao/cocoa powders, so I wouldn’t necessarily look at it as a healthier alternative. But if you prefer the taste, go for it! Hope that helps!