gluten-free, soy-free, dairy-free, egg-free, vegan, raw
I do not really know what to say about brownies, or brownies with frosting. The recipe sort of speaks for itself mainly because many already know the taste of a brownie. Some version or another has been tried.
When my taste-tester sampled a piece, she said, “This isn’t really a brownie. It’s a cake of some sort”. I disagreed and pointed out why: It is too dense and moist to be a cake. It is the raw and healthier version of a brownie. FYI: It passed approval.
Raw Walnut Brownies & Chocolate Frosting
Moist chocolate walnut brownie with a decadent dark chocolate frosting.
IngredientsBrownie: 1/3 c. almonds. 4-5 medjool dates — pitted and soaked. 1-2 handful(s) walnuts. 1 t. cacao powder. 2 dashes salt. Frosting: 1 oz. of chopped chocolate bar with high cacao/cacoa content. 1 T. coconut oil. 1 T. culinary coconut milk in original. I use So Delicious.
DirectionsBrownie: In high speed blender, blend 1/3 c. almonds into a fine flour. Add cacao powder whenever to almonds. Add medjool dates and blend toward high. Will likely need to scrape sides. I start with four dates. If the mixture is not sticking well, I add another. On low speed, add walnuts. I prefer walnuts to not be too chopped. In parchment lined 4.5″ springform pan (any mold that is a smaller size will do, even a tupperware), press mixture well into mold to form base layer. Refrigerate.
Frosting: Add coconut oil to sauce pan on low over stove eye. Wait for oil to melt. Add chopped chocolate pieces. Stir to combine. Take off eye. Add culinary coconut milk. Stir well to combine. Set aside to cool. Add to brownie base while still in mold. Place in refrigerator for five to ten minutes for thickening. Serve and enjoy!
Note: The brownie base is raw. The frosting is not.