Easy raw chocolate brownies
Guess what... it's national chocolate week! Time for a little celebration with a new recipe I think!
I wanted to give you an indulgent chocolatey classic, yet something easy to whip up in minutes.
I have just the thing. Actually it's a spin on these chocolate balls which are always a winner with people whenever I make them and so a pressed a sliced version was a nice alternative. For some reasons changing the format of things always makes them taste different! I always remember when I was younger how much more I loved Maltersers in the cardboard box compared to in the regular packets! (anyone agree or am I just a weirdo!!)
You could add walnuts here for an even more authentic brownie if you fancy. I dusted the top with a raw cacao and coconut sugar blend.
Eve though they are not baked, these slices have a beautiful cake like quality to them, deeply rich, slightly crumbly and melt in the mouth. Keep them in the fridge and they'll stay more robust. They also freeze very well too not that they'll be around for long enough!
Recipe: Easy raw chocolate brownies
Makes approx. 12 slices
- 3/4 cup ground almonds
- 1 cup almond or cashew butter
- 2 tablespoon coconut syrup
- 12 pitted dates( based on deglet noor dates but if using larger medjool dates reduce to 7 dates)
- 1/2 teaspoon ground cinnamon
- 1/4 tsp salt
- 1/4 cup raw cacoa powder (plus extra raw cacao to dust- optional)
- 1/2 cup roughly chopped walnuts (optional)
Soak the dates in hot water for 5 mins and then drain. In a food processor, process all the truffle ingredients together to form a thick paste, it should be sticky but not to sticky to handle. Add the walnuts to the mix last and stir through by hand (or a couple of pulses) so they don[t break up too much.
Press the mix firmly into a lined 8" square pan. Dust the top with cacao if desired. Chill until firm before slicing. Keep in the fridge.
I recently took a trip to Spain to soak up some winter sunshine and do some work without the distractions of my kitchen. I have lots of travel plans for next year and this was something of a trial for a location independent work life.
That meant as soon as I landed back in the UK… I was straight back in the kitchen to unleash all that repressed kitchen creativity, ha ha
This was something of spontaneous unplanned creation, although the idea was triggered by a toffee wreath sponge cake in the Ocado Magazine. I veganized it, healthanized it, changed up the flavour and tuned it into a cheesecake. Nothing like the original really!
A ‘Bliss’full Christmas?
With the festive season fast approaching… I had a slightly spontaneous idea to create a festive recipe bundle including a new version of my ‘top 5 recipes’ with some new favourites I have created since the first edition.
I coupled the Christmas Recipe Guides with my favourite Bliss Ball Guide (featuring loads of recipes that haven’t appeared on the blog) because, for me, Bliss Balls are the perfect Christmas homemade gift… so many of my customers and friends will likely attest to that, ha ha!
It's coming up to the end of the month. The end of August.... and therefore the end of #Rawgust
I didn't announce it directly on my blog (kept that to social media) but I made the decision on the last day of their life to give Raugust a go - that's raw vegan for the month of August. My boyfriend was also up for playing along which helped!
So here's a super simple recipe that I first made a month or two ago and I think I have now made at least 4 times since! It's a great one to make with or for kids too.
They are soooooo moreish it's unreal.... a soft and chewy 'bliss ball' texture with loads of crispy flakes mixed through.
The added bonus with the high proportion of flakes mixed in is that it helps lighten up an otherwise dense snack... that's the only problem with bliss balls/energy balls- they are very dense for their size and if like me you have a tendency to 'eat with your eyes' - it's very easy to overdo it!
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