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