We’re almost to the end of the 7 recipes in 7 days! If you’ve enjoyed these recipes, we’d love you to share them on social media and tag us at @fruitfuldayuae on Instagram and @fruitfulday on Facebook.
Our second to last recipe is for raw brownies, which essentially means they don’t need to be baked and thus are very quick and easy to make!
In an earlier blog post, we discussed the difference between cacao and cocoa. In case you missed it, check it out here in our mint cacao bliss balls recipe. In short, if you can, choose cacao over cocoa because it is made by cold-pressing un-roasted beans meaning all the enzymes are left tact and we can enjoy all the health benefits.
Raw Brownies (makes one 20cm x 14cm brownie sheet – can be cut into any size)
INGREDIENTS for the brownie
- 1 ½ cups mixed nuts and seeds from the Fruitful Day box: sunflower seeds, cashews, pecans, pumpkin seeds
- ¾ cup fresh grated coconut (or substitute for dry desiccated coconut)
- ¾ cup cacao powder
- 1 ½ cups dates from the Fruitful Day box
- 1 tbsp peanut butter
- 1 tbsp coconut butter
- 1 tbsp coconut oil
- ¼ tsp salt
INGREDIENTS for the ganache
- 200g dark chocolate
- 200g coconut cream
METHOD for the brownie
- Add all dry ingredients to a food processor; nuts, seeds, cacao powder and salt and pulse until broken down into small pieces.
- Add wet ingredients; dates, grated coconut, peanut butter, coconut butter and coconut oil. Process until the ingredients come together as a dough.
- Line a rectangular baking tray with cling film.
- Press the brownie dough into the tray and flatten until it’s a brownie sheet about 2cm thick.
* Note – if you substitute fresh grated coconut with desiccated coconut, the dough may be quite dry. If this is the case, add more peanut butter, coconut butter or coconut oil. The dryness of both the coconut and the dates will determine whether to add more wet ingredients. The dough should come together and hold together easily.
METHOD for the ganache
- Cut chocolate up into little pieces and place in a large bowl.
- Place coconut cream in a saucepan on medium heat and allow to reach a gentle simmer – do not boil.
- Pour coconut cream over the chocolate and let it sit for 5 minutes until all the chocolate is melted.
- With a whisk, stir the mixture until the chocolate and cream are combined. Allow to set in the fridge for 10 – 15 minutes or until it’s of a spreadable consistency.
- With a spatula, spread the ganache over the chocolate brownie and garnish with some sea salt or cacao nibs.