This is a healthy alternative to fudge brownies! I’ve never made this exact recipe before, but I’ve made raw brownies many times before so I created an adaptation of this recipe. You can try their recipe (which may taste even better) or mine, but I made it the way I did simply because I didn’t have all the ingredients in the other recipe, and I had other comparable ingredient that needed to be used up in my cabinets. So even if you don’t have all the ingredients you can modify the recipe as needed.
- 1 cup and 1/2 cup of walnuts
- 3/4 cup almonds or almond flour
- 1/4 cup apricot seeds
- 2 + 1/2 cups of dates, soaked (for at least 10 mins) and pitted
- 3/4 cup cacao powder
- 2 Tbsp cacao nibs
- 1/4 tsp sea salt
- 1/4 cup Almond milk
- 1 cup of cacao paste
- 2 Tbsp Coconut oil
- 1/4 – 1/2 cup powdered sugar
- Sea salt
- White chocolate chips
- Chocolate chips
Note: Not all ingredients listed above are raw. Almost flour may not be raw, almond milk may not be raw if you heat it up too much, the powdered sugar and chocolate chips aren’t raw but they’re optional. You don’t have to make the chocolate frosting, or you could try using a raw alternative intstead of powdered sugar. If you do, let us know how it goes in the comments below. A good alternative to chocolate chips would be goji berries and/or hemp seeds. Even if these brownies aren’t 100% raw, the amount of cooked ingredients is low and as long as the meal is at least 50% raw your body won’t have a white blood cell reaction, which is largely what you’re trying to avoid with raw food.
Making The Brownies
- Place walnuts, almonds, and apricot seeds in a food processor and blend until fine.
- Add cacao and sea salt, then mix. Transfer the mix into a bowl.
- Put dates in the processor and blend until they’re in small pieces. Remove and put in another bowl.
- Add the nuts and cacao mixture back to the food processor, then pulse while slowly adding the processed dates to the food processor with the nuts and cacao in it.
- Keep adding dates to get a doughy consistency, and until the mixture holds together in your hand.
- Add mixture to an 8 x 8 dish with parchment paper lined at the bottom.
- Add 1/2 cup of chopped walnuts and cacao nibs to the mixture. Distribute evenly. Spread it evenly in the dish so it fits tight and flat.
- Chill in the fridge or freezer for 10-15 minutes
Making The Frosting
- Warm 1/4 cup almond milk very lightly on the stove in a saucepan with 1 cup of cacao paste.
- Mix 2 tbsp of coconut oil and 1/4 tsp of sea salt. Whisk.
- Set in fridge for 10 minutes
- Add powdered sugar a little at a time. Keep adding and whisking until it’s light and fluffy.
- Spread frosting on top of brownies.
- Add toppings.
- Cut into squares.
- Store in air tight container. Eat within a few days or store it in freezer for a few weeks (the fresher, the better).