This recipe (well one of its variants) was my first introduction to raw ‘cuisine’. In my rather shallow, self-indulgent mind, if I could enjoy desserts as these, without fuss or guilt, I owed it to myself to learn more! Since then you’ll be happy to know that most of my raw consumption has expanded to include vegetables and proper meals, but raw brownies remain a guilt-free pleasure.
There seem to be a million and one recipes for raw brownies but they share similar building blocks. A succulent dried fruit (usually dates or raisins), ground nuts (usually almonds, walnuts, or cashews), a dash of honey, and a helping of cocoa. Sometimes coconut oil is drizzled in to bind the mixture further, however I find that if you pulverize it in the food processor long enough this step isn’t necessary as the nuts will release their own oils. Chilling (or even better freezing) the brownies is essential to them holding their shape. They will soften considerably if left at room temperature. However, because of the nature of the ingredients, they remain quite moist and chewable even when frozen, so don’t think you’ll be biting into a cube of ice!
Having a food processor has made putting together many raw recipes (this one included) a cinch and I now can’t imagine life without one. This recipe was actually the catalyst for me receiving one! You see, I tried to make it initially in our blender, and that was a hot mess. It was not more than a day or two later that J arrived on my doorstep with a huge box, and said ‘now you can try those brownies again’
What can I say? The man was committed to having these brownies!
Some recipes continue the decadence by creating raw chocolate ‘frostings’. Although I opted out of making the icing for this particular recipe (avocadoes are not in season at the mo ) I have included the instructions for that component as well Enjoy!