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Are you craving a sweet, decadent chocolate dessert… ooh, with a slightly salty touch? Well, you’ve met your match! These no bake brownies are super chocolatey and fudgy, yet healthy and great for you.
Packed with protein, fibre, omega 3s, and antioxidants from the cocoa, there’s no reason to ever feel guilty about eating them. These raw brownies are free from flour, sugar and butter… plus who wants to use the oven in this heat?!
Please don’t let the healthy ingredients fool you – they’ll blow you away with their intense chocolate flavour and dense chewy texture.
They’re best eaten right out of the freezer… believe me! Bet you’d like the recipe now, right?!
- 1 cup cashews/almonds or walnuts
- 1/2 cup hemp hearts
- 1 1/2 cups Medjool dates* (lightly packed)
- 1/2 cup raw cocoa powder** (the best quality you can find)
- 1 1/2 tsp pure vanilla extract
- 1 tbsp water, or more as needed for a sticky consistency
- 1/3 cup chopped cashews/almonds or walnuts
- 2 tbsp raw cacao nibs
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 1/4 cup pure maple syrup
- 1/2 tsp pure vanilla extract
- Maldon or sea salt to sprinkle on top, once chilled
*You’ll want to use soft, fresh Medjool dates for this recipe to make sure that your batter is sticky. I use around 22 dates.
**I use very dark cocoa powder from Bulk Barn. I find it gives the brownies a richer flavour!
-Line a 9×5 inch loaf pan with parchment paper. Make sure to let the paper hang out on the sides; it’ll be easier to lift the brownies out this way. You could also use a 8×8 inch square pan for thinner brownies.
-Blend 1 cup of nuts in a food processor, until they’re ground finely. Make sure to not over blend the nuts because they’ll eventually turn into butter. 😉
-Add hemp hearts and pitted dates into the food processor, and blend until they’re fine and crumbly.
-Add cocoa powder and vanilla extract, and blend once again. Add 1 tbsp of water at a time while you’re blending, until the brownie batter becomes gooey and sticky. You’ll need about 1-3 tbsp of water… or more depending on the consistency.
-Add in your remaining 1/3 cup of nuts and cacao nibs, and pulse a few times until it’s all combined. You want the nuts to stay in chunks… they’ll offer a nice crunch.
-Scoop your brownie mix into the prepared pan that’s lined with parchment paper. Make sure to press down the mixture so the surface is flat and smooth. Place the pan in the fridge while you make the chocolate topping.
-Melt coconut oil in a small pot in the microwave or over low heat on the stove. Remove from the heat and whisk in the cocoa powder, maple syrup, and vanilla until the mixture is creamy and smooth.
-Remove the brownies from the fridge and pour the chocolate sauce over the top. Place the brownies in the freezer on a flat surface for about 30 minutes.
-When you’re ready to eat the brownies, remove them from the freezer and run a knife all around the edges. You could run the knife under hot water to make this process easier. Lift the block of brownies out of the pan by grabbing the parchment paper edges.
-Place the block of brownies on a cutting board, and once again run your knife under hot water before cutting the brownies into small squares.
-Keep the brownies in the freezer in an airtight container and enjoy a sweet decadent, guilt-free treat anytime!
Inspired by: http://ohsheglows.com/2014/05/08/two-layer-raw-chocolate-brownies/