Raw Brownies
It doesn't matter how many times I've made these raw brownies; I'm always amazed at how wonderful they are. I'm not exaggerating when I say these raw vegan brownies will seriously change your life. You'll never even think about baking brownies again after making this rich, chewy, fudgy chocolate goodness topped with a thick chocolate layer. Why would you?
Servings: 16 squares
Calories: 267kcal
Ingredients
Brownies
- 2 cups walnuts
- 2 1/2 cups Medjool dates , pitted
- 3/4 cup cocoa powder
- 1/4 cup hemp hearts
- 1/4 cup walnuts , chopped (optional)
- pinch sea salt
Chocolate Ganache
- 1/2 cup coconut oil , melted
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut cream *
- pinch sea salt
Instructions
- Process the brownie ingredients. Add the walnuts to a food processor bowl fitted with an S blade and process until the nuts are coarsely ground. Be careful not to over-process the nuts; they should retain some texture. Add the dates, cocoa powder, hemp hearts, and salt to the food processor and process until all the ingredients begin to stick together. You might be tempted to add more dates because the brownie mixture will be tender and slightly crumbly at first, but "crumbly is exactly what you want as long as the mixture sticks together when you press it between your fingers. If the mixture is too dry, pulse it a little bit more. Finally, add the chopped walnuts to the food processor and pulse until just combined
- Press the mixture into a pan. Transfer the mixture to a parchment paper-lined baking dish (I used a 6.5" x 6.5"/16.5 cm x 16.5 cm glass container) and press it into a smooth, even layer.
- Mix the chocolate ganache ingredients. Add the coconut oil, cocoa powder, maple syrup, and coconut cream to a medium bowl and whisk until smooth.
- Assemble the brownies. Pour the chocolate ganache on top of the brownies and spread it evenly. Tap out any air bubbles.
- Chill. Transfer the brownies to the refrigerator to firm up, for about 1 hour. Once firm to the touch, remove the brownies from the baking dish (by lifting the parchment paper) and cut them into squares. To cut the brownies cleanly, run a sharp knife under hot water for about 20 seconds, wipe off excess water, and press the knife down slowly, making the first cut. Run the knife under hot water again to reheat it. Wipe the blade clean, then make the second cut. Repeat until all the brownies are cut.
- Store. Leftover brownies keep well in an airtight container in the refrigerator for up to 2 weeks. For longer-term storage, freeze in an airtight container for up to 3 months. The freezer will produce condensation on the chocolate if the brownies are brought to room temperature straight from the freezer. So, for best results, transfer the frozen brownies to the refrigerator 24 hours before serving.
Notes
*You can use canned coconut cream, but for truly raw brownies, use raw coconut cream made from fresh coconuts.
**Nutrition information is approximate and may contain errors. Please feel free to make your own calculations. Nutrition information is calculated without optional ingredients.
Nutrition
Serving: 1of 16 | Calories: 267kcal | Carbohydrates: 23g | Protein: 6g | Fat: 18g | Fiber: 6g | Sugar: 16g