These rich maca and coffee brownies would make a lovely gift, provided you can resist eating the whole batch yourself. Give them a few hours in the dehydrator for a texture very close to a baked brownie, or simply let them set in the fridge for a softer, fudgier result.
Raw maca and mocha brownies with a cacao glaze
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Ingredients
Dough
- 4 cups raw coconut flour (homemade ideally, see the tip)
- 2 cups sprouted buckwheat flour (or more coconut flour)
- 3/4 cup ground flaxseed
- 1 cup raw cacao powder
- 2 tablespoons maca powder
- 2 cups soft medjool dates, pitted
- 1/4 teaspoon sea salt
- 1 teaspoon powdered vanilla
- 1 tablespoon coffee extract
- 2 cups raw sweet apple or pear, chopped
- 1/4 cup filtered water (or as needed)
- 1 cup raw nut or almond butter
Chocolate glaze
- 1/4 cup raw coconut oil, melted
- 1/3 cup raw cacao powder
- 2 tablespoons raw coconut nectar (or another raw liquid sweetener)
- 1 pinch sea salt (about 1 tablespoon - 15 ml - of seawater)
Method
- In a food processor, combine the coconut flour, the buckwheat flour, the flaxseed, the cacao powder, the maca powder, the dates and the salt. Blend until the dates are very finely chopped and the mixture is even, then set aside.
- In the same processor, blend the vanilla, the coffee, the apple, the water and the nut butter until smooth.
- Return the dry ingredients and blend to a dough with the consistency of cookie dough. If it is too dry, add water one teaspoon at a time.
- Spread and press the dough about 4 cm thick onto a dehydrator sheet.
- Dehydrate for 6 to 8 hours, until the outside feels slightly dry, then let cool and cut into 12 squares.
- Whisk the glaze ingredients together, coat the brownies and let them set for a few minutes before serving. Keep refrigerated.
Tip
To make your own coconut flour, blend 4 cups of finely shredded dried coconut in a powerful blender until it turns to flour, and stop there: a few seconds too many and you will have coconut butter. If you skip the dehydrator step, allow three hours in the fridge before cutting.
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FAQ: your questions about the raw maca and coffee brownies
How do you use maca powder?
Maca works in small touches, one or two teaspoons for a family-sized preparation, never more to begin with: its flavour is frank, somewhere between hazelnut and malt. It blends cold into smoothies, nut butters, raw doughs and hot drinks. As here, it pairs particularly well with cacao and coffee, which carry its malty note.
How can I make coconut flour?
In a powerful blender, grind finely shredded dried coconut in small batches, keeping your hand on the button. You are after a dry, light powder: as soon as the mixture starts to stick to the sides, stop, you are moments away from coconut butter. Sift the result to remove any remaining pieces.
What recipes use ground flaxseed?
Ground flaxseed is above all a binder: it absorbs water and forms a gel that holds raw doughs, dehydrated crackers, energy bars and gluten-free breads together. It also replaces eggs, at one tablespoon to three tablespoons of water. Grind it at the last moment, as it oxidises quickly once powdered.
How do you use flaxseed in cooking?
Whole, the seeds pass straight through without giving up much: ground is where they shine. Scatter them over a salad, a muesli or a soup, work them into a raw dough, or soak them for ten minutes in a little water to obtain a binding gel. Keep the powder in the fridge, in a closed jar.
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