The Best Raw Brownies. Ever.
14 August 2015 | 4 comments
I know I know – big claim. But seriously, this was such a treat. Raw brownies have always been one of my favourite raw sweet treats, they are so simple to make and holy wowzers they’re just amazing. I made these ‘for my partner’ but really, I think I devoured them all on my own. He went to seek one out the other day, and only found crumbs. Well, survival of the fittest, as I like to say! He snoozes, he loses!
I usually use walnuts in brownies because I find they pair so magically with cacao, but the pecans are soft and buttery and taste a bit lighter. I have a bit of a thing for orange so threw in the zest of an entire one – and although I had picked a fresh bunch of thyme I forgot to add it in – but I promise you that if you’re feeling adventurous, orange, chocolate and thyme are a dream combo – do it!
Make sure you take care to not over blend the pecans at the start, they will crumble very quickly and you don’t want a nut butter. Also – add the cacao nibs right at the end and you’ll get a really good crunch factor in there.
The coconut frosting was a happy experiment, it’s really light and fluffy. And lastly – take some time to slice and dehydrate some orange pieces, then dunk them in raw or melted dark chocolate. Amaze.
If you make these over the weekend, take a snap and tag me @ascensionkitchen
so I can share them on instagram.
- 3 cups pecans
- ¾ cup coconut threads
- ¼ cup cacao powder
- ¼ cup almond meal
- 18 medjool dates (approx. 320g)
- ¼ teaspoon coarse sea salt
- ¼ cup cacao nibs
- Zest of one orange
- 1 cup coconut threads
- ½ cup coconut water
- ¼ cup100% pure maple syrup
- 4 dates, soaked and pitted
- 2 tablespoons cacao powder
- Pinch of fine sea salt
- One orange
- Dark chocolate
- Pulse the pecans in a food processor for about 10 seconds.
- Add the coconut threads and pulse again for another 10 seconds.
- Add the cacao powder, almond meal and salt and pulse once more.
- While the motor is running, add the dates one by one till a dough has formed.
- Add the cacao nibs and orange zest last and pulse just to combine – you want to keep the nibs nice and crunchy.
- Transfer to an 8 inch lined cake tin and pat down evenly.
- Add the coconut threads to a high powered blender and blitz till they become nice and powdery.
- Add all other ingredients and blend till very smooth and creamy (this may take up to a minute or more).
- Smooth over the brownie base and set in the freezer.
- Slice an orange very finely then cut each round into halves. Dehydrate at 115˚F till dry.
- Melt some dark chocolate gently and dunk each piece of dried orange in halfway.
- Rest them on baking paper and pop in fridge to set.
- Once you’ve cut you’re brownie up, add a piece of orange to each square and serve.
I’d love you to follow me on Instagram,
tag me @ascensionkitchen so I can see your creations!