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Raw Chocolate Brownies

Raw Chocolate Brownies


Ingredients

Scale
  • 1 cup medjool dates (approx 10)
  • ½ cup almond butter
  • 1 cup almond meal
  • 1 cup roast almonds
  • ¼ cup cacao
  • 1 tsp medicinal mushroom coffee mix (or just regular granular coffee)
  • ½ tsp sea salt
  • ¼ tsp vanilla paste

Ganache:

  • ½ medium-large sized avocado
  • 1 cup coconut cream (place can in the fridge overnight or freezer for 30 mins and the top solid cream at the top is what you want to use)
  • ¼ cup maple syrup
  • ⅓ cup cacao
  • ½ tsp sea salt
  • ¼ tsp vanilla paste

 


Instructions

  1. For the brownie base; simply place all ingredients into a food processor and process until combined and mixture sticks together with your hands. If it’s still a little dry add a little more almond butter or a touch of maple syrup.
  2. Line a small square baking dish with parchment paper, and spread the brownie in an even layer, flattening it out with the back of a spoon.
  3. For the ganache, place all ingredients into a food processor or blender and blend on high until smooth.
  4. Spread an even layer on top of the brownie base. Place in the fridge for 2 hours, or freezer for 1 hour.

Notes

Recipe & Photography by Holly Dyson from @growthegrin.