Raw Vegan Raspberry Chocolate Brownies
This recipe is a complete adaptation of the last recipe I put up for my chocolate peanut butter crunch brownies. I only swapped out two of the ingredients but I am just so surprised at how different they turned out. It might as well be a whole new dessert. I mentioned my crunch brownies were something I could very much imagine kids loving for a healthy treat and had a lovely Instagram follower tell me that these raspberry brownies are the adult version. I think she might be right!
The texture turned out a little different to my crunch brownies and I think I put that down to having fresher nuts and dates. The base of these brownies turned out very cake like and really reminded me of a chocolate mud cake with a yummy icing where as the previous ones resembled more of a biscuit base? I find it so strange because the base uses the exact same ingredients and proportions. I did however only buy my nuts and dates the day before so they were very fresh and the dates were nice and soft. I think it made all the difference. So depending on what texture you are going for check the freshness of your ingredients! Personally I love both textures but I think this one needs a more cakey feel so try to get your ingredients as fresh as you can, especially the dates which need to be nice and soft (note I do not mean actual fresh dates, just your normal dry medjool dates that have not been sitting in your fridge or pantry for too long). You can always soak your dates if they have dried out a little bit but I still do not find that it is quite the same as using your dates within a few days of buying them from the store. The skin always seems to seperate when I soak them. Lately I do not even bother since it is just one extra step, but if perfect texture and consistency is important for you, then it may be worth it 🙂
I have been using Mayvers nut butters all month since I am collaborating with them for the month of August. In this recipe I used the Mayvers super seed original spread. Mayvers really do have quality healthy nut butters but if you can not find this brand where you live just use a nut butter spread that combines a few different nuts and seeds. I find the brazil, cashew and almond combination fairly easy to find and it can easily be substituted. If you can not find that you can use just straight almond butter. A combination of nut butters really helps because you can not pick the flavour as well and I find that it gives a more rich, traditional taste. You can of course always make your own nut butters as well if you have a better food processor than mine that does not over heat! Hope you enjoy this recipe 🙂
| Raw Vegan Raspberry Chocolate Brownies | Print |
- RAW BROWNIE:
- 1 cup walnuts
- 1 cup almonds
- 2½ cups pitted medjool dates
- ¾ cup cacao powder
- pinch salt
- CHOC RASPBERRY TOPPING
- 6 TBSP cacao powder
- 6 TBSP melted coconut oil
- 4 TBSP Mayvers super seed spread or nut butter of choice*
- 2 TBSP raw honey, maple syrup or rice malt syrup
- drop vanilla extract
- 1 cup frozen raspberries
- For the brownie: blitz your almonds and walnuts in a food processor until they resemble a rough flour. Add your cacao powder, salt and dates and blitz until dense and sticky. It may be worth chopping your dates slightly and adding them to your food processor bit by bit.
- Press mixture down firmly onto a square 18cm x 18 cm brownie tin lined with baking paper and set aside
- For the topping: in a bowl mix together all your ingredients until well combined. It should resemble a thick sauce. Gently fold in your raspberries and mix until well coated in sauce
- Pour your sauce mixture over your brownie base and smooth out with a spatula. You can sprinkle a few extra raspberries on top for looks
- Freeze for about 4 hours until set
- Once set cut into square and serve
- * use a brazil cashew almond nut butter combo or straight almond butter if you can not find Mayvers nut butters where you live.
