CooklivelyFAMOUS RAW BROWNIES
An easy wholesome brownie recipe that taste just like
the real thing.
Serves: 16
For the famous raw brownies:
• 250g (2 cups) pecans, or walnuts
• 350g (2 cups) pitted dates
• 60g (⅔ cup) cacoa powder
• 30g (½ cup) unsweetened shredded coconut
• 60ml (¼ cup) maple syrup
• ½ tsp sea salt
For the velvet chocolate icing:
• 175g (1 cup) pitted dates
• 50g (½ cup) cacoa powder
• 25g (¼ cup) melted coconut oil
1 Line a 9 inch square rimmed baking tray or cake tin with
baking paper and set aside.
2 To make the brownies process the pecans in a food
processor until smooth and crumbly (15 seconds). Add the
dates and process again until the mixture sticks together and
the dates are well processed.
3 Add the remaining brownie ingredients: cacoa powder,
maple syrup, coconut and salt. Process again until the
mixture turns a lovely dark chocolate brown (25 seconds).
The texture should be small fluffy crumbles that can be
pinched together with your fingers. (If the brownie mixture is
difficult to press down into the pan and won’t stick together,
you haven’t processed it long enough. However, be careful to
stop processing before it gets buttery.)
4 Press the mixture down evenly and firmly into the tray
or tin.
5 To make the icing place the icing ingredients into a blender.
Blend until smooth. Spread the icing on top of the brownie
mixture.
6 Cover and refrigerate for a couple of hours. Cut into
brownies and enjoy.
- Recipes and images from Cook Lively, by Laura-Jane Koers.
Published by Da Capo Press.
Per 100g
Calories 468, Fat 28g, Saturates 8.6g, Carbohydrates 44g,
Sugars 41g, Protein 6.0g, Salt 0.14g