Raw Chocolate Brownies
Recipe Type: Dessert, Chocolate
These no-bake brownies are so easy to make and packed with nutrients and a topping of rich ganache.
  • 1 + ½ cups pecans
  • 16 medjool dates (or soft organic dates)
  • ⅓ cup cacao powder
  • 1 teaspoon vanilla paste (or extract)
  • Pinch of sea salt
  • ½ cup cacao butter, chopped into small pieces
  • ½ cup coconut cream
  • ⅓ cup rice malt syrup
  • ⅓ cup cacao powder
  • 16-20 pecans (optional)
  1. Note: If you want the ganache really thick, then I would suggest making it prior to the brownies.
  2. Process pecans in a blender or food processor until they resemble fine crumbs. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed.
  3. Spoon mixture into a lined square baking tin and smooth with the back of a spoon. Place in the refrigerator to set for a minimum 2 hours.
  4. To make the ganache; add the cacao butter, coconut cream and rice malt syrup in a small glass/heatproof bowl and place over a saucepan of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the cacao butter is melted
  5. Next, add the cacao powder and whisk until well combined. Then let cool for 5-10 minutes, before placing in the refrigerator to thicken. I would leave for 60 minutes if you want it slightly thickened or 4 hours if you want it real thick.
  6. Then, slice the brownies into squares and spread the ganache on the top. Top with the pecans (optional) and serve.
  7. Store in an airtight container in the refrigerator for 3-4 days.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/raw-chocolate-brownies/