Two-Layer Raw Chocolate Brownies

May 8, 2014 Angela (Oh She Glows)

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We’ve been having a total love affair with these raw brownies for the past couple weeks. A little nibble here, a little nibble there. I’m actually amazed that they’ve lasted this long, but just a small square is enough to satisfy my chocolate cravings. That’s how you know a chocolate dessert is the real deal. Plus, if the dancing in my belly is any indication, they are a big hit.

Lately, our evenings go something like this: We put on the hockey game (we’re avidly following both the Pens and Habs series which is basically another full time job) and I’m on my laptop doing some nursery planning as I scream at the TV. Eric is searching the freezer for these brownies. Nursery planning leads me to the uneasy discovery that I have zero home décor ability (not to mention decision making skills), but I still hold onto the hope that I can turn the room into the DIY nursery of my dreams. I curse those picture perfect rooms on Pinterest as I eat my brownie and watch hockey. Eric reassures me that the dresser we picked up at the second hand store is going to be transformed into something amazing for the baby’s room. I’ve always wanted to be a crafty goddess, so now I’m excited to start this project and see what I’m really made of.

And O.M.G., these brownies. This raw brownie dough is made up with protein-packed hemp hearts, walnuts, Medjool dates, raw cacao powder (cocoa powder works too!), vanilla, and Himalayan sea salt. Just throw it into the food processor and voila. To add some crunch, I pulsed in some cacao nibs and chopped walnuts. The crunch is essential! The result is a chocolaty brownie-like dough all without the using the oven, flour, sugar, or butter.

But I didn’t stop with the brownie dough. Of course not. Go big or go home. I poured on homemade chocolate for a second layer. The chocolate hardens into a thick shell, giving these brownies a wonderful snappy texture – best enjoyed straight from the freezer. The contrast of the firm chocolate shell and the chewy brownie is just heaven!

This recipe is quite versatile though so have fun playing around with it. I imagine you could make several different variations on these just by changing the nuts/seeds, extracts, topping, etc.

Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free, soy-free

By Angela Liddon

Who knew brownies could be packed with protein, healthy omega 3 fatty acids, fibre, and antioxidants? These raw brownies are made with wholesome natural ingredients, but the flavour isn’t sacrificed one bit. Best of all, they are thrown together without an oven! Recipe inspired by Sweet Talk Blog.

Yield

16-20 small squares

Freeze time

30 minutes

Prep Time

20 Minutes

Cook time

0 Minutes

Total Time

20 Minutes

Ingredients:

FOR THE BROWNIES:

• 1 cup raw walnut pieces


• 1/2 cup hulled hemp seeds


• 1.5 cups pitted Medjool dates* (approx. 275g)


• 1/2 cup raw cacao powder or dutch-processed cocoa powder


• 1 1/2 teaspoons pure vanilla extract


• 1/4 teaspoon pink Himalayan salt or fine grain sea salt


• heaping 2 tablespoons raw cacao nibs


• heaping 1/4 cup raw walnut pieces

FOR THE HOMEMADE 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 pink Himalayan sea salt (or fine grain sea salt)


• 1/4 teaspoon pure vanilla extract

Directions:

1. For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.


2. In a food processor, process the walnuts into a fine crumb.


3. Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.


4. Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.


5. Stir or pulse in the nibs and chopped walnuts until just combined.


6. Evenly press the mixture into prepared square pan until smooth. You can roll it out with a pastry roller until smooth. Place in the freezer for about 10 minutes.


7. 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.


8. 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


9. 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).


10. Store leftovers in the freezer for a chocolate treat anytime.