The Best Raw Brownies. Ever.

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.

Lx

Print Recipe

5 from 1 vote

The Best Raw Brownies. Ever.

Yep, big call. But these really are. Walnuts and cacao powder are the perfect match. If you have any fresh thyme - try adding some in - I didn't have any on hand but orange with thyme is such a great combo. Please note the active prep time excludes the time required to dehydrate the orange slices to garnish the brownies.

Prep Time30 mins

Total Time30 mins

Course: Sweet

Cuisine: Raw, Vegan

Servings: 16

Calories: 387kcal

Author: Naturopath Lauren Glucina

Ingredients

BROWNIE:

• 3 cups pecans
• 3/4 cup coconut threads
• 1/4 cup cacao powder
• 1/4 cup almond meal
• 18 medjool dates approx. 320g
• 1/4 teaspoon coarse sea salt
• 1/4 cup cacao nibs
• Zest of one orange

FROSTING:

• 1 cup coconut threads
• 1/2 cup coconut water
• 1/4 cup100% pure maple syrup
• 4 dates soaked and pitted
• 2 tablespoons cacao powder
• Pinch of fine sea salt

DEHYDRATED ORANGE:

• One orange
• Dark chocolate

Instructions

BROWNIE:

• 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.
  

FROSTING:

• 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.
  

DEHYDRATED ORANGE:

• 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.

Nutrition

Calories: 387kcal | Carbohydrates: 32.9g | Protein: 4.9g | Fat: 28.2g | Saturated Fat: 13.3g | Sugar: 22.8g

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