Everyone loves a brownie right? I mean the rich chocolate flavour married with a soft squidgy centre and a smattering of crunch from walnuts or even better, pecans… what’s not to love?! Which is exactly why I just had to share this raw brownie recipe with you. It has all of those sumptuous textures and flavours, and yet it’s not laden with butter and sugar. Hoorah! Now this isn’t my own recipe so I’m not blowing my own trumpet. It’s adapted from the fabulous Pauline Hanuise's creation. If you haven’t visited her site, do! I get a lot of inspiration from her. Also I find more than a lot of people I follow, her recipes are consistently delicious. Others can be hit and miss if I’m honest. And sorry I won’t name names (that would be mean), but I won’t share those recipes with you I promise ;)
Anyway, if you’re into your raw food, and raw desserts in particular like me, you’ll know that finding the perfect raw brownie recipe is kind of like your right of passage. It’s just something you have to do! And I have to say I think this is it. BIG statement I know. So why don’t you try it for yourself and let me know what you think? If you have another recipe that beats this I’d love to know about it :)
Apart from this brownie’s superb flavours, it’s also packed with goodness. In fact the nuts alone contain high levels of magnesium, calcium, vitamin B6, protein, dietary fibre, potassium and fat (the good kind), but it’s the cacao and avocado I thought you’d like to know a bit more about.
Raw cacao not only has a much lower fat content than the cocoa powder you might use for traditional baking (raw cacao has just 12g of fat per cup, whereas most cooking cocoas have a whopping 69g), it’s also full of antioxidants and has been cited as one of the things that helps native South American people live for so long.
And did you know that apart from tasting awesome, adding avocado to a salad helps you absorb carotenoid antioxidants from the other salad ingredients by 200-400%? Apart from helping you gain benefits from the food you eat them with, they have a very strong anti-inflammatory effect all on their own due to the large range of it’s own carotenoids, as well as the type of fat it contains. Even though avocados are made up of 85% fat (woah!), the specific types of fats are known to improve arthritis, lower your risk of heart disease and aid digestion.
Add those nutritious benefits to a damn fine tasting brownie and I’m jumping back in for another one, or two, or three… god I just love them!
Raw Chocolate Brownie with Avocado Frosting
Serves 12 or 24 (depending on how big you like your brownies!)
For the Brownie
- 1/2 cup pecans
- 1/2 cup walnuts
- 1/3 cup raw cacao powder
- 2 tbsp coconut oil, melted
- 1/4 cup desiccated coconut
- 1 tbsp chia seeds
- 1 cup pitted dates (I use deglet nour dates as they’re cheaper then medjool and just as tasty), soaked in warm water for 10 minutes then drained
- Pinch of salt
For the Frosting
- 2 tbsp coconut oil, melted
- 1 tsp liquid sweetener of choice (I always use maple syrup, but raw honey, agave, stevia, etc will also work)
- 1 small ripe avocado
- 1/4 cup raw cacao powder
- Large pinch of cinnamon
- Pinch of salt
- Line a baking tray with baking parchment
- Process the pecans and walnuts in a food processor until you have a chunky crumb
- Add the cacao, melted coconut oil, desiccated coconut, chia seeds and dates (soaked and drained) then process until well combined
- Tip the mixture into the lined baking tray and press down firmly, then leave to set in the fridge while you make the frosting
- Add all the ingredients in your high speed blender in the order listed (or food processor) and blitz until well combine. You should obtain a nice thick gooey paste. Note: If you’re using a blender, add liquids first to help it blend without needing to scrape the sides down
- IMPORTANT: Taste your frosting! Avocados are all different sizes and this will effect the taste. I often end up adding more sweetener, so make sure you taste it before adding it to your brownie so you know it’s just how you like it!
- Spread the frosting on top of the base and put back into the fridge for about 1 hour or until set, then simply slice it up and serve
If you hadn’t already guessed, I really love these brownies so I hope you do too. And pleeeeease, if you have another fab recipe, do share it. I’m always keen to try them out.
- Recipe adapted from Pauline Hanuise