Raw Chocolate Brownies
by Cathy Mcintrye
Skill level: easy.
Equipment: food processor, brownie pan.
- One cup of pecan nuts
- One cup of Medjool dates (approximately 12 large)
- Five rounded tablespoons of raw cacao powder
- Four rounded tablespoons of unsweetened desiccated coconut plus a little extra to decorate
- Two tablespoons of Maple syrup (or Agave nectar or liquid sweetener of choice)
- One quarter cup of chia seeds
- One quarter teaspoon of salt
Step by Step Instructions
Place nuts in the food processor and process until small and crumbly. If you have a pulse function on the processor this is useful to avoid over processing the recipe.
Add dates and process again until the mixture sticks together.
Add remaining ingredients and process until the ingredients are combined but avoid over processing. On appearance the mix should look slightly crumbly with air in between the small pieces.
Put the mixture into your brownie pan or cake tin and press down firmly. Sprinkle with extra coconut and press this onto mixture.
Chill in the fridge for a couple of hours before cutting into pieces.
Ideal to store this in the freezer, the recipe freezes well and only needs to be out of the freezer for 10 – 15 minutes before being ready to eat. Otherwise store in the fridge.
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