Raw Chocolate Brownies
by Cathy Mcintrye
Skill level: easy.
Equipment: food processor, brownie pan.
Good for:
Dessert,
Snacks
Time:
15 mins
Ingredients
- 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
Step 1
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.
Step 2
Add dates and process again until the mixture sticks together.
Step 3
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.
Step 4
Put the mixture into your brownie pan or cake tin and press down firmly. Sprinkle with extra coconut and press this onto mixture.
Step 5
Chill in the fridge for a couple of hours before cutting into pieces.
Notes
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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