Sea salt, walnuts and rich cocoa nibs are just some of the ingredeints that make up these raw nut brownies that are glazed with a tantalizing ganache and are the perfect energizing bite.
I have an infant. So when I’m in need of quick pick me up bite or two after a long night without sleep, I love to munch on some raw energy balls or bars. Preferably with chocolate. A burst of energy helps me get trough the toughest moments of motherhood, but they also provide valuable nutrition for my body to produce enough milk for my hungry boy. Although my Chocolate Glazed Brownies aren’t entirely raw, I called them that. You can easily adapt ingredients to make it such. Just make sure all of them are raw.
Just last week I made 2 batches, and they are gone in a minute. They are soft and chewy with rich flavors of dates and walnuts, and a hint of vanilla. I’m in love with the glaze so buttery and smooth, my mind is already full of ideas where to use it next. Then there’s crunchy cocoa nibs and walnuts on top to contrast the textures of the brownies. My secret ingredient is a good quality sea salt. If you ever happen to go to Slovenia, you need to buy some Piran salt (it’s available in every grocery store). There is some in the brownies and extra Sea Salt Flower sprinkled on top. The flavor of the cocoa is enriched when paired with it and it takes the brownies to a whole new level. It’s hard to believe this snack/dessert is healthy and totally guilt free as so sinfully tasty.
Here are a few tips if you decide to give my recipe a try. Use good quality and very sweet dates for maximum flavor. If you think they are not soft enough, soak them in water for a few hours before and use the water for the recipe, do not pour it away. Cocoa powder needs to be unsweetened, but you can skip the raw part, though you should always go for high quality. Never skip the salt, even if you don’t usually use it. Salt really makes the difference.
Raw Nut Brownies and GanacheAnja
- 250 g 2 cups dates
- 160 g 1½ cup raw walnuts
- 40 g 1/2 cup raw almonds
- 60 g 3/4 cup raw cocoa powder
- 1 tsp vanilla essence or seeds
- ½ tsp sea salt
- 2 tbs water
- Click the link above for the ganache recipe.
- To decorate:
- sea salt
- cocoa nibs
- crushed walnuts
- Add all ingredients for the brownies in the food processor and pulse until a balll starts to form, scraping the sides as you go.
- Line a 20x20 cm baking dish with parchment paper and press down the dough firmly. Put into the fridge to cool down.
- For ganache melt the coconut oil and mix it with agave syrup and cocoa powder. Spread over the brownies and sprinkle with cocoa nibs, sea salt and crushed walnuts. Put back to the fridge to set.
- Cut into small squares and store in the fridge for up to a week.