two-layer raw chocolate brownies

June 13, 2014

Ahh you guys. This recipe is seriously life-altering (at least for me)


Raw vegan desserts are not new to me, but I honestly did not expect these brownies to taste so amazing. I mean, look at the ingredients. How much different from a Larabar could they taste?


Well consider me blown away with my socks knocked off. It was INCREDIBLE.


The best part is that it requires no baking! And though it is not low calorie, it is high in nutrients for a super decadent tasting brownie.


Two-Layer Raw Chocolate Brownies
Slightly adapted from Oh She Glows

Brownie bottom layer:
1 cup raw almonds
1.5 cups pitted Medjool dates (approx 275 g)
1/4 cup cocoa powder
1 and 1/2 teaspoons vanilla
1/4 teaspoon salt
2 tablespoons raw cacao nibs

Chocolate topping:
1/2 cup virgin coconut oil
1/2 cup raw cacao powder or dutch-processed cocoa powder
1/4 cup pure maple syrup (or agave nectar for a raw sweetener)
small pinch sea salt
1/4 teaspoon pure vanilla extract

For the brownie: Line an 8-inch square pan with parchment paper, with an overhang to make it easy to lift out the brownies later.

In a food processor, process the almonds into a fine crumb.

Add the dates and process until finely chopped and sticky. It should look like a Larabar.

Add the cocoa powder, vanilla, and salt and process until thoroughly combined.
Stir or pulse in the nibs until just combined.

Evenly press the mixture into prepared square pan until smooth. Place in the freezer for about 10 minutes.

For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.

Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20+ minutes or until the topping is firm enough to slice.

Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).

Store leftovers in the freezer for a chocolate treat anytime.

Tips: You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.

Instead of the raw chocolate topping, you can melt chocolate chips in lieu of the homemade chocolate.

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