Raw Chocolate Brownies. These chewy and fudgy squares of goodness are vegan, gluten-free and refined sugar-free. The best part is you should not feel guilty for eating more than one PLUS you get to keep your oven turned off in the heat of the summer!
How to make raw chocolate brownies:
The brownie base, to some is the most important part of the brownie. This base consists of a combination of Medjool dates, cocoa powder, almond flour, and maple syrup blended in a food processor. Next, is the chocolate ganache. The true star of any good brownie in my eyes. If you are unfamiliar with chocolate ganache, it is a chocolate sauce traditionally made of chocolate and heavy cream. My recipe is vegan so it is a bit different. This simple layer calls for maple syrup, cocoa powder and coconut oil mixed together in a bowl. Finally, the brownie base is pressed into a pan before being covered with this sweet ganache that is spread out on top. Quick, easy and more then decadent!
How to store Raw Chocolate Brownies:
In the freezer:
One of my favorite ways to store these brownies is in the freezer. The dates are caramely (is that even a word?!) and don't completely solidify in the freezer. As a result, the brownies will be cold but still easy to chew. This is a great way to store them for long periods of time.
In the fridge:
I made these in late July when the humidity was high and the temperatures were hot. In this summer weather if the brownies are left out on the counter, the chocolate ganache starts to melt. I recommend keeping these in the refridgerator during the summer months. Even in the cooler months its smart to store in the refridgerator to keep them at their best!
SAVE TO PINTEREST!
Looking for more vegan chocolate dessert recipes? Make sure to check these out:
Raw Chocolate Brownies
Ingredients
For the brownies:
- 20 plump Medjool dates, pitted
- 1 cup almond flour
- ½ cup cacao or cocoa powder
For the chocolate ganache:
- ⅓ cup cacao or cocoa powder
- ¼ cup maple syrup
- 3 tbsp coconut oil, melted (keep the oil below 118 to keep it raw)
- Pinch of salt
Instructions
For the brownies:
- Add the pitted dates, the almond flour and the cacao or cococa powder to a food processor and process until smooth. The 'batter' will form a large ball when it's done
- Line an 8x8 pan with parchment paper and press the batter into an even layer. Set aside
For the chocolate ganache:
- Combine the maple syrup and coconut oil in bowl and mix. Then add the cacao powder or the cocoa and mix. Pour the ganache on top of the brownie batter
- Place the brownie in the fridge for a minimum of thirty minutes. Once ready to eat, cut into 12 squares and enjoy!
Can you cut down the 3 tblspn s of coconut oil to 1 1/2?
Hi Lauriann, cutting back on the coconut oil may result in a crumble like texture. Try it and let me know how it goes!