These raw brownies bring together the softness of dates, the straightforwardness of cacao and the crunch of walnuts. No oven, no ordinary flour, no refined sugar: only raw ingredients brought together in the food processor. Allow twenty minutes, including a short stay in the fridge so they hold their shape. Perfect to take away, or to cut into very small squares for drinks.
Raw chocolate and walnut brownies
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Organic raw cacao powder (Nacional variety)
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Ingredients
- 70 g raw tiger nut flakes
- 75 g walnuts
- 4 tablespoons raw cacao powder
- 1/2 teaspoon ground cinnamon
- 1 pinch of sea salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
- 5 tablespoons date paste (see tip)
- 2 tablespoons raw honey
- 1/2 teaspoon powdered vanilla
Method
- Blend the tiger nut flakes until you have a fine flour.
- Transfer that flour to a food processor, add the walnuts, the cacao, the cinnamon and the salt. Pulse for a few seconds to combine.
- Add the date paste, the honey and the vanilla, then blend until the mixture is sticky and even.
- Spread the mixture into a square tin lined with baking paper, press down firmly and smooth the surface.
- Cover and chill for 15 to 20 minutes.
- Turn out, cut into squares, dust with cacao and decorate with nuts, fruit or seeds as you like.
Tip
For the date paste, blend fresh pitted dates, or soak dried dates for a few hours in water before draining and blending them. Keep a little of that soaking water within reach: one spoonful is enough to rescue a dough that has gone too dry.
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FAQ: your questions about raw chocolate brownies
What are the three ingredients for making brownies?
In a raw version the minimum comes down to three lines: a nut (walnuts, almonds or pecans), a dried fruit that sweetens and binds (dates, most of the time) and cacao. Everything else - cinnamon, vanilla, salt, honey - is seasoning. If your dough holds together when pressed between two fingers, you are there.
What is the recipe for cacao brownies?
75 g of nuts ground to a powder, the same again in flakes ground to a flour, four tablespoons of raw cacao, five spoonfuls of date paste and two of honey. You blend, you press into a tin, you leave it to set for twenty minutes in the fridge. Raw cacao is more bitter than ordinary cocoa, so adjust to your taste.
How do you make easy brownies?
The raw version is as simple as it gets: no baking to watch, no risk of missing the texture. It all happens in the food processor, in two stages: first the dry ingredients ground to a powder, then the sticky ingredients that bind everything together. If the dough stays crumbly, add a date; if it is too sticky, a spoonful of cacao.
What is the recipe for soft, easy brownies?
The softness here comes from the dates, not from butter. The more pliable your date paste, the more melting the result. A stay in the fridge is enough for them to hold, but avoid the freezer if you want them tender: they harden quickly and then need ten minutes at room temperature before serving.
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