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.
- 1/3 c. almonds.
- 4-5 medjool dates — pitted and soaked.
- 1-2 handful(s) walnuts.
- 1 t. cacao powder.
- 2 dashes salt.
- 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.
- 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 a 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.
- 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 over 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.