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Raw chocolate brownies recipe
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46 ratings
These simple, no-cook brownies are packed with medjool dates, almonds and coconut oil and garnished with a chocolate, coconut and pistachio topping. Deliciously rich and fudgy, they are super quick to prepare and make the perfect sweet-treat for those following a gluten-free diet. See method
Ingredients
- 100g medjool dates, stones removed
- 50g dried strawberries or black cherries
- 100g smooth almond or cashew butter
- 50g whole blanched almonds
- 50g coconut oil
- 1½ tbsp agave nectar
- 50g dark chocolate, grated
- 50g dairy and gluten-free cocoa powder
For the topping
- 100g dark chocolate
- 2 tbsp coconut cream
- 15g pistachios, chopped
Each serving contains
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Energy
1255kj
302kcal
15%
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Fat
22g
31%
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Saturates
11g
53%
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Sugars
13g
15%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 19.5g
Protein 6.1g
Fibre 5.4g
Method
- Put all the ingredients for the brownies into a food processor and blitz until well mixed. Spoon the mixture into an 18cm square cake tin.
- Put the tin into the freezer for around 15 mins, to firm up the brownie mix. Meanwhile, melt together the dark chocolate and coconut cream in a bowl set over a pan of barely simmering water.
- Once the chocolate mix has melted, smooth it over the top of the brownies, sprinkle with the pistachios and allow to set in the fridge for 5 mins. Cut into squares and serve, or store in the fridge for up to a week.
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