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Raw Black Forest Brownies – fudgy vegan brownies, gluten free and totally easy to make. #rawbrownies #rawbrowniesrecipe #rawbrowniesvegan #blackforestbrownies #blackforestbrownieseasy #healthybrownies #glutenfreebrownies #veganbrownies #AscensionKitchen // Pin to your own inspiration board! //

Raw Black Forest Brownie

Naturopath Lauren Glucina
A rich and fudgy Raw Black Forest Brownie, naturally gluten and dairy free. Cacao, organic tart cherries and vanilla – pretty much the best combo out there. Serve with a tablespoon of matcha cream.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sweet
Cuisine Plant-based
Servings 16 large slices
Calories 344 kcal

Ingredients
  

BROWNIE:

  • 1 cup almonds
  • 1 cup Brazil nuts
  • 1 cup coconut desiccated
  • ½ cup raw cacao powder
  • 320 g Medjool dates pitted
  • ½ cup natural cashew butter softened
  • ¼ teaspoon coarse sea salt
  • 2 teaspoons vanilla extract
  • 150 g organic dried sour/tart cherries

MATCHA CREAM:

  • 1 cup cashews soaked in water till soft
  • ½ cup apple juice
  • ¼ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon matcha powder
  • Pinch of coarse sea salt

Instructions
 

BROWNIE:

  • Prep: line an 8 inch square cake tin with baking paper and set aside. Soak dates in hot water to soften, then drain and set aside.
  • In a blender, whiz the almond till they become a fine meal. This is the key to a dugy brownie by the way! Add to food processor. Prepare the Brazil nuts and desiccated coconut the same way. Blend all three meals/powders in the food processor to combine.
  • Add raw cacao powder, sea salt and vanilla. Blend again for a few minutes or more.
  • Add cashew butter, blend again to combine, then add dates, one at a time. The mixture should come together like a nice dough.
  • Add the dried fruit, give it a quick blitz to combine, then transfer mixture to the baking tin. Use a spatula to press it evenly into the corners and smooth the surface. Sprinkle desiccated coconut over the top. Set brownie in freezer while you make the cream.

MATCHA CREAM:

  • Drain the cashews, add all ingredients to the blender, and blend till smooth.
  • Yields about 1 cup.

TO SERVE:

  • Cut brownie in 16-32 slices.
  • Dust raw cacao powder and matcha powder over the top, serve with a dollop of matcha whipped cream.

Nutrition

Calories: 344kcal
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